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Pressure Cooker Pizza Mac and Cheese

Mac and cheese in a white bowl with pizza toppings
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Pizza and Mac and Cheese come together in this creamy, healthy, whole grain bowl of goodness.  It’s meant to be and a total match made in heaven!

Ingredients

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For the Mac and Cheese

  • 1 tablespoon butter
  • 1 cup turkey pepperoni, quartered (regular pepperoni is fine, it will just be more greasy)
  • 1 cup diced red bell peppers
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1/4–1/2 teaspoon red pepper flakes
  • 1 pound of uncooked whole grain elbow pasta (I like Tinkyada Brown Rice Pasta)
  • 2 1/2 cups water
  • 3 cups milk, divided (skim, 1%, or 2% all work great)
  • 2 teaspoons kosher salt
  • 2 tablespoons cornstarch
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 cup shredded quesadilla cheese (like Cacique queso quesadilla cheese or Supremo queso Chihuahua quesadilla cheese)
  • 1/2 cup Parmesan cheese

For the Tomato Sauce (can substitute with your favorite jarred marinara or pizza sauce)

  • 3 cups cherry tomatoes
  • 1 tablespoon butter
  • salt and pepper to taste

Toppings (optional): sliced black olives, diced pineapple, crispy bacon, extra red pepper flakes, shredded parmesan cheese, etc.

Instructions

  1. Preheat the pressure cooker by selecting sauté .  Add the butter.  When butter is melted and slightly bubbling, add chopped pepperoni sauté 6-7 minutes or until pepperoni starts to brown and crisp.  Transfer to a paper towel lined plate, leaving oil in the pot.  If using regular pepperoni vs turkey pepperoni, there may be quite a bit of oil left in the pot.  You will only need 1-2 tablespoons for the next step.
  2. Add bell peppers and onions; saute 5-7 minutes or until tender.  Add garlic, oregano, and red pepper flakes and stir for 1 minute.
  3. Add pasta, water, only 2 cups of the milk, 1 tablespoon kosher salt, and 2 tablespoons cornstarch.  Stir well to incorporate cornstarch.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for half of the pasta package cooking time minus 2 minutes. (Example: If cook time is 16 minutes, cook for 6 minutes.  If it says 12-13 minutes, cook for 4 minutes).
  5. While the pasta is cooking, place a skillet on your stovetop and turn to medium high heat.  Add cherry tomatoes to the pan and let them get a light char on 1-2 sides.  Add butter and lightly smash tomatoes (be careful! When the tomatoes burst, that juice is HOT).  Season with a pinch of kosher salt and pepper.  Turn heat down to medium or medium low and allow sauce to simmer until nice and thick, about 2-3 minutes.  Take off the heat, cover, and set aside.
  6. When pressure cooking is complete, use a quick release.  If liquid sprays from valve, close valve, wait 30-60 second, and try again.  If pasta isn’t done, use sauté  function to cook with the lid off for 2-3 minutes.
  7. Select saute function and add 1/2 cup milk (adding another 1/2 cup if too dry), cheddar, quesadilla cheese, and parmesan cheese; stir until melted and creamy.
  8. Serve immediately topped with a scoop of Tomato Sauce (or favorite marinara sauce, warmed), crispy pepperoni, and any other of your favorite pizza toppings like pineapple, sliced olives, bacon, extra parmesan cheese, etc.

Find it online: https://instafreshmeals.com/pressure-cooker-pizza-mac-and-cheese/