The only thing better than four-cheese macaroni is macaroni you can cook in just 3 minutes. Whenever you're craving comfort food, let your pressure cooker do all the work of making this deliciously cheesy macaroni.



  • 2 cups dry elbow macaroni

  • Nonstick cooking spray

  • 1 12 ounce evaporated milk

  • 1 cup water

  • ¼ cup finely chopped onion

  • ½ teaspoon garlic powder

  • ¼ teaspoon black pepper

  • ⅛ teaspoon cayenne pepper

  • 1 cup shredded cheddar cheese (1 cup)

  • 4 ounces Gruyère or Swiss cheese, shredded (1 cup)

  • 4 ounces smoked Gouda cheese, shredded (1 cup)

  • ¼ cup finely shredded Parmesan cheese

  • 1 tablespoon butter

  • ½ cup panko bread crumbs

  • 1 tablespoon snipped fresh Italian parsley

  • ½ teaspoon smoked paprika


  • In a 6-qt. electric or stove-top pressure cooker stir together the first 11 ingredients. Lock the lid in place. Set electric cooker on high pressure to cook 3 minutes. For stove-top pressure cooker, bring up to pressure over medium-high heat. Cook 3 minutes and remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully.

    Stir. Meanwhile, for the crispy topping, in a large skillet melt butter over medium heat. Add panko; cook and stir 2 minutes or until golden brown. Remove from heat; stir in parsley and smoked paprika. Sprinkle topping over macaroni.

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Nutrition Facts

737 calories, 38 g fat (22 g saturated fat, 2 g polyunsaturated fat, 11 g monounsaturated fat), 127 mg cholesterol, 846 mg sodium, 59 g carbohydrates, 2 g fiber, 12 g sugar, 38 g protein.