Homemade Mac and Cheese
This creamy, cheesy mac and cheese made in the pressure cooker is the ultimate comfort food—quick, easy, and crowd-pleasing with every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound elbow macaroni dried
- 6 tablespoons unsalted butter plus more for baking dish
- 1.5 pounds medium cheddar cheese shredded (about 6 cups)
- 0.25 cup all-purpose flour
- 5 cups whole milk or half-and-half or a combo of both
- 1.75 teaspoons kosher salt
- 0.25 teaspoon freshly ground black pepper
- Paprika for garnish (optional)
Instructions
Instructions
- Butter your baking dish well and preheat the oven to 375°F.
- Cook the elbow macaroni in salted boiling water until just al dente.
- Drain the pasta and set aside.
- Melt butter in the same pot over medium heat. Stir in flour and cook for 1 minute while stirring constantly to make a roux.
- Slowly whisk in milk or half-and-half and stir gently until sauce thickens and bubbles (about 5–7 minutes).
- Remove from heat, stir in salt, pepper, and shredded cheddar until melted and smooth.
- Add cooked pasta and mix to coat evenly. Transfer to baking dish and sprinkle paprika over top if using.
- Bake for 25-30 minutes until bubbly and golden. Let cool a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. Reheat gently with a splash of milk for best texture.