Mac and Cheese “in my Electric Pressure Cooker”


I was going to friends house right after work for a grill out, I wanted to make Mac and Cheese but didn’t want stand at the stove or turn the oven on so, I was like what about my “Pressure Cooker”!!  YES!!!  I do love my Wolfgang Puck Electric Pressure Cooker, I think it is the greatest thing ever…I do use my pressure cooker weekly, I can cook me some quick veggies or chicken in no time and then I’m again not standing at the stove or turning the oven on…and now with this heat wave out there, it makes it really nice…and EASY!!!

I used the following:

2 1/2 cups pasta, i used orecchiette
2 cups chicken broth, I use a chicken base to make mine
1 cup whipping cream
1/2 tsp. nutmeg
1 tbsp. dry mustard
1 cup each of Jarlsburg Cheese and Apple Smoked Provolone Cheese
3/4 cup Extra-Aged Fontina Cheese
I have butter in my picture, but after the pasta was cooked I decided that I did not need to add the butter after all.

First I shredded all my cheeses  


Then in the pressure cooker went the pasta, cream, broth, nutmeg, dry mustard, Jarlsburg and Provolone Cheeses, then give it a stir.   

Using the is “Rice Setting”, I set it for 8 minutes  

While this was cooking, we grilled Flank Steak and Chicken Wings with my homemade BBQ sauce (recipes to come soon), we also grilled up some green beans, jicama and onions.  These veggie are such a great combination you need to try them together for sure.

Once my timer went off and it depressurized, I gave the pasta a good stir then sprinkled the Fontina over top, placed the lid back on and kept it on warm for a few minutes then the cheese melted.

And dinner was served…what a great time and what a great meal…if you have an electric pressure cooker I hope you will try this recipe…Enjoy!!!

11 thoughts on “Mac and Cheese “in my Electric Pressure Cooker”

  1. Somebody necessarily assist to make severely articles I’d state. That is the very first time I frequented your web page and so far? I surprised with the analysis you made to make this particular post extraordinary. Fantastic job!

    • Oh good Nancy, you know when you posted about your new pressure cooker, I meant to comment and tell you about my recipe 🙂 I am always looking for ideas for mine too so if you have any please let me know!! I love putting fresh green beans in with a little broth, in 20 minutes its like they were sitting in a slow cooker all day…so yummy!!! So please share 🙂

      • We love greens in our house, especially with BBQ. I’ll have to try the cooker next time!
        My newest fascination is hard cooked eggs – 1 cup of water, a steamer basket, 6 minutes on low pressure, 5 minute natural release, into cold water, then refrigerate. They peel SO easy and have perfect colored/cooked yolks. ❤ them!

      • NANCY!!!!!!!!!!!!!!!!!!!! I just made the hard cooked eggs, HOLD CRAP!! 6 minutes and done, I put them in ice water for like 30 seconds and then I had to peel one to try it, OMG!!! the peel came right off and the egg was perfect!!! Thank you so so so much for sharing, you just made my life a step easier!! Thank you!!! 🙂

      • YAY!!! You’re so welcome. 😀 Isn’t it amazing how perfect the process works… I’m in awe every time! I just made another batch on Sunday and, of course, they were once again picture perfect!

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