Stovetop Mac and Cheese (Easy 5-Ingredient Recipe!)
This easy 5-ingredient stovetop mac and cheese is a creamy, comforting meal made right in your pressure cooker. Quick, cheesy, and perfect for busy weeknights!
Equipment
- 1 Pressure cooker with working sealing ring
- 1 Whisk for smooth sauce
- 1 Large spoon to stir pasta
Ingredients
Main Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons butter
- ⅓ cup all-purpose flour
- 3 cups milk 2% or whole milk work best
- 16 ounces sharp cheddar cheese shredded
- salt and black pepper to taste
Instructions
Instructions
- Bring a large pot of water to a boil over high heat and cook elbow macaroni until just tender. Drain and set aside.
- Melt butter over medium heat in the pressure cooker insert. Add flour and whisk for 1-2 minutes until paste forms.
- Gradually whisk in milk, stirring constantly to avoid lumps. Cook while stirring until sauce thickens, about 5-7 minutes.
- Reduce heat to low and stir in the shredded cheddar cheese until fully melted and smooth.
- Add cooked elbow macaroni into the cheese sauce and stir to coat thoroughly.
- Season with salt and pepper to taste. Secure lid, ensure sealing ring is tight, and pressure cook for 4 minutes. Quick release, then serve.
Notes
Store leftovers in airtight containers for up to 4 days. Reheat with a splash of milk to restore creaminess. Can also be frozen and reheated.