(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Trust me, folks, this is not your ordinary mac and cheese! Gooey sharp cheddar, a dash of spicy mustard, all clinging to perfectly cooked elbow macaroni. Yep, we're making Bob Warden's pressure cooker mac and cheese. Quick, easy, and sinfully delicious, it's comfort food that'll make your heart sing. Ready to stir things up in your kitchen? Let's dive in!
Ingredients for Pressure Cooker Mac and Cheese
- Elbow macaroni: Classic pasta shape that holds the creamy cheese sauce well, providing a satisfying bite in every forkful.
- Butter: Adds richness and creaminess to the dish, enhancing the overall flavor and texture of the mac and cheese.
- Evaporated milk: Provides a velvety smoothness to the cheese sauce without making it overly thin, ensuring a luscious consistency.
- Sharp cheddar cheese: The star of the show, its bold flavor and excellent melting properties create a gooey, cheesy sauce.
- Dry mustard: Adds a subtle tang and depth of flavor to the cheese sauce, elevating the overall taste profile of the dish.
Read more: One-Pot Mac And Cheese Recipe
Kitchen Tools Needed
- Pressure cooker: Speeds up cooking time and ensures pasta is perfectly cooked under pressure.
- Stirring spoon: Essential for mixing ingredients and ensuring the cheese sauce is well combined with the pasta.
Bob Warden's Pressure Cooker Mac and Cheese Recipe
Equipment
- Pressure Cooker
Ingredients:
Main Ingredients
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 0.5 cup unsalted butter
- 12 ounces evaporated milk
- 3 cups shredded sharp cheddar cheese
- 1 teaspoon dry mustard
- 0.5 teaspoon black pepper
Instructions:
- Place macaroni, water, and salt in the pressure cooker.
- Close the lid and cook on high pressure for 5 minutes.
- Quick release the pressure and drain any excess water.
- Stir in butter until melted, then add evaporated milk, cheddar cheese, dry mustard, and black pepper.
- Stir until cheese is melted and the sauce is creamy.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Mac and Cheese Recipe Guide
Can You Make Pressure Cooker Mac and Cheese Ahead of Time?
Make Ahead Instructions
- Prepare the mac and cheese as directed but do not bake.
- Cover and refrigerate for up to 2 days.
- When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed.
Freezing Instructions
- Prepare the mac and cheese but do not bake.
- Place in a freezer-safe dish, cover tightly, and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator, then bake as directed.
Adding a splash of hot sauce to this mac and cheese recipe can give it a nice kick of flavor without overpowering the cheesy goodness.
0 thoughts on “Bob Warden’s Pressure Cooker Mac and Cheese Recipe”