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Instant Pot Stovetop-Style Mac n Cheese<\/p>\nInstant Pot Stovetop-Style Mac n Cheese<\/p>\n
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3 T. unsalted butter<\/p>\n
1 medium onion, finely chopped (optional)<\/p>\n
1 pound short pasta, such as shells or elbows<\/p>\n
4 cups chicken or vegetable broth<\/p>\n
2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend<\/p>\n
11\u00e2\u0081\u201e4 tightly packed cups shredded Gruye\u00cc\u20acre, sharp Cheddar, or Gouda<\/p>\n
1\u00e2\u0081\u201e4 cup grated parmesan cheese 1\u00e2\u0081\u201e2 cup whole milk<\/p>\n
2 tsp. Dijon mustard (optional)<\/p>\n
1\u00e2\u0081\u201e2 tsp. freshly ground black pepper, plus more as needed<\/p>\n
Fine sea salt<\/p>\n
Pinch of paprika (optional)<\/p>\n
Add the butter, onion (if using), pasta, and broth to the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 6 minutes. Release the pressure manually (be careful\u00e2\u20ac\u201dit will sputter; cover the valve with a cloth to catch some of the mess).\u00c2\u00a0 Open the lid and stir in all the cheese, the milk, mustard (if using), and 1\u00e2\u0081\u201e2 tsp. pepper. Add salt to taste.\u00c2\u00a0 Let the pasta stand in the cooker on the Keep Warm setting for 5 minutes to thicken slightly. Serve warm, with a sprinkle of extra pepper and the paprika, if desired.<\/p>\n
Cook\u00e2\u20ac\u2122s Note:\u00c2\u00a0 Bubbly Cheese-Topped Mac: If you like your mac \u00e2\u20ac\u2122n\u00e2\u20ac\u2122 cheese full-on in the cheese department, transfer the finished dish to a buttered 2-quart casserole, preheat the broiler and cover the casserole with 4 thin slices sharp Cheddar, mozzarella, or a mix of the two. Place on the lower rack and broil until the cheese is bubbly and golden.<\/p>\n
Craving a Golden Cracker: If you\u00e2\u20ac\u2122re in the crispy bread- crumb topping camp regarding your mac \u00e2\u20ac\u2122n\u00e2\u20ac\u2122 cheese, this make-ahead is for you. Preheat the broiler. Combine 1 cup panko bread crumbs with 2 T. melted butter in a small bowl. Spread out on a sheet pan and broil until golden brown, 1 to 2 minutes. Let the crumbs cool completely, then use or store in an airtight container for up to 5 weeks. This topping is great sprinkled over mac \u00e2\u20ac\u2122n\u00e2\u20ac\u2122 cheese but also on creamy beans or atop perfect soft-boiled eggs.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Stovetop-Style Mac n Cheese 3 T. unsalted butter 1 medium onion, finely chopped (optional) 1 pound short pasta, such as shells or elbows 4 cups chicken or vegetable broth 2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend 11\u00e2\u0081\u201e4 tightly packed cups shredded Gruye\u00cc\u20acre, sharp Cheddar, or Gouda 1\u00e2\u0081\u201e4 cup grated parmesan cheese 1\u00e2\u0081\u201e2 cup whole milk 2 tsp. Dijon mustard (optional) 1\u00e2\u0081\u201e2 tsp. freshly ground black pepper, plus more as needed Fine sea salt Pinch of paprika…<\/p>\n