Creamy Macaroni and Cheese is a great first recipe to try in your new electric pressure cooker. It only takes about 20 minutes from start to finish and lets you work out all of your pressure cooker nerves and fears. It will help you practice using the “Quick Release” of the pressure valve and become familiar with all of the fun pressure cooker functions.
lbs elbow macaroni (small, 16 oz. box)
cups cheddar cheese (shredded)
oz American or other processed cheese (cubed)
cups heavy cream
In a pressure cooker, add macaroni, salt, butter and water. Place lid on slow cooker, ensure the pressure valve is set to “airtight”, and set to the “Rice” setting or 5 minutes.
Once done cooking, carefully “quick release” the pressure. Then add the remaining ingredients (cheeses, pepper, and cream), stir until combined, then serve. We recommend moving the finished macaroni and cheese to a serving bowl as the pressure cooker unit will be very hot.