You catch the smell through the steam vent and suddenly you are starving. That kinda cheesy, bacon-y aroma hits you just right. It's that feeling that makes you wanna drop everything and get to cooking.
When your pressure cooker starts its pressure build, you know something good's on its way. The sealing ring hums softly and the steam cues let you in on the progress. You spot that little steam puff and your mouth kinda waters.
And then when you do the slow release, that sizzling sound tells you it's almost done. You remember those creamy bites from last time and feel the urge to dive right in. It’s comfort food done fast and real good.
Why Your Cooker Beats Every Other Pot
- You get creamy pasta faster cause the pressure cooker speeds up the whole process. Learn more about pressure cooker benefits in our pressure cooker recipes.
- Less pots to wash up since you can cook pasta and sauce together.
- The sealing ring keeps all that cheesy steam inside, making the sauce thicker.
- Steam cues help you time it perfectly without guesswork.
- Slow release option means no overcooked mushy pasta, just tender pull every time.
Everything You Need Lined Up
- ½ pound elbow macaroni (about 1 ½ cups)
- 6 slices bacon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ¾ cup half and half (half milk, half cream)
- 1 ½ teaspoons cornstarch
- ½ teaspoon Dijon mustard
- 1 ½ teaspoons chicken bouillon paste or powder
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or more to taste)
- 2 cups freshly grated sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup Panko breadcrumbs or regular breadcrumbs
- 1 tablespoon butter, melted
- ½ tablespoon olive oil
Your Complete Cooking Timeline
First, preheat your oven to 350°F (175°C). You want that ready so the baked topping turns golden just right.
Next, cook the elbow macaroni just like the package says, until al dente. Drain it good and set it aside while you work on the sauce.
In a big skillet, cook your 6 slices of bacon over medium heat till crispy. Remove and drain on paper towels then crumble it up. Y'all want those crunchy bits mixed in.
Still using the same skillet, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons flour and cook for about 1-2 minutes, whiskin constantly till it turns lightly golden.
Slowly whisk in 1 ½ cups milk and ¾ cup half and half, keep whisking ’til it’s smooth and starts to thicken up.
Now add 1 ½ teaspoons cornstarch, ½ teaspoon Dijon mustard, 1 ½ teaspoons chicken bouillon paste, and ¼ teaspoon onion powder. Stir all that well so the sauce gets nice and thick.
Add the cooked macaroni and crumbled bacon right into the cheese sauce. Stir it all up so every bite is coated good.
Pour that cheesy macaroni mix into a greased baking dish. Then toss ½ cup Panko breadcrumbs with 1 tablespoon melted butter and ½ tablespoon olive oil, sprinkle this on top.
Bake in the oven for 20-25 minutes ’til it’s bubbly and the top is golden brown.
Pull it out and let it cool just a little before digging in. You might also want to try our Bacon And Egg Empanadas for more bacon-inspired treats.
Time Savers That Actually Work
- You can cook the pasta directly in the pressure cooker with water and salt instead of boiling separately. Just add the sauce ingredients after draining.
- Use pre-shredded cheese if you wanna save the grating step, but fresh grated melts better.
- Crank up the heat when starting to melt butter and flour to get the roux going quicker, but keep whisking so it don’t burn.
What It Tastes Like Fresh From the Pot
Right outta the pot, it’s creamy comfort with each bite. The sharp cheddar gives a nice tang while the Parmesan sneaks in that rich nutty hug.
That crispy breadcrumbs top adds a little crunch against the gooey cheese sauce hiding underneath. It’s kinda like a warm blanket on a chilly night.
Then you get those smoky bacon bits in every mouthful, making the whole dish feel like a real treat. Y’all gonna want seconds for sure.
Keeping Leftovers Fresh and Ready
Store your leftover baked mac and cheese in an airtight container in the fridge. It’ll keep tasty for about 3 to 4 days if you wanna snack later.
If you wanna freeze it, pack it tightly into a freezer-safe dish and cover well with foil or plastic wrap. It can hang out in there for up to 2 months.
When reheating, thaw in the fridge overnight if frozen, then sprinkle a little milk on top to keep it creamy. Warm it up slowly in the oven or microwave so it doesn't dry out.
Your Most Asked Questions Answered
Can I use different pasta shapes? Totally! Elbow macaroni works great, but shells or penne also do fine cause they hold sauce well.
Do I have to cook the pasta before pressure cooking? It’s best to cook it ahead till al dente so it doesn’t turn mushy during the bake.
What if I don’t have chicken bouillon paste? You can skip it or use a pinch of salt and some chicken broth powder for similar flavor.
Can I make this vegetarian? Sure thing, just leave out bacon and maybe add some smoked paprika for that flavor punch.
How do I know when to do a slow release? After the pressure build and cook time, letting the pressure come down slow stops pasta from overcooking and soothes that tender pull.
Is it okay if I use pre-shredded cheese? You can, but fresh grated melts better and tastes fresher, so worth the extra few minutes if you can.
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For other bacon-infused favorites, try our Bacon And Egg Empanadas, Deviled Eggs With Bacon, and Cheesy Bacon Hashbrown Waffles.
Baked Mac and Cheese in Your Pressure Cooker
Ingredients
Main ingredients
- ½ pound elbow macaroni about 1 ½ cups
- 6 slices bacon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ¾ cup half and half half milk, half cream
- 1 ½ teaspoons cornstarch
- ½ teaspoon Dijon mustard
- 1 ½ teaspoons chicken bouillon paste or powder
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or more to taste
- 2 cups freshly grated sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup Panko breadcrumbs or regular breadcrumbs
- 1 tablespoon butter melted
- ½ tablespoon olive oil
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni just like the package says, until al dente. Drain it and set aside.
- Cook 6 slices of bacon over medium heat until crispy. Remove, drain on paper towels, then crumble.
- Melt 2 tablespoons butter in the same skillet over medium heat. Stir in 2 tablespoons flour and cook for 1-2 minutes, whisking constantly till lightly golden.
- Slowly whisk in 1 ½ cups milk and ¾ cup half and half, whisking until smooth and thickened.
- Add 1 ½ teaspoons cornstarch, ½ teaspoon Dijon mustard, 1 ½ teaspoons chicken bouillon paste, and ¼ teaspoon onion powder. Stir until thickened.
- Add cooked macaroni and crumbled bacon to the cheese sauce. Stir to coat well.
- Pour the macaroni mixture into a greased baking dish. Mix ½ cup Panko breadcrumbs with 1 tablespoon melted butter and ½ tablespoon olive oil, then sprinkle on top.
- Bake for 20-25 minutes until bubbly and the top is golden brown.
- Remove from oven and let cool slightly before serving.
