Ten-Minute Mac and Cheese

Ten-Minute Mac and Cheese


(1 vote) 5 1

Macaroni and cheese is one of the best things ever, isn't it? I was thinking how I could improve upon it even more. Flavor-wise, there isn't much room. By using a pressure cooker, it shaves a bunch of time off of the recipe and still yields a delicious result!

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Time needed

4 min preparation + 6 min cooking

Serving Size / Yield

6 servings


  • 2 1/2 C. macaroni
  • 2 tsp. chicken stock
  • 1 tsp. cornstarch
  • 1 C. water
  • 2 Tbs. butter, room temperature
  • 1 Tbs. parmesan, grated
  • 2 Tbs. Gruyere, shredded
  • 2 C. cheddar, shredded
  • 2 oz. cream cheese
  • 1 Tbs. mustard

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Under medium heat, add the chicken stock, cornstarch, and water and cook until combined (about 4 minutes). Turn heat off.

Add the macaroni and butter and mix until coated. Lock the lid and cook under high pressure for 6 minutes. Quick release the pressure and remove the lid. 

Maintain low heat under the opened pressure cooker. Slowly stir in the remaining ingredients until the cheese has melted. Serve immediately. 

If desired, top with some cheese and place individual serving bowls under the broiler until the top browns.

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