Macaroni and Cheese with Gouda and Caramelized Onions

By: The Ultimate Instant Pot Cookbook by Coco Morante

Macaroni and Cheese with Gouda and Caramelized Onions
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Note: If you like a crisp topping, transfer the macaroni and cheese to a 3-quart broiler-safe baking dish, sprinkle evenly with 1 cup panko bread crumbs, then broil for a few minutes, until the bread crumbs are golden brown, before serving."]
cuisine icon Keywords
30-60 min, 8 servings, avocado oil or other neutral oil with high smoke point, bay leaf, black peppercorns, bony chicken parts, celery stalks, chicken broth, contributed, cook 30 min, dijon mustard, easy, elbow macaroni, freshly ground black pepper, garlic cloves, grated parmesan cheese, half and half, instant pot mac and cheese, instant pot mac and cheese recipe, instant pot macaroni and chess recipes, instant pot recipe, italian, kosher salt, mac n cheese, mac n cheese recipe, macaroni and cheese, macaroni and cheese recipe, main course, medium carrots, medium yellow onion, prep 5 min, pressure cook, pressure cooker recipes, sauté, The Ultimate Instant Pot Cookbook by Coco Morante, tightly packed shredded gouda cheese, unsalted butter, water, yellow onion

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
8 servings
Ingredients
  • 3 tbsp unsalted butter
  • 1 yellow onion
  • 1 lb elbow macaroni
  • 4 cups chicken broth
  • 3 cups tightly packed shredded Gouda cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup half and half
  • 2 tsp Dijon mustard
  • 1/2 tsp freshly ground black pepper
  • 1 tsp avocado oil or other neutral oil with high smoke point
  • 2 1/2 lbs bony chicken parts
  • 3 celery stalks
  • 2 medium carrots
  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp black peppercorns
  • 1 bay leaf
  • 8 cups Water
Instructions
  • Select the high Sauté setting on the Instant Pot and melt the butter. Add the onion and sauté for about 10 minutes, until the onion begins to brown. Add the macaroni and broth. Stir to combine, using a wooden spoon to nudge loose any browned bits from the bottom of the pot.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and stir in the Gouda, Parmesan, half-and-half, mustard, and pepper. Let stand for 5 minutes, until thickened, then stir again.
  • Spoon the macaroni and cheese into bowls and serve hot.
  • Select the Sauté setting on the Instant Pot and heat the avocado oil. Using tongs, place the chicken pieces in a single layer in the pot and cook, flipping once, for about 5 minutes on each side, until browned. Don’t worry if some skin sticks to the pot. Add the celery, carrots, onion, garlic, salt, peppercorns, and bay leaf to the pot and then the water, pouring slowly to prevent splashing. Make sure the pot is no more than two-thirds full.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 50 minutes at high pressure.
  • When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. If you like, you can also leave the pot on the Keep Warm setting for up to 10 hours.
  • Place a wire-mesh strainer over a large heatproof bowl or pitcher.
  • Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables—they will have given up their flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon; if you like, reserve the fat for another use. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
  • The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months
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