Baked Mac and Cheese in Your Pressure Cooker
This pressure cooker baked mac and cheese recipe offers creamy, cheesy comfort with crispy bacon bits and a crunchy breadcrumb topping. Easy to make and perfect for a quick meal that satisfies every bite.
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.
Notes
Try cooking the pasta directly in the pressure cooker to save time. Use pre-shredded cheese for convenience, but fresh grated cheese melts better. Slow release the pressure to avoid mushy pasta. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.