The recipe title is no exaggeration; this creamy macaroni is kicked up with chili powder, pepper jack cheese, hot sauce, and a dash of dry mustard. If you're serving heat sensitive guests, keep the hot sauce out of the recipe and have a bottle on the side while serving. Macaroni and cheese is so easy to cook in the pressure cooker that you won't want to make the boxed stuff again! This creamy recipe is a delicious basic pressure cooker mac and cheese with bacon. Feel free to use it as a starting point for a customized mac and cheese using different cheeses and add-ins. Guy Fieri visits Sweetie Pie’s in St. Louis to try out the diner’s famous macaroni and cheese. Owner Robbie Montgomery, who opened Sweetie Pie’s in 1997, shares her mac and cheese recipe.
- 1 ½ cups water
- 1 cup milk
- 8 ounces elbow macaroni
- 4 ounces American cheese, shredded (1 cup)
- ½ teaspoon Dijon mustard
- Small pinch cayenne pepper
- 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
- ⅓ cup panko bread crumbs
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 2 tablespoons grated Parmesan cheese
- Bring water and milk to boil in medium saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes. Add American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.
- Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-inch nonstick skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 3 to 4 minutes. Off heat, sprinkle Parmesan over panko mixture and stir to combine. Transfer panko mixture to small bowl.
- Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Transfer to warm serving dish and sprinkle panko mixture over top. Serve immediately.