Pressure Cooker Mac and Cheese
Minutes Prep time: 10
Minutes Total time: 20
Servings: 10
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 20
Servings: 10
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (16 oz each) dry elbow macaroni
4 cups water
4 tablespoons Blue Bonnet®-stick, cut in small pieces
1 teaspoon salt
1 can (12 oz each) evaporated milk
8 ounces Cheddar cheese, shredded (2 cups)
4 ounces Colby Jack cheese, shredded (1 cup)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 337 mg | 34% |
Carbohydrate | 18 g | 6% |
Cholesterol | 42 mg | 14% |
Total Fat | 17 g | 27% |
Iron | 1 mg | 4% |
Calories | 277 kcal | 14% |
Sodium | 619 mg | 26% |
Protein | 13 g | 25% |
Saturated Fat | 9 g | 43% |
Sugars | 4 g | 0 |
Vitamin C | 1 mg | 1% |
Spray inside of electric multicooker pot with cooking spray. Pour in macaroni, water, Blue Bonnet and salt.
Lock lid in place and close pressure release valve. Select high pressure cook function and set the timer for 2 minutes. When time is up press cancel and allow for natural pressure release for 2 minutes. Carefully open valve to quick release remaining steam. Stir in evaporated milk and cheeses until melted and creamy.
Take the time to shred your own cheese while your macaroni cooks, packaged shredded cheese will make your sauce grainy. Use any combination of smooth melting cheeses that you like!
Pressure Cooker Mac and Cheese