IP One-pot Macaroni and cheese (not baked)

Comparison recipes using one pot and not baked mac and cheese:

Centrecutcook (includes video)

- evaporated milk, cheddar and cream cheese, other cheese optional, butter

- no roux

- 4 minutes and quick release. If package cooking time is less than 6 minutes, then pressure cook only 3 minutes.

- Add bacon or sausages etc.

Damn Delicious

- Double cream, cheddar and parmesan

- no roux

- 6 minutes and quick release

- Add veg.

Amy and Jack (includes video, tried below)

- Evaporated milk, egg, butter, cheddar

- 4 mins and gradual release (intermediate between quick and not natural release). 

- To derive cooking time: take package time/2 - 1 on high pressure with gradual release.

- no roux but uses keep warm to cook the egg and melt cheeses

I decided to mainly A+J which is the most complicated recipe but also looks the most delicious, but adding ideas from the rest!

Ingredients

454g macaroni or similar pasta

1 l (4 C) water

4 tbsp butter

397g sharp cheddar, grated (not package)

170g cream cheese

Salt and black pepper to taste

2 large eggs, beaten

1 tsp mustard powder

1 tsp hot sauce

1 tsp onion or garlic powder

355ml evaporated milk (I substituted with double cream and milk)

4 tbsp butter

Optionals: 1 cup frozen veg and 1 cup cooked bacon

Method

1. Pour macaroni and water into the pot. Add salt to the water.

2. Seal and cook for 4 minutes (or follow formula above based on package) on high pressure.

3. In the mean time, mix the cream, milk, mustard and onion or garlic powders, and 1 tsp hot sauce if using.

3. Unseal and gradual release. Turn on the keep warm. There should be no more than ¾ water left, drain any excuess.

4. Add the butter and mix well.

5. Pour in the egg mixture and mix well. If adding frozen veg or cooked sausages and bacon, add it now.

6. Add in the cheeses, ⅓ at a time and stir until fully melted. 

7. Check for seasoning and top up if necessary. Serve immediately.