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Creamy Macaroni and Cheese (Pressure Cooker)

@arecipe.bsky.social

A rich, custard-style mac and cheese that cooks perfectly in the slow cooker without the need to boil the pasta beforehand.

Prep 00:10
Cook 00:04
Total 00:15
Yield 8

Ingredients

  • 16 oz elbow macaroni, uncooked
  • 3 cups whole milk
  • 1 (12 oz) can evaporated milk
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup gruyere cheese, shredded
  • 1/2 tsp dry mustard

Instructions

  1. 1
    Add the pasta, 4 cups water, and a pinch of salt.
  2. 2
    Cook on High Pressure for 4 minutes.
  3. 3
    Quick release the pressure; do not drain.
  4. 4
    Stir in the evaporated milk and cheeses until melted.
Category
Dinner
Cuisine
American

Dietary Information

Vegetarian

Recipe Attribution

Tristin's Recipe
tristinsrecipe.com/slow-cooker-mac-and-cheese/