Grammy's Kitchen · Macaroni and Cheese · The Best Pressure Cooker Mac and Cheese
One of 120 macaroni and cheese recipes we measured
116 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| cheese | 75% | 112% |
| dairy | 83% | 168% |
| fat | 6% | 13% |
| thickener | 1% | 0% |
| salt | 1% | 1% |
| different cheeses | 1.0 | 1.0 |
| melt idx | 0.6 | 0.6 |
| cheese flavor idx | 0.6 | 0.6 |
| stretch idx | 0.4 | 0.3 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 887 g | 3 3/4 cups water (see note) |
| 28 g | 2 tablespoons salted butter |
| 6 g | 1 teaspoon salt |
| 454 g | 1 pound elbow macaroni (about 3 cups) |
| 252 g | 1 cup milk or evaporated milk (not skim milk) |
| 126 g | 1/2 cup milk or evaporated milk (not skim milk) |
| 3 g | 1 teaspoon cornstarch |
| Pinch dry mustard | |
| 4 g | 1/2 to 1 teaspoon hot sauce (optional but delicious for flavor boost) |
| 170 g | 1 1/2 cups freshly shredded cheddar cheese (see note) |
| 170 g | 1 1/2 cups freshly shredded Monterey Jack cheese |
Method: 6 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Peter Coombs — March 18, 2025 @ 10:31 am Reply I did not make this yet, but it seems easy enough except for one thing: The directions don’t say what PSI to set the cooker at. Some of the new ones only allow for a Low or High, but your instructions don’t show t” — a cook
“Mrs Garcia — September 18, 2023 @ 12:15 pm Reply I kept wondering what “distance learning” was LOL. We homeschool, like actual hs though not govt school at home and we live in a red area so we didn’t have to deal with any quarantine or “distance learning” even” — a cook