Quick Pressure Cooker Mac
Ingredients
- 1 pound dry elbow pasta
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons butter cut into small pieces
- 2½ cups shredded cheese
- Up to ½ cup whole milk
Instructions
- Add the dry pasta, water, and salt to a pressure cooker. Stir gently to combine.
- Seal the lid and cook on high pressure for 4 minutes.
- Carefully release the pressure immediately to prevent overcooking the pasta.
- Stir in the butter until fully melted and evenly coated.
- Add the shredded cheese, stirring until smooth and creamy.
- Gradually mix in the milk, a few tablespoons at a time, until the sauce reaches your desired consistency.
- Let the mac and cheese rest for 5–10 minutes to thicken before serving. Taste and adjust seasoning if needed.
Notes
This ultra-creamy pressure cooker mac and cheese is the ultimate quick comfort food. Made with just a handful of simple ingredients, it delivers rich, cheesy flavor in minutes without any stovetop fuss. Perfect for busy weeknights, family dinners, or last-minute cravings.