Instant Pot Mac And Cheese
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound (450g) uncooked pasta
- 2 cloves garlic (minced)
- 1 small yellow onion (diced)
- 1 tablespoon Dijon mustard
- 2 tablespoon butter
- ΒΌ teaspoon ground nutmeg
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 4 cups (1 litre) vegetable stock
- 1 cup (250 ml) heavy whipping cream
- 1 cup mozzarella cheese (grated)
- 1 cup sharp cheddar cheese (grated)
- ΒΌ cup parmesan cheese (grated)
- 2 tablespoons parsley (chopped)
Method
- In the pot, add the pasta, garlic, onion, mustard, butter, nutmeg, salt, and pepper, and vegetable stock.
- Close the lid, seal valve and cook on high pressure for 5 minutes. When the cooking is finished, do a quick release.
- Open the lid, add the whipping cream, followed by the cheeses and the parsley. Mix everything together until you get a creamy cheesy sauce. Serve.