Get ready to transform your ordinary mac and cheese into a fiesta of flavors that will transport your taste buds straight to Mexico! This isn't just another pasta recipe - it's a creamy, spicy, lightning-fast meal that combines the comfort of classic mac and cheese with the bold, vibrant spirit of Mexican cuisine. In just 25 minutes, you'll create a dish so irresistible, your family will be begging for seconds before the first bite is even finished!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 tsp chili powder
- Salt to taste
- 1/2 cup diced tomatoes
Instructions
- Prepare all ingredients by measuring them out precisely: shred the cheddar cheese, dice the tomatoes, and gather all spices.
- Pour the chicken broth into the pressure cooker and add the elbow macaroni, ensuring the pasta is fully submerged in the liquid.
- Close the pressure cooker lid securely and set to high pressure, cooking for exactly 4 minutes to achieve perfectly al dente pasta.
- Once cooking cycle completes, perform a quick release of pressure to prevent overcooking the pasta.
- Open the lid and stir the pasta, allowing excess liquid to be absorbed for 1-2 minutes.
- Add heavy cream, shredded cheddar cheese, chili powder, and salt directly into the pressure cooker, stirring continuously to create a smooth, creamy sauce.
- Mix thoroughly until cheese is completely melted and sauce becomes uniform and glossy.
- Fold in diced tomatoes, allowing their fresh flavor to integrate with the creamy cheese mixture.
- Let the macaroni and cheese rest for 2-3 minutes to allow sauce to thicken slightly.
- Serve hot, garnishing with additional fresh diced tomatoes or chopped cilantro if desired.
Tips
- Cheese Selection: Use freshly shredded cheddar for the smoothest, most melty sauce. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- Liquid Precision: Ensure the macaroni is just covered by the chicken broth to achieve the perfect pasta texture and prevent a watery sauce.
- Quick Pressure Release: Perform an immediate quick release to stop the cooking process and prevent mushy pasta.
- Stirring Technique: When adding cheese and cream, stir continuously in a figure-eight motion to create a uniform, glossy sauce.
- Garnish Creativity: While diced tomatoes and cilantro are suggested, feel free to top with jalapeños, crispy bacon bits, or a sprinkle of extra chili powder for added kick.
- Make-Ahead Tip: This dish is best served immediately, but you can keep it warm in the pressure cooker on the "keep warm" setting for up to 30 minutes.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 22g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
