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Macaroni and Cheese Recipe

Macaroni and Cheese Recipe

While I have been making homemade macaroni and cheese for most of my life, and I have posted multiple macaroni and cheese recipes previously, it wasn’t until I had my electric pressure cooker that I found the best macaroni and cheese recipe ever.

To me macaroni and cheese is the ultimate comfort food, right up there with mashed potatoes. It reminds me of my childhood plus it incorporates the carby goodness of pasta with cheese. I love cheese.

Most of my life I made what I consider a traditional homemade macaroni and cheese using a white sauce based cheese sauce to pour over my cooked noodles. This new macaroni and cheese recipe doesn’t have the white sauce. It uses evaporated milk, sometimes called canned milk, thickened with corn starch.

The recipe itself calls for cheddar cheese, parmesan, and cream cheese. For the love of cheese! I sometimes reduce the amount of cheddar and add smoked cheddar, smoked Gouda, or even smoked Swiss. Of course Swiss is a bit stringier, so be careful not to add too much of a good thing.

I am touting this as the Best Macaroni and Cheese Recipe not just because I love it so much, but also because my family loves it. The Hubs tells me that it is the epitome of what macaroni and cheese is. All of my daughters love it, including Daughter Number Four, who while she has always loved the mac and cheese out the box, has never been a fan of homemade macaroni and cheese.

Additionally, my brother who is a fabulous cook recently told me that he has started using a recipe for mac and cheese that uses evaporated milk and cornstarch instead of a white sauce. We can’t both be wrong. Seriously.

If you do not own an electric pressure cooker this can be made the more old-fashioned way as well. However, I do not know why anyone would not want to own an electric pressure cooker. Mine has changed the course of my world. It makes everything so much easier and faster and not just delicious macaroni and cheese. From dried beans to flan and so much more it has changed how I cook.

Share with me if you have an electric pressure cooker and what you love about it. I’m curious to find out if you have a favorite electric pressure cooker recipe, or a recipe that you used to make the long way but now make in your pressure cooker.

Macaroni and Cheese

  • 3 cups water
  • 3 cups dry large elbow macaroni
  • 1 14.5–oz can evaporated milk
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 4 cups sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp butter
  • 2 oz cream cheese (room temperature)
  1. Spray the inside of your pressure cook pot with nonstick cooking spray.
  2. Place the water and macaroni in a pressure cooker. Lock the lid into place and pressure cook on manual high for 5 minutes. Turn off the heat and wait 5 minutes before Quick Releasing the pressure.
  3. While the macaroni is cooking, combine the evaporated milk, cornstarch, salt, pepper, onion powder, and mustard in a small bowl.
  4. Remove the lid cautiously and gently stir the macaroni to separate it.
  5. Add the evaporated milk mixture, cheeses and butter to the cooked macaroni. Set the pressure cooker to the warm setting and lightly stir until the sauce thickens and the cheese

Note: Remove immediately from pot to prevent sticking or burning.


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Mac and Cheese with Roasted Vegetables

My heartfelt apologies for being gone for so long, and being so hit and miss. These last few months, after my dad’s stroke, have been so hard. He has been such an integral part of my life and although he isn’t gone, he isn’t here.

I have stepped back from cooking some, choosing to spend more time with my dad in the care facility. I am only cooking about one new thing per week. My most recent choice was something that I found on Pinterest on re-worked just a bit, Roasted Vegetable Mac and Cheese.

It was so incredibly good that it will make its way into my regular rotation of recipes. Here is the link to the original recipe.

I made a few changes and this is what I ended up with.


This really is an amazing dish. It works great as a meatless main dish or a spectacular side.

I look forward to sharing more recipes and bits, pieces, and scraps of my world with you. Until then, you ‘ort’ to try this.

Mac and Cheese with Roasted Vegetables

  • ½ cup broccoli florets (finely chopped)
  • ½ cup cauliflower (finely chopped)
  • ½ red pepper (diced)
  • 10 stalks asparagus (peeled and finely chopped)
  • 3 carrots (thinly sliced)
  • 1 package pasta (cooked al dente)
  • 1/4 cup olive oil
  • 1 clove minced garlic
  • 3 T. all-purpose flour
  • 1 1/2 cups skim milk
  • 2 cups shredded reduced fat sharp cheddar cheese
  • 2 T. panko breadcrumbs
  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
  2. Place vegetables on baking sheet and bake for 20 minutes. Remove from oven and set aside.
  3. Heat oil in a medium saucepan over medium heat. When the oil is hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until melted.
  4. In a casserole dish sprayed with nonstick cooking spray add macaroni and vegetables, stir in cheese sauce. Sprinkle with panko. Bake for 15 minutes, until breadcrumbs are brown.

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Posted by on June 3, 2013 in Side Dish Recipe


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