Pressure Cooker Jack Mac
Creamy, cheese, delicious Mac 'N Cheese made in the pressure cooker. No babysitting or draining the water required. Dinner done in 20 minutes.
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.