I realize making macaroni and cheese from a box is about the easiest thing to do but I thought I’d give it a try in my electric pressure cooker and see if I could make it even faster and easier than it already is! The benefit of cooking it this way is that I was able to multi-task while it was cooking. No waiting for water to boil or standing by a hot stove stirring the noodles occasionally. Just dump the noodles in the cooker and let it go! My girls and I were able to fold a load of laundry while we waited. 10 minutes later lunch was ready!
1. Pour 2 1/2 cups of water in the cooker and add the box of noodles.
2. Set the timer for 4 minutes. I didn’t adjust the pressure so it cooked at the default setting of 70 kPa. It will take a few minutes to pressurize then once the timer goes off manually release the pressure.
3. Drain the noodles
4. Replace the empty pot and add the butter in small chunks so it melts quickly. You can also press the low temp cooking button to speed the process along (or omit the butter altogether which I frequently do.)
5. Add the milk and cheese packet and stir until combined then add the noodles back in and stir.