Pressure Cooker Macaroni and Cheese
Recipe type: Entree or Side
Prep time: 
Cook time: 
Total time: 
Serves: 8
Homemade macaroni and cheese doesn't get much simpler than this. Ready in 20 minutes and starting with raw pasta. (My pressure cooker is a 6 quart model. If you have a larger one, this recipe may not work, so consult the manual for your particular model). Total cost of recipe is $3.78 or about $0.48 per serving.
  • 1 pound elbow macaroni ($0.98)
  • 2 tablespoons butter ($0.16)
  • 1 cup water
  • 2 cups shredded cheese ($1.97)
  • 2 cups half and half ($0.64)
  • ½ teaspoon salt ($0.01)
  • pepper, to taste (this can be added at the table as the pressure cooker can intensify the heat from the pepper.) ($0.02)
  1. Turn on your electric pressure cooker
  2. Add 2 tablespoons butter to the cooker and allow it to melt
  3. Add the pasta and 1 cup of water.
  4. Stir continuously until the water is almost entirely absorbed by the pasta
  5. Add the half and half 1½ cups shredded cheese, the salt, and the pepper (if you are using pepper).
  6. Mix well and close the lid, sealing it, so that the cooker will come to pressure.
  7. Cook for 10 minutes.
  8. Release the steam. You can sprinkle the top with the remaining ½ cup of cheese, and cover the pot with the steam valve open for a couple of minutes to allow it to melt or...
  9. Pour the macaroni and cheese into a 9x13 baking pan and sprinkle the top with the remaining ½ cup of shredded cheese.
  10. Place in a 350 degree oven for 10 minutes or under the broiler for 5 minutes to allow the cheese to melt on the top.
Recipe by Patty Cake's Pantry at