Pressure Cooker Mac & Cheese
You can speed up the cooking process by stirring the milk, cream, and cheeses into the macaroni over very low heat until the cheese is melted. Also, instead of baking for 30 minutes, you can simply place the casserole under the broiler for about 5 minutes to brown the bread crumb topping.
Serves: 6Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 1 Tbsp. vegetable oil
- 1 medium onion, peeled and diced
- 1 clove garlic, peeled and minced
- 2 cups cavatappi pasta or large elbow pasta
- 3 cups chicken broth
- 1 tsp. salt
- 1⁄8 tsp. ground white pepper
- 1⁄2 cup whole milk
- 1⁄2 cup heavy cream
- 4 oz. Cheddar cheese, grated
- 4 oz. mozzarella cheese, grated
- 4 oz. Colby cheese, grated
- 1⁄4 cup dried bread crumbs
- 2 Tbsp. butter, melted
- Heat oil in an uncovered pressure cooker over medium heat. Sauté the onion until it is soft (about 5 minutes). Add garlic and pasta and stir to coat it in the oil. Stir in the stock, salt, and pepper. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 6 minutes at high pressure.
- When time is up, open the pressure cooker by carefully releasing the pressure.
- Preheat the oven to 350°F. Drain the macaroni. Transfer to a 9-by-13-inches ovenproof baking dish. Stir in the milk, cream, and cheeses. Mix the bread crumbs together with the melted butter and sprinkle over the top of the macaroni and cheese. Bake for 30 minutes or until the cheeses are melted and the bread crumbs are golden brown.
- Remove from the oven and let rest for 5 minutes before serving.