It's a pressure cooker Miracle! This 4-ingredient pressure cooker mac n’ cheese is crazy easy, super creamy, and really delicious. It’s a simple, kid-friendly mac n’ cheese made with elbow macaroni and the secret is evaporated milk; evaporated milk contains 60% less water than regular milk so you get rich, creamy texture without any flour. Use gluten free pasta and make this recipe grain-free!
1 pound elbow macaroni
4 1/2 cups water
1 teaspoon salt
2 tablespoons unsalted butter
1 (12-ounce) can evaporated milk
12 ounces grated cheddar cheese
Freshly ground pepper
1. Combine macaroni, water, salt and butter in the pot of your Kalorik Pressure Cooker. Lock the lid into place and set the pressure cooker to high for 4 minutes.
2. Once the cooking time completes, allow the pressure cooker to cool for one minute, then carefully release the pressure.
3. Remove the lid and stir the macaroni. Add the evaporated milk. Allow the pasta to stand for one minute.
4. Select the browning function and add the cheese in large handfuls, stirring after each addition. Turn off the pressure cooker, add pepper to taste and serve.