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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

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 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)

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:

Pressure Cooker Creamy Mexican Macaroni and Cheese

5 from 2 votes

Pressure Cooker Creamy Mexican Macaroni and Cheese

Prep Time

5 mins

Cook Time

3 mins

Pressure Release

5 mins

Total Time

8 mins

A Mexican, creamy spin on Macaroni and Cheese.

Course: Main Course

Cuisine: Mexican American

Keyword: Creamy Macaroni and Cheese

Servings: 8 servings

Calories: 602 kcal

Author: This Old Gal

Ingredients

Macaroni and Cheese

1 pound Cavatappi Pasta or other pasta
2 Tablespoons Butter
2 teaspoons 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

US Customary - Metric

Instructions

Add pasta, butter, mustard, hot pepper sauce, heavy cream,* salt and water to Pressure Cooker cooking pot.
Lock on lid and close Pressure Valve. Cook at High Pressure for 2 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
Turn off Pressure Cooker and then select Saute or Browning and mix in the cheese in three parts, mixing well before adding more. When desired thickness is achieved, turn off Pressure Cooker.
Top with Crispy Bacon Topping, if desired.

Recipe Notes

Any pasta shells will work. Rule of thumb is to cook pasta for 1/2 the lesser cook time stated on package and then subtract 2 minutes with a 5 minute Natural Pressure Release.

*If using anything other than heavy cream, add it in AFTER pressure release, as opposed to adding it in with the dry pasta and change cook time to 3 minutes.

Nutrition Facts

Pressure Cooker Creamy Mexican Macaroni and Cheese

Amount Per Serving (0 g)

Calories 602 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 24g 120%

Cholesterol 97mg 32%

Sodium 1190mg 50%

Potassium 184mg 5%

Total Carbohydrates 45g 15%

Dietary Fiber 1g 4%