Macaroni and Cheese

Cuisinart original

If your kids live on boxed macaroni and cheese, you can duplicate here with this
simple recipe. We will be surprised if they can notice a difference!


Makes 11 cups


1     pound dry macaroni (or another similar,
       small-cut pasta)
4    cups water
1    teaspoon kosher salt
2    cups whole milk
8    ounces cream cheese, room
1    teaspoon dry mustard
1    pound shredded cheese, a mixture of
       your favorite, good melting cheeses,
      such as Cheddar, Monterey Jack,
      Colby, Gouda, etc.

Nutritional information

Nutritional information per serving (1 cup):
Calories 410 (49% from fat) • carb. 34g • pro. 17g fat 22g • sat. fat 13g • chol. 69mg • sod. 567mg calc. 373mg • fiber 1g


1. Put the pasta, water, and salt into the cooking
pot of the Cuisinart® Multicooker.
2. Secure the lid and select Custom. Set the
pressure to High, the time for 4 minutes, and
press Start.
3. Once the tone sounds, press the Steam
Release button to quickly release pressure.
4. When the pressure is completely released,
carefully open the lid and first stir in half of
the cream cheese and half of the milk. Select
Sauté/Brown, set the temperature to Low and
stir well. Once those are incorporated, stir in
the remaining cream cheese and milk, dry
mustard and finish with the shredded cheese.
5. Taste and adjust seasoning as desired.