Add grated cheese (1/3 portion at a time) and stir constantly until the cheese fully melt.
*Note: If the Mac and Cheese is too runny, turn the heat to medium to reduce it down.
Tatung Pressure Cooker: Click cancel and click on meat.
Instant Pot: Use Sauté Less function – Click cancel, Sauté and Adjust button twice
Step 4 Taste & Season
Kosher salt Ground black pepper
You will likely need a couple pinches of kosher salt to brighten the dish.
Step 5 Serve
For best tasting experience, eat immediately!
Or the smooth & creamy cheese will cool and harden as it sits in room temperature.
Cooking Tips for Pressure Cooker Mac and Cheese
1. How to Avoid Graininess in Macaroni and Cheese?
Freshly Grated Cheese: Use freshly grated cheese instead of pre-shredded cheese. Yes, it’ll be more work – but it’ll be worth it 🙂 Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting.
American Cheese: Replace mild cheddar with American cheese. American cheese acts as an emulsifier to ensure a smooth finish.
Low Heat: Use low heat to melt the cheese, as high temperature may cause lumps in the cheese sauce.
2. Is the Mac and Cheese Spicy?
Don’t worry! 🙂 This Dreamy Instant Pot Mac and Cheese Recipe has been loved by many kids and it’s not spicy at all! The Sriracha serves to balance the overall flavor of the dish.
– thinner consistency, tastes sour & not sweet at all
4. How to Reheat Leftover Pressure Cooker Mac and Cheese?
Place macaroni and cheese in a cold pan, pour in some milk and reheat over low heat.
Stir constantly with a silicone spatula. Then, enjoy the yumminess all over again!
5. Is it Hot Enough to Cook the Eggs?
Egg pasteurization starts at 140°F and keeping them at that temperature for three and a half minutes will kill any bacteria. The full pot of Pressure Cooker Mac and Cheese should be between 158°F – 170°F and the eggs will be fully cooked and pasteurized in it! 🙂
Watch: How To Make Pressure Cooker Mac and Cheese Video
Pressure Cook the Elbow Macaroni: Add 1 lb elbow macaroni, 4 cups water, and a pinch of kosher salt in pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Then, gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy. Open lid.
Mix Wet Ingredients: While the macaroni is pressure cooking, in a medium mixing bowl, beat 2 large eggs and mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
Make the Mac & Cheese: Keep heat on low or medium low (Tatung Pressure Cooker or Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt.
Pour in the wet ingredients and mix well. Add grated cheese (1/3 portion at a time) and stir constantly until the cheese fully melt.
If the mac and cheese is too runny, turn the heat to medium (Tatung Pressure Cooker: Click cancel and click on meat. Instant Pot: Use Sauté Less function - Click cancel, Sauté and Adjust button twice) to reduce it down.
Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple pinches of kosher salt to brighten the dish).
Serve: Mac and Cheese needs to be served piping hot, so serve immediately!