CREAMY MACARONI + CHEESE
TIME: 30 MINUTES
YIELD: 4 SERVINGS
Why make macaroni and cheese in an electric pressure cooker when it’s so easy to do on the stove? You’re not necessarily going to save any time with this method, but cooking it all in one pot does make things more convenient. Plus, the cream cheese in the sauce makes this version particularly rich and creamy.
2 tablespoons unsalted butter, softened
2 cups whole milk, plus more as needed
¼ cup heavy cream
6 ounces cream cheese, softened
1 garlic clove (optional)
1 teaspoon dry mustard powder
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
Pinch of grated nutmeg
8 ounces macaroni pasta
8 ounces grated sharp or extra-sharp cheddar cheese
- Brush 1 tablespoon of the butter over the bottom of the pressure cooker.
- In a blender, blend the milk, cream, cream cheese, remaining 1 tablespoon butter, garlic, dry mustard, salt, pepper, cayenne, and nutmeg.
- Add the cream cheese mixture and the macaroni to the pressure cooker, and stir to combine. Cover and cook on high pressure for 6 minutes.
- Release the pressure manually. Stir the noodles, and if they look dry, stir in more milk to taste. If the noodles are too al dente to your liking, stir in the cheddar, then cover and let the pot sit for 5 to 10 minutes; the noodles will cook a little more just sitting in the pot. Otherwise, stir in the cheese and serve immediately.