Name: Pressure Cooker Creamy Mexican Macaroni and Cheese
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 8 servings
Ingredients: 1 pound Cavatappi Pasta (or other pasta); 2 Tablespoons Butter; 2 teaspoons Dry/Ground Mustard Seed; 1 Tablespoon Hot Pepper Sauce; 2 teaspoons Kosher Salt ( or 1 teaspoon Sea Salt); 4 cups Fresh Water; 12 oz Heavy Cream ( or Evaporated Milk); 1 cup Sharp Cheddar Cheese (shredded); 1 1/2 cups Oaxaca Cheese (shredded (Monterey Jack or Gruyère work well too)); 2 Tablespoons Cream Cheese (optional)

Pressure Cooker Creamy Mexican Macaroni and Cheese is a twist of my Pressure Cooker Macaroni and Cheese, using Mexican cheese and a bit more heat!

Pressure Cooker Creamy Mexican Macaroni and Cheese

Everybody loves Macaroni and Cheese and everybody loves Raymond, I mean, America’s Test Kitchen Mac & Cheese, so here is another incarnation, with a Mexican flair. It’s super rich and creamy.

This Pressure Cooker Creamy Mexican Macaroni and Cheese is similar to my traditional Mac & Cheese, but with a Mexican flair. Check out my Pressure Cooker Macaroni and Cheese with an optional Crispy Bacon Garlic Breadcrumb Topping.

The Mexican Cheese Blend gives this Mac & Cheese a smooth and creamy texture.

Mild or Sharp Cheddar balances out the taste.

We prefer heavy cream, but evaporated milk also works.

How cute is Cavatappi pasta? I love the curly whirly of this past and I love that the cheese gets stuck inside and when you take a bite, you get a little squirt of cheese sauce in your mouth. I can’t always find it in my area, so I order in bulk from Amazon.

So simple, just add in everything but the cheese into your Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker..

Three minutes for this size and shape pasta is perfect.

If you use a heavier/thicker pasta (rule of thumb is Pressure Cook 1/2 the lesser time it says on the box of pasta and subtract 2 minutes), you might need an extra minute.

Perfection, perfectly cooked pasta in just four minutes! So cute!

The Cavatappi are so inviting and make you feel like a kid again.

W buy blocks of Cheddar Cheese and grate the cheese as needed.

It’s a much fresher and purer taste.

Then add in the Mexican Cheese and stir until completely combined.

The pasta will continue to absorb the liquid, so don’t allow all the liquid to evaporate.

Look how creamy this is; can’t you just taste it?

You can eat the Cavatappi and Cheese as is, which is how I like it, or you can add a Crispy Bacon Garlic Breadcrumb Topping, which my husband absolutely loves.

Equipment Used

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Here is the handy printable recipe: