credits
Recipe adapted from The Salty Marshmallow.
ingredients
in the pressure cooker
Amount | Ingredient |
---|---|
1 lb // 16oz // 453g | dry pasta (medium size) |
4 cups | water |
32g | no-chicken base |
2 T | butter |
1 T | hot sauce |
1 T | red pepper flakes |
1 tsp | garlic powder |
1 tsp | black pepper |
½ tsp | salt |
for stir-in
Amount | Ingredient |
---|---|
½ cup / 120g | milk |
½ cup / 116g | heavy cream |
240g | cheddar, preferably sharp |
120g | cheese 2* |
60g | parmigiana reggiano, shredded (or blended) |
2 tsp | mustard, stone ground |
1 tsp | mustard, hot honey (Inglehoffer) |
process
- add all ingredients under “in the pressure cooker” to pressure cooker
Pressure: High
Time: 5 minutes
Release: 5 minutes natural, then quick release
- add milk, heavy cream, and both mustards, mix thoroughly
- 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.
See the freezing guide for tips and information on freezer-safe food storage.
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