Grammy's Kitchen · Macaroni and Cheese · Instant Pot Mac and Cheese
One of 120 macaroni and cheese recipes we measured
from www.pressurecookrecipes.com
69 cooks on www.pressurecookrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 125% | 112% |
| dairy | 75% | 168% |
| fat | 13% | 13% |
| egg | 22% | 0% |
| salt | 0% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 0.6 |
| stretch idx | 0.3 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound (454g) elbow macaroni |
| 946 g | 4 cups (1L) cold water |
| 60 g | 4 tablespoons (60g) unsalted butter |
| 397 g | 14 ounces (397g) sharp cheddar (, freshly grated) |
| 170 g | 6 ounces (170g) mild cheddar or Velveeta cheese (, freshly grated) |
| Kosher salt and ground black pepper | |
| 100 g | 2 large eggs (, beaten) |
| 4 g | 1 teaspoon ground mustard |
| Optional: 1 teaspoon Sriracha sauce or Frank’s hot sauce | |
| 340 g | 12 ounces (355ml can) evaporated milk |
Method: 4 steps, published by www.pressurecookrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made a half batch of this in the mini 3 quart and, OMG, this is delicious!!! I didn’t have enough evaporated milk, so mixed 50/50 with oat milk, and the consistency was fine. Didn’t have mustard powder, so used a dollop of local mustard, and also used the srir” — a cook, 5.0★
“I love how fast this came together! Next time I'll cut the recipe in half since there are just 2 of us, and I'll start earlier so I can try your Loaded Mac and Cheese recipe with bacon crumbles, green onions and bread crumbs. But Amy and Jacky, I was craving” — a cook, 5.0★