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Make the best Pressure Cooker Mac and Cheese with a Mexican twist. This dish will win the entire family over with the cheesy flavor.
This post is sponsored by Old El Paso Cheese; however, all thoughts and opinions are my own.
I may have a household of picky eaters but there is one thing that we can all agree on, we really love cheese. It makes every single meal even better. Wouldn’t you agree?
It really does not matter what I make, if I add cheese to it, suddenly it’s the best meal ever.
I’m excited to say that it’s getting even better though because Old El Paso is pairing their wonderful Mexican Food Products with their own line of Old El Paso Shredded Cheese.
That means that now you can add even more flavor to your dinner with options like Mexican Taco Blend, Monterrey Jack, 3-Pepper Blend, Shredded Cheddar, and Mexican 4-Cheese too. Are the dinner ideas flowing?
Making Pressure Cooker Macaroni and Cheese:
We decided to make a favorite in our house but this time I whipped this up in my Ninja Foodi using the Pressure Cooker function, it works the same way for the Instant Pot too.
Either way, this turns out to be a great Instant Pot Recipe or Ninja Foodi Recipe!
The key being you will want to use a pressure cooker for this particular recipe. The thing to note though is that you are going to add the dairy products like cheese after the pasta is cooked.
Things to remember, be sure to either season the beef with Old El Paso Taco Seasoning or use onion powder and garlic salt if you prefer a less spicy version.
What happens if you pressure cook cheese?
It’s best to wait until after the dish is fully pressure cooked before you add in any dairy products. This is because all the pressure can cause the dairy products to separate.
When you make Pressure Cooker Mexican Mac and Cheese, we are going to add in the dairy products including the cheese after the pasta is cooked.
The pressure cooker is going to help cook the pasta, but the other products will be stirred in right after the pasta is done cooking.
What cheese should you use for Mexican Mac and Cheese?
This recipe will use 4 cups of cheese and it’s best to mix it up a bit to give it a burst of flavor. We will use 2 different types for this recipe from Old El Paso, Mexican 4-Cheese and Cheddar Cheese.
Mexican 4-Cheese gives a great blend of the Finely Shredded Cheddar and Monterey Jack with taco seasoning which will really bring this recipe to a new level!
Now, if you want a good kick in this, add in a packet of Old El Paso Taco Seasoning, per the instructions on the package to your meat. If you are like my family, we like it mild, so I didn’t add any extra seasoning.
A little salt and pepper with this and cilantro on top made it perfect for my family but remember it’s mild.
The next one we will use is Finely Shredded Cheddar Cheddar, my personal favorite, this one is perfect for melting. It’s very creamy and gives a rich flavor and texture to this Pressure Cooker Mexican Mac and Cheese.
It’s also a great one that kids will really love on a variety of recipes too.
Are you America’s Cheesiest Family?
In celebration of the new Old El Paso Shredded Cheeses, you can win big with Old El Paso by showing them that you are America’s Cheesiest Family!
What’s the grand prize?
How about a trip to Yellowstone National Park! That’s been on our list for a while, wouldn’t that be amazing to win?
How do you enter?
- Take a Picture of your “Cheesy” family!
- Fill out this information and upload the photo.
- Then, hit submit on the form and you are entered!
Find out more and be sure to enter America’s Cheesiest Family!
Contest Disclaimer: No purchase necessary. Ends 11:59 p.m. CT 5/5/20 25+. Details and Rules: cheesiestfamily.com.
Now let’s eat this Mexican Mac and Cheese, making it in the Pressure Cooker. I have a feeling your family is going to really enjoy this one!
- 1 Lb Ground Beef
- 16oz Box of Rotini Pasta or Gluten-Free Pasta
- 4 Cups Beef Broth or Water Water
- 14.5oz Can of Diced Tomatoes, Drained
- 1 Can Diced Chilies
- 2 Cups Old El Paso Cheddar Shredded Cheese
- 2 Cups Old El Paso Mexican 4-Cheese Shredded Cheese
- 2 Tbsp Butter
- 1/2 Cup Milk
- 1/2 Cup Sour Cream
- Toppings - Cilantro, Tomatoes, Sour Cream, Avocado, Salsa
- Old El Paso Taco Seasoning (Optional - See Note)
- Onion Powder (Optional - See Note)
- Garlic Salt (Optional - See Note)
- Salt/Pepper to Taste
- Start by putting the pressure cooker on the saute function and brown the ground beef. (Instant Pot or Ninja Foodi)
- If you are using taco seasoning, add it in at this point following the package instructions. (NOTE - If you do not use seasoning, add in 1/2 tsp onion powder and 1/2 tsp garlic salt into the meat for flavoring.) It works best to use lean ground beef, so you do not have to drain it, but if you need to, drain the meat and return to the pot.
- Hit off on the Ninja Foodi or cancel on the Instant Pot to turn it off.
- Once the meat is done cooking, add in the pasta, water, tomatoes, and chilies. Make sure the pasta is fully under the water as much as possible.
- Secure the pressure cooker lid and set the nozzle to 'seal'.
- Cook on manual high pressure for 6 minutes.
- Quick-release the pressure, immediately after the 6 minutes, move the nozzle to vent and release the steam.
- Open the lid and stir in the cheese, 1 cup at a time. Add a cup, stir and then add another. (Be sure to do 1 cup at a time and stir in between)
- Stir in the butter, milk, and sour cream until all is mixed well.
- Serve in a dish topped with toppings of your choice.
It's best to either use taco seasoning to give it more spice if that's what you prefer or if not, add in 1/2 tsp onion powder and 1/2 tsp garlic salt into the meat when you are cooking it to add flavor.
Lean beef is the best option so that you do not have to drain it. The beef broth will give it more flavor as well as opposed to water.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 624Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 118mgSodium: 628mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 34g