share

Pressure Cooker Vegan Mac & Cheese

by
IMG_3536
Jump to Recipe

We grew up eating mac and cheese at family dinners, get togethers, and even on lazy Sundays. When we went vegan, one of the first things that we had to turn vegan was of course mac & cheese, a family-favorite dish. And after creating lots of recipes in collaboration with Crockpot™, we knew that Pressure Cooker Mac & Cheese was an absolute must.

With the main ingredients simply being pasta, water, rice milk, vegan cheese, and spices, this dish is reminiscent of the boxed mac and cheese we grew up eating. Using the Crockpot™ Express Oval Pressure Cooker with a 6-quart capacity (feeds 7+ people) means this dish is perfect for serving a crowd! Plus, it’s a no-stress recipe with minimal ingredients and an easy cleanup.

Mac & cheese made in a pressure cooker?

Yes, you read that right. This mac & cheese is made in a pressure cooker! It is, quite possibly, the easiest mac and cheese you can make.

Let’s talk about our favorite features of the Crockpot™ Express Oval Pressure Cooker:

  1. Oval-Shape Pot – more space for serving directly from the pot
  2. One-Hand Easy Fit Lid – align the lid without having to twist & turn
  3. No-Spin Pot – oval-shaped pot eliminates spinning while stirring
  4. Easy Release Steam Dial – hands stay away from hot steam when releasing pressure
  5. 9 appliances in 1! sauté pan, slow cooker, stock pot, yogurt maker, food warmer, steamer, rice cooker, dessert maker, and stovetop pressure cooker

The Crockpot™ Express Oval Pressure Cooker is available at Target, Amazon, Best Buy and Meijer

Ingredients

This recipe requires very simple, accessible ingredients that you may already have in your kitchen:

  • macaroni pasta
  • unsweetened, plain rice milk
  • water
  • paprika, garlic powder, and onion powder
  • salt and pepper
  • vegan cheddar cheese shreds (or a combo of your favorites)

There are also a couple additions that are completely optional: vegan butter for extra creaminess and dijon mustard for an extra tang

How to

It couldn’t be any easier to make this dish:

  1. Steam the noodles with rice milk and water. To your Crockpot™ Pressure Cooker, add the noodles, rice milk, and water. Stir and place the lid on top. Lock it and ensure the steam release is shut. High steam for 5 minutes (the pressure cooker will pressurize first, then steam for 5 minutes). Once the 5 minutes are up, carefully quick release the steam and open the lid. Turn off the machine.
  2. Stir in the remaining ingredients. Stir in the butter, if using, allowing it to melt into the pasta. Stir in the spices, salt, pepper, and mustard, if using. Finally, stir in the cheese shreds until completely melted. Taste and add more salt and pepper, if desired.

You may also like

Pressure Cooker Gooey Funfetti Cookie

Pressure Cooker Cinnamon Rolls

Pressure Cooker Chocolate Chip Pumpkin Bread

Pressure Cooker Vegan Mac & Cheese

This mac & cheese is made in a Crockpot™ pressure cooker! It is, quite possibly, the easiest mac and cheese you can make.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 lb (16 oz; 453 g) uncooked macaroni pasta
  • 2 cups (480 mL) unsweetened, plain rice milk
  • 3 cups (720 mL) water
  • 1/4 cup (56 g) vegan butter (optional)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt plus more to taste
  • 1/8 tsp black pepper plus more to taste
  • 1 tsp dijon mustard (optional)
  • 3 cups (339 g) vegan cheddar cheese shreds (or a combo of your favorites)

Instructions
 

  • To your Crockpot™ pressure cooker, add the noodles, rice milk, and water. Stir and place the lid on top. Lock it and ensure the steam release is shut. High steam for 5 minutes (the pressure cooker will pressurize first, then steam for 5 minutes). Once the 5 minutes are up, carefully quick release the steam and open the lid. Turn off the machine.
  • Stir in the butter, if using, allowing it to melt into the pasta. Stir in the spices, salt, pepper, and mustard, if using. Finally, stir in the cheese shreds until completely melted. Taste and add more salt and pepper, if desired.
  • Serve warm topped with parsley, if desired.

Categories:

Related Posts

    • Tova Davidson
    • June 1, 2021
    Reply

    Can this be done in a regular pot? If we don’t have a pressure cooker?

Leave a Reply to Tova Davidson Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Six Vegan Sisters
Close Cookmode