Multicooker Four-Cheese Mac and Cheese


1 lb uncooked medium shells pasta
4 cups water
1 teaspoon kosher salt
½ cup whole milk
4 oz white Cheddar cheese, grated
4 oz Monterey Jack cheese, grated
2 oz Parmesan cheese, grated
2 oz cream cheese, cut into small pieces
Optional: cubed raw chicken breast, 1-inch pieces of tender vegetables such as bell peppers, broccoli, cauliflower, zucchini, summer squash, cooked shrimp or lobster


Stir pasta, water, and salt together in steel pot.

Close pot lid. Turn steam valve to “Sealing” and press “Pressure Cook” button. Use the Up and Down buttons to adjust the time to 5 minutes.  

When time is done, cover the steam valve with a towel (pasta can sometimes spew) and turn it to ‘Venting” to quick release pressure.  

Stir milk, Cheddar, Monterey Jack. Parmesan and cream cheeses into pasta until cheese is completely melted. Ladle into bowls and serve immediately.  

Optional: If you want to add chicken or vegetables to your mac and cheese, add them in to cook with the dried pasta. To add shrimp or lobster, cook separately and stir in at the very end to avoid overcooking.