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Pressure Cooker Macaroni Cheese


A dreamy macaroni cheese made in minutes in the Pressure King Pro, using mature cheddar, Gruyere and Parmesan.

Pressure Cooker Macaroni Cheese

PRESSURE COOKER MACARONI CHEESE 


I've always been a little bit scared of pressure cookers, thanks to the horrible high pitch hissing noise they made (I'd always make a quick exit from the kitchen when I heard it's squeals).

Despite my own reservations, stove top pressure cookers have long been fixtures in my grandmother and mothers kitchen, probably since as far back as the second world war. However, it's taken me a long time to appreciate their benefits.

Thanks to the new wave of electric pressure cookers like the Pressure King Pro, I've come to realise they are not quite so scary anymore!

This dreamy macaroni cheese recipe was made in the 5 litre Pressure King Pro which I was sent to review, and as well as being quick, it was a complete taste revelation, mainly thanks to the 'secret' ingredients I used!

5 Litre Pressure King Pro


PRESSURE KING PRO PRESSURE COOKERS


The 12-in-1 Digital Pressure Cooker creates delicious, hearty, home-cooked meals faster and easier than traditional cooking methods in minutes, rather than hours and with a simple press of a button.

The Pressure King Pro cooks with pressurised steam, locking in more vitamins and nutrients than many other cooking methods, and infusing your food with its natural flavours and seasonings, making delicious, healthier family dinners up to 90% faster than conventional methods.

SECRET INGREDIENTS!


This macaroni cheese was made in about 20 minutes and although I can just about make my conventional macaroni cheese in that time, this recipe doesn't involve making a roux and continuous stirring, so it meant I had 20 minutes to get on and do something else.

There are a few unusual ingredients in this recipe including evaporated milk, which gives it a richness without being too creamy, cider vinegar, which cuts through the richness of the cheese and marmite, which gives it the all important umami factor.

It's all of these added ingredients that help create the most delicious macaroni cheese with minimum effort. Grating the Gruyere, mature cheddar and Parmesan is about as tough as it gets.


Pressure Cooker Macaroni Cheese

TOP TIPS FOR MAKING MACARONI CHEESE 


  • Try using different cheeses such as a blue cheese or Red Leicester.
  • Add some fried bacon or chorizo at the end of cooking for a meat eaters dream.
  • Up the veggies by adding in a small tin of sweetcorn or some baby spinach leaves.
  • You don't have to decant the macaroni cheese from the pressure cooker into individual ovenproof dishes and grill the top, but if you do, add a handful of breadcrumbs for added crunch and texture.
  • If you'd prefer to make a stove top macaroni cheese then I would recommend my cheesy macaroni recipe.

PIN THE RECIPE FOR LATER!

Pressure cooker macaroni cheese


MORE PRESSURE COOKER RECIPES YOU MIGHT LIKE


PRESSURE COOKER SAUSAGE CASSEROLE

Pressure Cooker Sausage Casserole

Spicy Pulled Pork from Recipes from a Normal Mum
Smoky Paprika Chicken from Cherished by me
Beef in Ragu Sauce from Hijacked by Twins

    macaroni cheese made in a pressure cooker

    PRESSURE KING PRO MACARONI CHEESE


    Pressure Cooker Macaroni Cheese
    Pasta
    Pasta
    Yield: 4
    Author:

    Pressure Cooker Macaroni Cheese

    Pressure Cooker Macaroni Cheese

    Prep time: 5 MCook time: 15 MTotal time: 20 M
    A dreamy pressure cooker macaroni cheese made in minutes in the Pressure King Pro using mature cheddar, Gruyere and Parmesan.

    Ingredients:

    • 200g Uncooked macaroni
    • 480ml Water
    • Salt & Pepper
    • 1 TBSP Dijon Mustard
    • 1/4 TSP Cayenne Pepper
    • 1 TSP Marmite
    • Splash of Cider Vinegar
    • 350ml tin Evaporated Milk
    • 150g Extra Mature Cheddar, grated
    • 100g Gruyere, grated
    • 50g Parmesan
    • 1 TSP Chopped Parsley

    Instructions:

    1. Mix together the macaroni, water, salt and pepper, Dijon mustard, cayenne pepper, marmite and cider vinegar in the inner pot of the Pressure King Pro. Close the lid and set the pressure release valve to closed. Press the STEAM function and set the timer to 5 minutes. Allow to go to the keep warm function.
    2. At the end of the 5 minutes release the pressure release value. Press cancel. Add the evaporated milk, using the BROWNING FUNCTION continue to simmer for 3 minutes until sauce thickens. Press CANCEL.
    3. Stir in the cheeses.
    4. For a crispy topping spoon into oven proof serving dishes and grill for a few minutes until golden, sprinkle with the chopped parsley.

    Notes:

    Method may vary slightly depending on model of pressure cooker
    Calories
    518.95
    Fat (grams)
    31.75
    Sat. Fat (grams)
    18.11
    Carbs (grams)
    28.80
    Fiber (grams)
    1.34
    Net carbs
    27.46
    Sugar (grams)
    10.01
    Protein (grams)
    29.42
    Sodium (milligrams)
    1050.80
    Cholesterol (grams)
    102.40
    Calories and nutrition for 1 serving
    Created using The Recipes Generator


    Disclosure: I was sent a 5 litre Pressure King Pro to review retailing at £69.99 (high street tv). All thoughts are my own.

    2 comments

    1. Oh man, that looks incredible! I used loved mac and cheese, boo to my dairy intolerance. Thanks so much for linking my post xx

      ReplyDelete
      Replies
      1. It's a pleasure. Wow, I would find a dairy intolerance very difficult....I love cheese too much

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