Pressure Cooker / Instant Pot Macaroni and Cheese
This ultra creamy and easy Pressure Cooker / Instant Pot Macaroni and Cheese with two kinds of cheese and crispy bacon is sure to be a new weeknight dinner favorite.
This recipe for Instant Pot / Pressure Cooker Mac and Cheese keeps all of the creamy, comforting flavors and textures of traditional homemade mac and cheese, but takes out all of the hard work!
Even better (especially right now), it’s SUPER easy and made using just pantry staples and shredded cheese.
Honestly, I think it’s the best Instant Pot Mac and Cheese recipe out there!
Update: Since posting this recipe several years ago, I’ve been making pressure cooker mac and cheese regularly. And so have you! So I’ve updated this post with the tips and tricks I’ve learned. Enjoy!
How to Make Macaroni and Cheese in an Instant Pot
This Pressure Cooker Mac and Cheese recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
💨 This is a fantastic dump and go Instant Pot recipe!
First, if you’re a bacon fan, crisp up a bit of crumbled bacon. Reserve the cooked bacon while you finish the mac and cheese and use it as a tasty and crunchy garnish.
(No need to discard the bacon fat on the bottom—it’ll add flavor to the finished dish!)
Also: don’t be afraid of the dry mustard and cayenne! This is NOT a spicy recipe, and it’s 100% kid-approved. These spices add a subtle, but delicious, flavor to the macaroni and cheese.
What Pasta to Use
Stick with elbows or small shells for best results. They’re small, with enough surface area to absorb all of the liquid. A larger pasta shape, even penne, might not absorb the water as well. We usually use classic elbow macaroni for this cheesy dish.
💡 You can use whole wheat or a gluten-free pasta in this recipe, but you may need to change your cook time.
I recommend using half the cook time on the box minus 1 minute. (See my post on How to Cook Pasta in the Instant Pot for complete details.)
If you find that the pasta is not fully cooked after a quick pressure release, simply keep the sauce simmering using the Sauté function until you have al dente macaroni.
Make a Creamy Instant Pot Mac and Cheese Sauce without Flour or Butter
The secret to rich and creamy macaroni and cheese sauce without having to build a bechamel on the stove?
A can of evaporated milk.
After pressure cooking, select Saute and add the evaporated milk and stir for 1 to 2 minutes in order to heat through. Be sure to wait for the sauce to warm fully before you turn off the pressure cooker and add cheese.
🧀 When you add the cheese, there should still be a fair amount of milk in the bottom of the pot. This is OK! The pasta will continue to absorb the liquid while you add the cheese and will thicken as the dish cools.
Add the shredded cheddar and Monterey Jack cheeses by the handful, stirring to melt them in before adding more. (If you add the cheese all at once, it won’t melt smoothly and might clump together.)
We love the two different kinds of cheese in this Instant Pot mac and cheese recipe. Sharp cheddar brings a nice edge to this classic dish. And Monterey Jack adds a hint of warming spice. Together, the result is a silky, creamy cheese sauce that’s packed with flavor.
Doubling & Halving This Pressure Cooker Mac and Cheese Recipe
Double Batch: If you change the amount of pasta, aim for an equal amount of pasta and water by volume.
Don’t add more than 6 or 7 cups of liquid, however, to stay below the maximum fill line on your pressure cooker pot. You want the macaroni to be fully submerged before sealing the pressure cooker, but still under the max fill line.
More liquid also means the pressure cooker will take longer to reach full pressure, so reduce the cook time by a minute. If the pasta isn’t cooked to your liking, simply Saute until it reaches your preferred texture, as discussed above.
Half Batch: Halving this recipe is more straightforward. Simply cut all ingredients by half. No need to make changes to the cook time or procedure.
Can I Add Mix-Ins and Flavorings?
Absolutely! Think of this Instant Pot macaroni and cheese recipe as a blank (but delicious) canvas. Yes, it’s creamy and satisfying on its own. And we love it topped with crispy, crumbly bacon.
But the possibilities for dressing up this easy meal are endless!
Here are some of my readers’ favorite ways to flavor Pressure Cooker Mac and Cheese:
- Browned sausage
- Shredded chicken
- Steamed broccoli
- A pinch of smoked paprika for smokiness
- A dash of nutmeg and roasted Butternut squash for a warm, fall flavor
- Fresh herbs like thyme, sage, oregano
- Nuts like toasted walnuts or pumpkin seeds
We love your suggestions! Let us know how you would dress up Instant Pot Mac and Cheese in the comments.
More Fast & Flavorful Pressure Cooker Pasta Recipes
Love Mac and Cheese? You have to try our amazing Grown-Up Mac and Cheese in our Electric Pressure Cooker Cookbook. It features fresh rosemary and gruyere (and bacon!), and it’s the kind of good where you say “mmm” with every bite!
Or, try these other fast and satisfying Instant Pot pasta dishes:
- Pressure Cooker Chicken Bacon Penne Pasta in Garlic Cream Sauce
- Instant Pot Bowtie Pasta with Sausage
- Pressure Cooker / Instant Pot Chicken Lazone
- Instant Pot Skinny Chicken Alfredo from 365 Days of Slow & Pressure Cooking
- Classic Italian Pasta from Tidbits-Marci
Want more? See all of our Instant Pot Pasta Recipes here!
Note: Recipe adapted from Pressure Cooker Perfection by America’s Test Kitchen. I’ve made the recipe bigger, electric pressure cooker friendly, and added crispy bacon. (That last one is definitely optional, but everything’s better with bacon in my book!)
Instant Pot / Pressure Cooker Mac and Cheese
Creamy, fast, and easy, this Instant Pot / Pressure Cooker Mac and Cheese is one of the best Instant Pot weeknight dinners, and it’s 100% kid and grown-up approved!
- ½ cup diced bacon*
- 1 package (16-ounces) elbow macaroni or shells
- 4 cups water
- 2 teaspoons salt
- 2 teaspoons dry mustard
- ⅛ teaspoon cayenne pepper
- 2 (12-ounce) cans evaporated milk
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- Salt and pepper, to taste
- Select Sauté and add the bacon to the pressure cooking pot. Cook, stirring frequently, for about 5 minutes, until crisp. Transfer to a paper-towel lined plate, leaving the bacon fat in the pot.
- Add the pasta, water, salt, mustard, and cayenne to the pressure cooking pot. Lock the lid in place, select High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
- Stir in the evaporated milk. (It will look like too much liquid, but it will thicken as it simmers.) Select Sauté on the pressure cooker and simmer until sauce is warm, thickened and pasta is tender, 1 to 3 minutes.
- Turn off the pressure cooker. Add both cheeses, a handful at a time, stirring between each addition, until the cheese melts and sauce is smooth. (It’s important to add the cheese a handful at a time so it doesn't clump together.)**
- Season with additional salt and pepper to taste.
*The bacon is optional—if you don't have it, just skip the first step and continue with the recipe.
**After adding the cheese, stir to check the sauce. It should be just slightly thinner than you like. It thickens as it cools, so by the time you dish it up, get everyone to the table, and sit down to eat, it will be the perfect thickness.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 87mgSodium: 1194mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 24g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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also meant to ask…
I’m single. Cooking for one can be arduous at times for one person. I like to use the IP to cook large portions, then divide into containers and reheat throughout the week.
Does this reheat well in a microwave?
Yes, freeze individual portions and reheat in the microwave or pot in pot https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/
Thanks again, Barbara!
The pot-in-pot method is certainly useful at times, but really I just divide into Tupperware containers, refrigerate, then microwave when needed. I’ve been doing this with IP Mexican shredded chicken for quite some time. Merely looking for other recipes which work as well as that. Several of your recipes look very promising. 🙂
I generally get 5-6 portions out of one IP cook. And portions are generally gone before there’s a chance of spoilage. Microwaving is simply faster with zero “set up”. Pop the lid on the container slightly, microwave for 2 minutes, remove lid, stir, microwave for 1 more minute. Done.
Meh.. was just okay.. The mustard was too much for my palette. Still quite edible, but the mustard is a tad overwhelming. It might have been okay with bacon, I skipped the bacon. And I used Asiago Chili powder rather than Cheyenne. I’ll skip the mustard next time… or at least halve the amount suggested…
Glad to hear you enjoyed it enough to make it again. Definitely change it up to suit your tastes.
Apologies if this has been asked…
Recipe calls for water + evaporated milk. — evaporated milk is merely fresh milk with water removed (then heated slightly).
Can one substitute fresh milk for the water+evap milk?
Hi Holden – fresh milk can curdle when cook under pressure, but you could cook it with water and add cream, half and half after pressure cooking.
Thanks… I hadn’t thought of the pressure as related to fresh milk. Much appreciated!
I didn’t look through all of the comments so I apologize if this has already been asked. I love a Panko type topping on my Mac & cheese. Is there any reason after completing this in the IP not to pour it into a casserole dish, top with the Panko topping and broil for for a few minutes in the oven for toasty topping? Thank you!
That is an excellent idea. We’ve done that with our au gratin potatoes recipe https://www.pressurecookingtoday.com/cheesy-potatoes-au-gratin/
Every once in a while I like to add a couple tablespoons of dry Ranch dressing mix.
Sounds like a delicious addition. Thanks for sharing Jill.
Can you use fat-free evaporated milk?
Hi Ellen – I haven’t tried it with fat-free evaporated milk, but my guess is it should work fine. Let us know.
One thing to say. This IS the best ever! Love it, love it!
That’s the best comment ever – thanks Elizabeth!
I have been searching for a creamy mac and cheese recipe and I have found it, thank you. It does make a vat! Nice for freezing portions for another day. I used a block of velveta and added a can of cream of cheese soup,
you made my day!
Thanks Mary – glad it was a hit!
My husband and I love this mac & cheese. I remember when I was little my grandmother used to make the best creamy mac & cheese and until I made this one, Stouffer’s was the closest I could get to it. I embellish it by mixing some panko bread crumbs with a bit of shredded sharp cheddar, then I pour the mac & cheese in a casserole dish and top it with the crumb mixture and bake it in the oven for a few minutes until lightly browned and crispy on top. Yum! (I use a shallow casserole dish so the crumb mixture covers more of the noodles. It’s just the two of us so I halve the recipe and still have leftovers to enjoy for a couple more meals.
Since I try to eat healthier by making my own food, I’m so glad I discovered your site when I first bought my Instant Pot a couple of years ago. I know if I use one of your recipes, it will always come out delicious! My 32nd wedding anniversary is this week and I think I’ll make the cheesecake with berry compote for a special dessert. We loved it the first time I made it.
Keep up the good work!
What a wonderful comment – thank you so much Lisa! That sounds like a delicious way to change it up. So fun that the mac and cheese reminds you of your grandmother. Enjoy the berry cheesecake. Congratulations on 32 years!
I’m not feeling well today, so I had my two teenagers make this for us. It turned out fantastic! Thanks for the easy, yummy recipe!
Hi Krista – how nice that they made it for you and you all enjoyed it. Thanks! Hope you’re feeling better soon.
Wow cooked perfect,i really love eating this,thank you for the recipe.
Thanks! Glad it was a hit.
Just what we needed today! Love the crisp crumbled bacon on top. Agree, the best “mac and cheese” ever. Thanks again!
That’s so nice to hear – thanks Elizabeth!
Can’t wait to make this but readers who like spicy food can add a can of Rotel tomatoes to this and either let the added liquid reduce or leave out some of the cooking liquids. I’ve done so for years with boxed mixes and it adds a little heat to the fish.
Sounds like a great addition.
This was deliciously perfect. And pan was easy to clean after. Thank you for recipe. I did half batch in 3 qt. mini duo. ***** 5 stars
My 16 oz box of elbows only measured 3-1/8 cups (barilla), so I adjusted the water to your suggestion of equal amounts pasta and water. I still used the full amount of salt and cheese. I didn’t have evaporated milk, so I subbed 2 cups whole milk and 1/4 cup sour cream. Used dijon mustard because it was on hand. Timing and instructions were spot on. Great meal, thank you!
Thanks for sharing your changes Sharon! Glad it was a hit 🙂
If I wanted a smaller amount, could I simply half all the ingredients or would that throw off the balance?
Hi Alesha – yes, you can halve this recipe with no problem. The cook time is the same.
Thank you for posting this! I have this cookbook and love the recipes I’ve tried so far. I wanted to double this one for a work potluck lunch and came across this site with the recipe already doubled! Looking forward to trying some new recipes from your site.
That’s great! I’m sure it will be a hit at the party. Thanks for sharing Jen!
This was way too soupy. It never did thicken. I ended up taking half the liquid out and adding more cheese. Next time I will use 1 cup of evap milk.
Hi Deborah – what type of pasta did you use?
Thanks for the follow up Deborah. Penne won’t absorb as much liquid as the smaller pastas. If something like this happens again, you can use a cornstarch slurry to thicken up the sauce. Just mix cornstarch with equal amounts of cold water and stir to dissolve. Then add it to the pot and bring it to a boil.
This is my absolute favorite mac and cheese recipe. I make it about once a month now- thanks!
That’s great to hear – thanks Corrine!
Dice up some steamed lobster meat and drop it in after this recipe is finished. Oh, yeah! It’s gooooood!
That does sound like a great way to dress it up.
When you double the recipe do you double each ingredient?
Thanks for the great recipe, Barbara. I made it tonight but did add a few calories to it … the box of pasta I got was only 12 oz. so I first reduced everything by 1/4. Then I wanted to add even more richness to it, so I reduced the water to 2 1/2 cups; used 1 can of evaporated milk and then added 10 oz. of whipping cream plus 4 tbsp. of butter. Using the Instant Pot, I used the saute setting on normal to get it up to boiling after releasing the pressure, then once it was boiling, turned it off and back on with saute, low to finish melting the cheese. Definitely not the most diet friendly, but once in a while, a great treat. Thanks again for sharing this recipe and all the others you have on your site … love it.
Hi Mary – sounds like a fabulous way to change it up. Thanks for sharing!
Hi Barbara! This is another recipe I want to double. Do I need to increase the water?
Hi Jenn – doubling this recipe is a little more tricky because pasta foams so you don’t want to fill your pressure cooker more than half full. The pasta needs to be completely covered in water. You may need to double the water, but you probably only need 6 or 7 cups. Also, since it will take longer to come to pressure, I’d decrease the cook time a minute or two. Then if the pasta needs more time, just simmer it with the saute button for a minute or two. Let me know how it goes 🙂
I definitely will, thanks Barbara!
I bet a lot of people are going to be making Mac and Cheese over the 4th of July weekend! 🙂
I own Pressure Cooker Perfection and tried this recipe. I couldn’t add nearly all the milk because it seemed so runny. Then I tried the Dad Cook’s Dinner version where he uses only one can of milk/4 cups water/1lb pasta and it came out perfectly.
I’m just wondering if you or anyone else has issues with 2 cans of milk making for soupy mac and cheese with this recipe. I followed it exactly as written in the book. The sauce kind of pooled and didn’t adhere to the pasta as well as I would have liked.
With just one can the sauce really coats the pasta! For those of you who prefer mac and cheese that is not runny, I would suggest trying just one can of milk, and also cut back on the salt by half teaspoon. I had several people tell me that 2 tsp was on the salty side with just one can of milk. 1 1/2 tsp is plenty! Happy 4th!
Hi Mona – It does seem like too much liquid at first, but the pasta really does absorb all the liquid eventually. Unless of course you’re using a whole wheat or other pasta that doesn’t absorb as much liquid. But everyone likes their mac and cheese a little differently, so definitely do what works best for you. Thanks for taking the time to leave your feedback. 🙂 Have a great 4th of July weekend.
I have used stove top pressure pots and canners for many years, recently purchased a Casa Essentials electric pressure cooker and have been having fun with it. I tried your mac-n-cheese recipe with minor modifications-I used a half block of Velveeta and a cup of milk instead, along with my choice of spices. It came out perfect! This cooker has a simple knob timer, no other buttons bells or whistles. I set it to cook 4 minutes, let the pressure off, stirred in the milk and cubed Velveeta, put the lid back on and left it on Keep Warm mode for 10 minutes, stirred and that was it! Thanks for the recipe!
Hi Norma – Thanks for sharing your tips on changing it up. Glad you enjoyed it.
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I would LOVE to win the book! I just got a pressure cooker last year, but I haven’t used it much. I’m sure I’d use it more once I gather some recipes to try from your blog. Can’t wait!
why do I not have a pressure cooker yet? This looks fantastic!!
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I’ve been intimidated by my mom’s old pressure cooker, but think I’m ready to try one of the newer models, with the help of the ATK cookbook.
I followed you on Pinterest.
I followed you on Twitter.
Would love to win the ATK book I trust them implicitly and thank you for the giveaway!
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I never would have thought of making mac and cheese in my pressure cooker! Thanks so much
My PC was the best Christmas gift this year. Thanks for the new ideas.
Love your website 🙂
thanks for sharing wonderful recipes for this amateur pressure cooking mom!
Thanks Leslie! Pressure cooking does make life easier for busy moms.
Your site has inspired my cooking and because of it I have been touting the benefits of pressure cooking to my family and friends. From lamb stew to pork chops to chicken, my repertoire has increased tremendously. I will be putting a review of this recipe (Mac & Cheese) on my site (www.dialmformoms.com). And would love to be considered for the American Test Kitchen’s giveaway. Thanks for all the recipes!
Thanks Deb! Send me a link to your review 🙂
I have always been a HUGE fan of ATK and Cook’s illustrated both. For my birthday 3/31 I have on my birthday list the 8 quart stove top preesure cooker highly recommended by Cook’s. If I do not get my cooker for my B-day I will be buying one the day after. LOL. I have been cooking in pressure canner but really would like to work out of something smaller. This cookbook would be fantastic to win, it would be a great B-day present to go along with my soon to be new cooker!
I’m keep my figures crossed for you Jayme!
love this website ! thank you!
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I use my electric pressure cooker almost weekly for simple and delicious meals. So glad I found your blog, I needed more recipe ideas and am intrigued by ATK’s new cookbook. Thanks for the opportunity to win it!
Thank you for all the great recipes!
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I’m excited to try the new cookbook. I’m always looking for more pressure cooker recipes.
Sounds delicious! Can’t wait to try it!
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Would love to win their book. Have an electric pressure cooker i don’t use as often as i’d like and their books are fantastic. Thanks for opportunity and have a great day!
I am always looking for good pressure cooker recipes and cookbooks. Glad I found you!
I’d love to win a copy!
Great recipes, I would LOVE to win!
as a long-time pressure cooker and a vegetarian, this recipe is much appreciated…thanks!
Love my pressure cooker and would love to win! I’ve gotten so confident in my cooker that I am now making up some great recipes. Find them here: http://pinterest.com/kg349/my-obsession-for-pressure-cooking/
Hi Kelly – thanks for sharing your Pinterest board. I especially like your lemon asparagus recipe. I need to try that one soon.
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I just bought a pressure cooker last year and have yet to use it, out of fear and just the unknown. I bought it for canning but would also like to use it for recipes. Thanks for the chance to win this awesome book!
That recipe looks great. I’d love to try that and I’m sure others from the book
Have been enjoying my new stove top pressure cooker, especially to make beans. Would love to have a new cookbook to use with it.
I love ATK!!! They know what they are doing, don’t they?
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Oooh I would love this book! When I got my pressure cooker I quickly learned that you’ve got to follow recipes to the tee which was something I had gotten away from in my cooking. I’ve heard a lot of good things about America’s Test Kitchen cookbooks and I would love to get my hands on this one! 🙂
Oh and I forgot to add, one of my favorite things about pressure cooking is that I don’t have to have the oven on for hours upon hours. The pressure cooker is faster and uses less electricity!
Hi Amanda – You’re right. I plan to use my pressure cooker much more this summer.
I am a three year Cuisinart Electric Pressure cooker lover! It is just the best thing to just set and let it do its thing! I will definitely try this mac and cheese. I love to make potatoes steamed in the pressure cooker in 8 mins. They are better then any other way to cook them. You can then just serve them or mash them etc. It is a little tricky to not over cook them for potato salad. I will be working on that this spring. I also like to make hard boiled eggs in the pressure cooker, they are so easy to peel then. I have been waiting for this cookbook to come out since I heard it was in the making! Love Lorna Sass and Miss Vicki’s cook books and love Laura’s wed site http://www.hippressurecooking.com and Yours! Hooray for Pressure cooking!
Thanks! So glad you enjoy my site. I’ve learned a lot from Lorna, Miss Vicki and Laura too. I’d like to find a great potato salad recipe too. Pressure Cooker Perfection has a Warm Potato salad recipe and they said the key to keeping the potatoes from breaking down is adding 2 tablespoons vinegar to 1 1/2 cups water.
I love my pressure cooker!
I hope I win!
Barb: I got my cooker, and the book, so I will give this a try! I went shopping for meats etc, so t his weekend I am ready to try pressure cooking for my first time. I will let you know how it goes. Can’t wait!
That’s great Winnie! Have so much fun. What kind did you buy?
I love my pressure cooker and think this will be a quick, easy recipe my family will enjoy!
I love using my pressure cooker so definitely going to try this recipe. Would love the cookbook for more ideas.
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I’d love to win this cookbook, as I’m still not comfortable with my new pressure cooker.
Fun to use a pressure cooker and slow cooker simultaneously.
The Tortious and The Hare technique.
I love the recipes and try nearly all of them. It never fails to amaze me the wonders that come out of the pressure cooker. I love mine and use it every single day. Pressure cookers are my first love and cookbooks are my second. I would love to win the book.
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My husband loves using the pressure cooker to make dinner! I definitely need to have him make me this recipe!!
would love to win a copy of the book in order to better utilize a pressure cooker.
This looks gorgeous. I’ve had a stovetop Kuhn Rikon for over 10 years and love it. will give this a try and I would love to have the Pressure cooker cookbook. ATK always have good recipes. thank you
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Would love to win a copy of ATK’s Pressure Cooking Perfection .
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Thank you so much for giving me recipes for my new pressure cooker. I am enjoying learning how to cook a variety of meals!
I am new to pressure cooking, so I hope to win this cookbook!
Always looking for great pressure cooking recipes. This looks like one to love.
I am new to pressure cooker cooking and am enjoying your website. I love America’s Test Kitchen books so I am hoping I am a lucy person. I also just began to follow you on Pinterest and Twitter.
I just discovered pressure cooking and I’m so appreciative of all the recipes and tips you provide. Thanks!
I have the ATK Slow Cooker Revolution cookbook magazine and they have a mac and cheese recipe in there also. I was a bit dubious about it because another recipe with macaroni slow cooked did not seem all that great but I tried it anyways and used a different pasta and I am happy to say it was not bad. I froze most of it in single servings and I had one of those frozen servings yesterday. It tasted better the 2nd time around. It was close to Stouffers, I was really surprised by that. This actually looks like the same recipe. I can’t wait to get home and try it in my electric pressure cooker. yum…
I have already subscribed to your newsletters in email, which is how I found out about this giveaway. I love your website. Thank you for making it. I also follow you on Google+.
Too bad you can’t edit your posts. I reread the instructions and did not put my email adderess in the post.
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Love to use the pressure cooker!
I recently bought a Cuisinart Electric Pressure Cooker and I love it!! Previously I had a stove top type and did not use it much as I had to stay with it continuously. I now love to try new recipes in my cooker.
That’s the kind I have and I love it, as well. It has everything I need and is very easy to operate. I have a couple of others that have other features, like a slow cooker feature, but I’ve never used those extras. I like the simpler applicances — they seem to be designed for one job and are easy because of that. I use mine several times a week and have cooked so many more things than I ever tried in regular pots and pans. Very versitile appliance.
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Looks amazing! Can’t wait to make this one.
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That looks yummy—going to give this a try.
Been cooking in a stove top pressure cooker for ages, but am looking to invest in an electric one. I too think the convenience of walking away from an electric pressure cooker outweighs the negatives.
I can’t wait to try this. I never thought about spicing it up a bit with mustard or cayenne.
I just got started pressure cooking and would love to win ATK’s new pressure cooker cook book. I’m learning as I go, but so far so good.
One big thing for me would be to not have my kitchen be 100 degrees in the summer if I need something baked. We live in an old house, and need new windows for sure!
This looks so yummy!!
I subscribe to your email newsletter. Love that your recipes are for an electric cooker like mine! A copy of the ATK cookbook would be great to have. Thanks for entering me in the giveaway.
Thanks Toy – good luck!
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I’ve just started working with a pressure cooker and I”m in love!! such good stuff!
I got a pressure cooker after I read Modernist Cuisine at Home. Would love to try the recipes form this book too.
Sounds like another great recipe! You come up with so many! I do kinda wish there were more settings on my computerized pressure cooker though, I’m winging it sometimes with the settintgs, but getting the hang of it. Going to try this one, I think everybody loves mac and cheese! And yea, I’ld love a chance to win the cookbook! Can always use somemore help here. I found another recipe for a seafood boil, do you think there’s a way to do it in the pressure cooker? http://crockpotrecipeexchange.com/2012/08/crock-pot-low-country-boil.html I would just like to do it in under the 6 hours it has on this recipe and do it in the pressure cooker.
Thanks for all the good stuff you do! Following you by email and pinterest! “D”
Thanks Darin! I’m allergic to seafood, so I haven’t cooked seafood in the pressure cooker. Laura, Hip Pressure Cooking has several seafood recipes on her site. http://www.hippressurecooking.com/search/label/fish%20and%20seafood. She may be able to help convert the recipe.
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This looks like a great recipe for me to try in my pressure cooker. It’s a stovetop one, but I’m sure I can easily adapt it to mine. I would love to have a copy of ATK’s pressure cooker book!
Hi Julie – yes it would be easy to switch it back to a stove top recipe.
I got a pressure cooker for Christmas and would love to win the cookbook! Thanks for the entry!
Hi Shannon – a perfect Christmas gift. I hope you’ve been having fun with it.
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Having a cookbook, especially and ATK cookbook, dedicated to pressure cooking would be very helpful to me. I have looked long and hard into purchasing one, but the idea always kind of scared me. I remember my Grandmother’s cooker.
Forget your Grandmother’s pressure cooker. The newer ones are much, much safer. Once they reach pressure, you can’t open the lid until the pressure is back down to normal again. So get a newer one — stovetop or electric, and give it a try. I love my electrics but lots of people love their stovetops so I guess it just depends on what you get used to or what you will or won’t do for a good meal. I don’t want to have to babysit my cooker so I have electric ones. They are almost set it and forget it appliances.
I agree with Gayle – no reason to be scared any more.
Amazing! Never thought of Mac and cheese in a pressure cooker
A) I love my electric pressure cooker. I have been using it 3-4 times a week since the first of the year.
B) I have several of the ATK cookbooks and have never made anything from them that wasn’t super delish. I have posted several on my own blog (non pressure cooker recipes that is because, well I don’t have this cookbook….yet ).
Thanks Kathe – what’s your favorite recipe to make?
I do not know how to use a cooker. This site makes me want to understand the Wolfgang Puck cooker that I have! and the ATK book would be equally helpful!
Mmmm — that looks really good. And even better with the bacon. ATK should take note! I have a stove top pressure cooker and am definitely interested in new recipes to try. I do lust for one of those electric automatic ones though ….. maybe Santa will get a big hint from me this winter.
I have a pressure cooker and I really do not know how to use it. THis site is great and it makes me want to figure it out! I bought the Puck cooker from QVC or HSN? and It is not easy! Would love the ATK book!
Hi Margo – I don’t know much about the Puck. I’m sorry it’s not easy. Hopefully the ATK would help get you pressure cooking.
My pressure cooker is my favorite pot in the kitchen.
Hi Molly – my pressure cooker(s) are my favorite pots in the kitchen too.
I’ve been looking into getting a pressure cooker and this book would be the perfect accompaniment. This is most likely the first recipe I would try.
Never really used a pressure cooker although I have one. The Mac & cheese looks delicious. Maybe I’ll give it a try.
Try it, you might like it. I use mine all the time. I have an electric (Cuisinart) that I bought 3 years ago. I have since purchases several more for different uses (an oval one for larger items such as a whole chicken) and a couple of smaller ones for things like risotto. I’ve never used a stovetop so can’t say anything about them but I sure love my electric ones.
I’m looking forward to this book coming out!
Okay, pressure cooker is going on my birthday list this year for reals. YUM!
I tweeted this awesome giveaway!
I follow Pressurecook2da on Twitter!
Wow! This is totally a win-win for me! I love cooking in my pressure cooker, and I adore ATK! I would love to win this cookbook!
I would love to try this recipe but I’m not sure if it works in an older stovetop pressure cooker, which is what I have. I did try one recipe and there was definitely not enough liquid in it for mine.
Hi Elaine. It should work in an older stove top pressure cooker if you’ve replaced your gasket recently. They recommend replacing it every few years. If the gasket is new and you still need more liquid, you can test it to see how much evaporation is occurring and make an adjustment to the recipes you cook. Good question. Thanks!
I have a pressure that I don’t use very often. Would love to win this cookbook
Thanks for adapting this for the electric model. I’m still learning how to use mine and not sure where to make changes in recipes for the different models.
Hi Kristin – you’re welcome. I’m sure before too long it’ll be easy for you. Have fun!
Need to try this recipe, it looks great. Have always loved ATK cookbooks. Thanks for the giveaway.
I live in AZ where it gets too darn hot to cook! I’m looking forward to learning more about pressure cooking to get us through the summer. 🙂
I think you will like using a pressure cooker when it’s hot. I live in Austin, TX, where it gets very hot in the summer. I can make a nice meal in the PC and not heat the house at all. It’s great for that.
Hi Kimberly – another great reason to pressure cook. Stop by this summer and let me know what you’re cooking.
This dish looks great!
That looks incredibly delicious! Impressed.
I follow Pressure Cooking Today on Pinterest.
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I subscribe to Pressure Cooking Today through email.
Ohhhhh, that looks SO good-macaroni and cheese is one of our favorites and to be able to make it quickly in the pressure cooker? Even BETTER! I love your addition of bacon too-I agree with you-everything’s better with bacon. 🙂
I love America’s Test Kitchen….I’m sure this cookbook would be one I would use a lot. Thanks so much for doing the giveaway,
Thanks Carol! Bacon just seems to go with mac and cheese. Good luck!
looks so yummy, I wish I had a bowl-ful right now!
I love your site and because of your posts, I find I am using my pressure cooker more and more. This recipe looks amazing. I will definitely be trying it soon!
Thanks Michael Ann! It’s great to get such encouraging comments. Let me know if you try it.
I follow by google reader! Kodi
Ooh I would love to win this cookbook. I am always looking for more ways to use my new toy! Kodi
How exciting! A new cookbook from ATK. I trust their results. I also am going to try this recipe. Looks like it would be easy to cut in half.
Melissa – yep super easy to cut in half. Please let me know if you try it.
Just discovered your site a about a week ago and now I check it every morning…. going to go sign up as a follower after this commet…
I would love ATK’s new pressure cooking book….
Hi Becky – so glad you found me. I usually try to post every Sunday and Wednesday morning. So glad you’re enjoying my site. Thanks for stopping by so often!
I’m following you on Pinterest : )
Oh, I want to make this! Would LOVE the book too!!!
I subscribe to your site feed in Google Reader. (and since they’re going away, found another reader to use because I don’t want to miss your posts!)
Thanks Mike! I hate that Google Reader’s going away. Which one did you switch too?
I got a pressure cooker for Christmas and have been excited to make things in it. This weekend we’re having friends over for dinner and I’m making bisteca alla pizziola (steak seasoned like pizza), I hope it turns out since I’ve never made it before!
Hi Jessica – it sounds delicious. Stop by back and let me know how it turns out.
I follow on Pinterest.
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I follow on Twitter
I keep looking for more ways to use my pressure cooker. This looks like one I will try soon.
Thanks Winston – stop by back and let me know how you liked it.
I love your website and recipes. I would also love to win a copy of the ATK cookbook, I’ve heard other good reviews since it became available.
Thanks Gayle – I appreciate your support!
Amazing – I never would have guessed you could make that in the pressure cooker!