Articles & Recipes

All-Time Favorite Macaroni and Cheese (electric pressure cooker)

March 4, 2019

My oh my, how we love our mac and cheese. We loved it as children, survived college on it, served it to our smiling children and even “adulted” it with variations galore. Now it’s time to pressurize this favorite to pure perfection. To make it even more delightful — if that’s possible — we’ve included some variations to tease your taste buds.

Ingredients Makes 4 servings

2 cups elbow macaroni 500 mL
1 tsp granulated sugar 5 mL
1⁄8 tsp ground nutmeg 0.5 mL
2 cups ready-to-use 
chicken broth 500 mL

1 can evaporated milk (12 oz or 370 mL) 1
11⁄2 cups shredded sharp (old) Cheddar cheese 375 mL

1 cup shredded Gruyère cheese 250 mL


  1. In the pressure cooker, combine macaroni, sugar, nutmeg and stock. Close and lock the lid. Cook on high pressure for 5 minutes. Quickly release the pressure.
  2. Stir in milk. Heat the cooker on High/Sauté/Brown. Cook, stirring, for 2 to 3 minutes or until sauce has thickened and pasta is done to your liking. Cancel cooking.
  3. Add Cheddar and Gruyère, 1⁄2 cup (125 mL) at a time, stirring until cheese is melted and combined before adding more. Serve immediately.
Two cups (500 mL) elbow macaroni is about half of a 16-oz (500 g) package. You can double this recipe, provided you do not fill your pressure cooker above the maximum fill line.


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