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Recipe Category: Cheese
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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
- In a 5- to 7-quart pressure cooker, combine the pasta, broth, water, salt, and oil
- Close and lock the lid in place
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Do not drain
- Stir in the cheeses, half-and-half, mustard, and pepper to taste until the cheeses are melted and combined
- Replace the cover and let stand a few minutes to thicken and set up
- Taste for salt
- 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
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