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!
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. Choose Heavy Cream or Evaporated Milk. Both work well.
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 milk and the cheese into your Pressure Cooker cooking pot.
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.
Turn off your Pressure Cooker and push the Sauté or Browning button and then add in the evaporated milk and mix to combine. I like to buy blocks of Cheddar Cheese and grate them myself, for a fresher taste. Add the cheddar cheese first and completely allow to melt.
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?
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Alton Brown Salt Box
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- Microplane Artisan Ribbon Grater
- De Cecco Cavatappi Pasta
Here is the handy printable recipe:
- 1 pound dried Pasta, I love Cavatappi
- 2 Tablespoons Butter
- 2 teaspoons ground Yellow Mustard
- 1 Tablespoon Hot Pepper Sauce
- 2 teaspoons Kosher Salt or 1 teaspoon Sea Salt
- 4 cups water
- 12 oz Heavy Cream or Evaporated Milk (one can)
- 1 cup Mild or Sharp Cheddar Cheese, shredded
- 1½ cups Oaxaca Cheese, shredded (Monterey Jack or Gruyère work well too)
- 2 Tablespoons Cream Cheese (optional)
- Add pasta, butter, mustard, hot pepper sauce, salt and water to Pressure Cooker cooking pot.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 3 minutes.
- When Beep is heard, allow a 5 minute Natural Pressure Release amd then carefully do a Quick Release.
- Open lid and stir in the heavy cream or evaporated milk.
- 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.