• Mac & Cheese

    credits

    Recipe adapted from The Salty Marshmallow.

    ingredients

    in the pressure cooker

    AmountIngredient
    1 lb // 16oz // 453gdry pasta (medium size)
    4 cupswater
    32gno-chicken base
    2 Tbutter
    1 Thot sauce
    1 Tred pepper flakes
    1 tspgarlic powder
    1 tspblack pepper
    ½ tspsalt

    for stir-in

    AmountIngredient
    ½ cup / 120gmilk
    ½ cup / 116gheavy cream
    240gcheddar, preferably sharp
    120gcheese 2*
    60gparmigiana reggiano, shredded (or blended)
    2 tspmustard, stone ground
    1 tspmustard, hot honey (Inglehoffer)
    *see notes

    process

    1. add all ingredients under “in the pressure cooker” to pressure cooker
    Pressure: High
    Time: 5 minutes
    Release: 5 minutes natural, then quick release
    1. add milk, heavy cream, and both mustards, mix thoroughly
    2. add handfuls of cheese, stirring in between until melted, until all cheese is done

    notes

    • any medium size pasta shape will work fine; my favorite is cavatappi
    • any combination of cheeses can be used, but classic mac and cheese flavor relies on a cheddar-forward profile, the sharper the better (or per preference)
    • can replace the milk and heavy cream with 1 cup of milk instead (tested)

    cheese 2

    The original recipe used mozzarella for all 120g of cheese 2, but that was a bit “meh.” This slot is a good place to experiment. The picture below used half Jarlsberg and half shredded Mexican blend. The Jarlsberg adds a really nutty flavor and amazing cheese pull. Also makes a great grilled cheese.

    Mac & Cheese

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