Quick Macaroni and Cheese
Cuisine: American
Author: Michael Rushlow
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
A quick version of the favorite, adapted from Alton Brown's Stovetop Mac and Cheese recipe
  • 1 pound macaroni (any tubular or shell pasta will work)
  • 1 stick butter
  • 1 pound grated cheese (I used a combination of sharp cheddar and pepper jack)
  • 1 can (12 ounces) evaporated milk
  • 4 eggs, beaten
  • 1 teaspoon salt (plus a little for the pasta water)
  • 1 teaspoon dry mustard
  • ¼ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon hot sauce (I used Habanero Tabasco)
  1. Put pasta in the pressure cooker pot and cover with water (about 4 cups)
  2. Sprinkle some salt in the water
  3. Lock the top on the pressure cooker
  4. Bring to LOW pressure and set time for half the cooking time listed on the pasta package (mine said 12 minutes, so I set the time for 6 minutes)
  5. While pasta is cooking, grate the cheese and set aside, then whisk together the evaporated milk, eggs, salt, dry mustard, pepper, garlic powder and hot sauce
  6. When time is up on the pasta, do a quick release
  7. Dump the pasta in a colander and drain
  8. Put the inner pot back in the pressure cooker and set sauté mode to medium
  9. Add butter into the pot and stir into the pasta
  10. Add the milk mixture into the pot and bring just to a simmer, stirring often
  11. Add the cheese, a handful at a time, stirring constantly until it is melted into the milk mixture and smooth
  12. Continue stirring for another minute or so
  13. Turn off pressure cooker and remove inner pot from the pressure cooker
  14. Serve immediately
Recipe by Pressure Cooker Convert at http://pressurecookerconvert.com/quick-macaroni-and-cheese/