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Pressure Cooker Macaroni & Cheese


Simple and easy macaroni and cheese in the pressure cooker. Flavor is amped up by dry mustard and cayenne pepper.

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Rate this recipe 4.4/5 (42 Votes)


  • 1 package elbow macaroni or shells, 16 ounces
  • 4 cups water
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 cans evaporated milk, 12 ounces
  • 2 cups sharp Cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded


Servings 8
Adapted from


Step 1

Mix macaroni, water, salt, mustard, and cayenne together in pressure cooker pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start. When timer beeps, turn off pressure cooker, and do a quick pressure release. When valve drops carefully remove lid.

Stir in evaporated milk. Select browning and simmer until sauce has thickened and pasta is tender, 1 to 3 minutes. Turn of pressure cooker, stir in cheddar and Monterey Jack cheeses, a handful at a time, until cheese has melted and sauce is smooth. (It is important to do it a handful at a time so the cheese doesn't clump together.)

Season with additional salt and pepper to taste.


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