Macaroni Recipe

Pressure Cooker Macaroni and Four Cheeses

Pressure Cooker Macaroni And Four Cheeses

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

Serve with a green salad

• 2¾ cups dry elbow macaroni, mini penne, or small shells (10 to 12 ounces)
• 2 cups low-sodium chicken or vegetable broth
• 1 cup water
• 2 pinches sea salt
• 2 tablespoons olive oil
• 1½ cups shredded cheddar cheese
• 1½ cups shredded Fontina or cubed mozzarella cheese
• 2 ounces cream cheese
• 2 ounces fresh goat cheese
• ¼ cup half-and-half
• 2 teaspoons Dijon mustard
• freshly ground black pepper
• salt
• grated parmesan cheese, for serving

Method

1. In a 5- to 7-quart pressure cooker, combine the pasta, broth, water, salt, and oil
2. Close and lock the lid in place
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 6 minutes
6. Remove the pot from the heat
7. Open the cooker with the Quick Release method
8. Be careful of the steam as you remove the lid
9. Do not drain
10. Stir in the cheeses, half-and-half, mustard, and pepper to taste until the cheeses are melted and combined
11. Replace the cover and let stand a few minutes to thicken and set up
12. Taste for salt
13. Portion the mac and cheese into shallow bowls or on dinner plates and serve with Parmesan for sprinkling and the pepper grinder on the side