Pressure Cooker Macaroni Cheese
Macaroni cheese is the perfect comfort food - and it's super easy to cook in a electric pressure cooker.
Servings: 8 to 10 Servings
Calories: 1017kcal
Ingredients
- 700 g dried macaroni
- 2 L water
- 480 ml double cream
- 2 tsp salt
- 1 tsp pepper
- 1.5 tsp each of onion powder and garlic powder
- 1 tbsp mustard or 1 tsp mustard powder
- 720 g Cheddar cheese grated
- 200 g panko breadcrumbs
- 230 g butter melted
Instructions
- Put 700g of the dry macaroni in the pressure cooker bowl, followed by 2L of water.
- Stir it before closing the lid and setting the pressure release valve to the “SEAL” position.
- Select the “PRESSURE” function and set off at low for 0 minutes.
- At the end of the pressure cooking, leave the pressure to naturally release for 14 minutes before doing a quick release by carefully moving the valve to “VENT.”
- Once the pressure has fully released remove the lid. Add the remaining ingredients, except the bread crumbs and butter, to the pot. Stir in the 480ml of double cream, 2 tsp salt, 1 tsp pepper, 1.5 tsp each of onion powder and garlic powder, 1 tbsp mustard (or 1 tsp mustard powder) and 720g grated Cheddar cheese. Stir everything together until the cheese has melted.
- Melt the 230g butter and mix it with the 200g of bread crumbs.
- Cover the macaroni with the bread crumb mixture.
- Set the Ninja Foodi (or different multi-cooker) to the “AIR CRISP” mode and set the temperature to 180°C and the timer to 7 minutes.
- At the end of the air crisping time the macaroni cheese will be a golden brown, baked and ready to enjoy!
Nutrition
Serving: 1 | Calories: 1017kcal | Carbohydrates: 50g | Protein: 31g | Fat: 77g | Saturated Fat: 46g | Polyunsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 219mg | Sodium: 1586mg | Fiber: 3g | Sugar: 4g
