Creamy. Cheesy. Easy. Peasy. This Pressure Cooker Jack Mac is macaroni and cheese at it’s finest. It’s so quick and simple with the use of the pressure cooker. Fresh cheese and cream make it extra decadent and delicious! No need to babysit the noodles, no chance for boil over, and you don’t even have to drain the water.
Here’s what you’ll need to make JACK MAC:
- 3 cups elbow macaroni
- 3.5 cups water, we use half broth
- 1/4 tsp salt
- 1 and 1/2 cups heavy cream
- 2 Tbsp. butter
- 3 cups shredded cheese, Colby Jack or Pepper Jack
- 1/4 tsp. dry mustard
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
We think freshly grated cheese is best, but use what you have. We LOVE Tillamook cheese, so that’s what we use. Ummmm….cheese…..
Pampered Chef’s Microplane Adjustable Coarse Grater is perfect for this job!
Let’s get cookin’:
Place 3 cups elbow noodles in your pressure cooker. We have both Instant Pot and Pampered Chef Quick Cooker and love them both. Pour the water/broth over the noodles and do NOT stir. Stirring can cause the noodles to stick to the pan. Top with butter and salt. Cook on high pressure for 5 minutes then quick release the pressure.
Once the pressure has released and the pin has dropped, you can carefully open the lid. Make sure to turn off the pressure cooker so your noodles don’t keep cooking on the warm setting. It will have extra liquid in the pot, but once you stir it, it gets all absorbed.
Now pour the cream over the noodles and add the dry mustard, pepper, and garlic powder.
Stir the cream and seasonings in and add the cheese! Stir it up and get your bowl ready. This Pressure Cooker Jack Mac is best served right away. See how creamy and cheesy?!
DISH IT UP:
This is a great side dish or dish to bring to a potluck. We like it with a side salad. Or, if you want to add in some extra nutrition the family won’t even taste, check out Pampered Chef’s Enrichables! We like to top our Pepper Jack Mac with some Sriracha. The kids like the Pepper Jack Mac, it’s really not too spicy but has great flavor. The Colby Jack Mac is a crowd-pleaser.
We love making this Jack Mac in the pressure cooker because you don’t have to babysit it, there’s no chance of it boiling over, and you don’t even have to drain it!
We really hope you love this Pressure Cooker JACK MAC as much as our family does. Dinner doesn’t get easier than this!
I thought the Sriracha would make it too spicy for me, but this drizzle was just the right amount of heat and flavor. It would also be amazing with Frank’s Buffalo Sauce.
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Pressure Cooker Jack Mac
Equipment
- Pressure Cooker
Ingredients
- 3 cups elbow macaroni
- 3.5 cups water/broth
- 1/4 tsp salt
- 2 Tbsp butter
- 1 1/2 cups heavy cream
- 1/4 tsp dry mustard
- 1/4 tsp black pepper
- 1/4 tsp garlic powder optional
- 3 cups shredded cheese Colby Jack or Pepper Jack
Instructions
- Add dry macaroni noodles to the liner of your pressure cooker.
- Pour water/broth on top. DO NOT STIR.
- Add salt and butter, close the lid and make sure the valve is sealed.
- Cook on high pressure for 5 minutes, then quick-release the pressure.
- Once the pressure is released and the pin has dropped, open the lid and add the heavy cream, dry mustard, pepper, and garlic powder if using.
- Stir in the cheese until melted and creamy.
- Serve hot and enjoy!
- To reheat you will want to add a little milk to smooth it out. We just use the microwave.
