Make the best Pressure Cooker Mac and Cheese with a Mexican twist. This dish will win the entire family over with its cheesy flavor.
We may have picky eaters in my house, but there’s one thing we all agree on: cheese makes every meal better. This Mexican-style mac and cheese is creamy, comforting, and a family favorite.
This recipe works great in the Ninja Foodi and the Instant Pot.
Cheese turns an ordinary dinner into something everyone loves. This pressure-cooker version is fast, easy, and full of flavor.
Making Pressure Cooker Macaroni and Cheese:
I made this favorite using the Pressure Cooker function on the Ninja Foodi, but it works the same way in an Instant Pot. The pressure cooker quickly cooks the pasta, and the dairy is stirred in afterward to keep the sauce smooth.
Important: add cheese, sour cream, milk, and butter after pressure cooking. Dairy can separate under pressure, so stir these in once the pasta is cooked.
What happens if you pressure cook cheese?
Pressure and high heat can cause dairy to separate and become grainy. To keep the sauce creamy, cook the pasta under pressure, then add the dairy ingredients and cheese once you open the cooker.
What cheese should you use for Mexican Mac and Cheese?
This recipe uses 4 cups of cheese total and benefits from a blend. I like combining Mexican 4-Cheese with shredded cheddar for meltability and flavor, but you can use any cheeses you prefer.
A sprinkle of salt and pepper and some fresh cilantro on top finished it perfectly for my family; the dish is mild but flavorful. Finely shredded cheddar is ideal because it melts smoothly and gives great texture.
I think your family will love this one!
This is a great Ninja Foodi and Instant Pot macaroni and cheese recipe.
Pressure Cooker Mac and Cheese
Ingredients
- 1 Lb Ground beef
- 16 oz Box of rotini pasta or gluten-free pasta
- 4 Cups Beef broth or water
- 14.5 oz Can diced tomatoes drained
- 1 Can diced chilies
- 2 Cups Shredded cheddar cheese
- 2 Cups Mexican shredded cheese blend
- 2 Tbsp Butter
- 1/2 Cup Milk
- 1/2 Cup Sour cream
- Toppings – cilantro tomatoes, sour cream, avocado, salsa
- Taco seasoning optional – see note
- Onion powder optional – see note
- Garlic salt optional – see note
- Salt and pepper to taste
Instructions
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Start by using the sauté function on your pressure cooker and brown the ground beef (Instant Pot or Ninja Foodi).
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If using taco seasoning, add it while the beef cooks, following package directions. If not using seasoning, add 1/2 tsp onion powder and 1/2 tsp garlic salt to the meat. Use lean ground beef to avoid draining; if needed, drain and return the meat to the pot.
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Turn the sauté function off (cancel on Instant Pot or hit off on Ninja Foodi).
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Add the pasta, broth or water, drained diced tomatoes, and diced chilies. Press the pasta down so it’s mostly submerged in the liquid.
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Secure the pressure cooker lid and set the vent to ‘seal’.
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Cook on manual high pressure for 6 minutes.
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Quick-release the pressure immediately after the 6 minutes by moving the nozzle to vent and releasing the steam.
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Open the lid and stir in the cheese one cup at a time, stirring thoroughly between additions to ensure a smooth sauce.
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Stir in the butter, milk, and sour cream until evenly combined and creamy.
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Serve topped with cilantro and any other desired toppings such as tomatoes, avocado, sour cream, or salsa.
Notes
Lean ground beef is recommended to minimize draining. Using beef broth instead of water adds more flavor.
Nutrition
Calories: 624 kcal |
Carbohydrates: 39 g |
Protein: 34 g |
Fat: 37 g
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