Serves 1
  • Ingredients:
  • • 1 pound elbow macaroni
  • • 4 1/2 cups water
  • • 1 teaspoon salt
  • • 2 tablespoons unsalted butter
  • • 1 (12-ounce) can evaporated milk
  • • 12 ounces grated cheddar cheese
  • • Freshly ground pepper


  1. Combine macaroni, water salt and butter in the pot of your Kalorik pressure cooker. Lock the lid into place and set the pressure cooker to high for 4 minutes.
  2. Once the cooking time completes, allow the pressure cooker to cool for one minute, then carefully release the pressure.
  3. Remove the lid and stir the macaroni. Add the evaporated milk. Allow the pasta to stand for one minute. Turn on the “Browning” setting and add the cheese in large handfuls, stirring after each addition. Turn off the pressure cooker, add pepper to taste and serve.
  • Recipe by
    Chef Jamie Gwen

  • Kalorik Black and Stainless Steel
    Perfect Sear Pressure Cooker