Three-Cheese Mac 'n' Cheese

This is definitely an adult mac ’n’ cheese. The aromatic blend of cheeses creates a tangy, gooey, creamy meal. For a milder flavor, use all Cheddar cheese and leave out the dry mustard. The bread crumbs come together quickly while the pasta is cooking, and lend a just-from-the-oven finish.

Cuisine

American, Modern

Course

Dinner, Lunch, Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6-8 servings, american, chopped fresh flat-leaf parsley, contributed, dinner, dry mustard, easy, fresh or fine dried bread crumbs, heavy cream, Instant Pot Culinary Team, kosher salt and freshly ground black pepper, lunch, mac and cheese recipe, mac n cheese, macaroni and cheese, macaroni and cheese recipe, main course, medium shells or any short dried pasta, modern, olive oil, pasta, pasta recipes, pressure cook, shredded fontina cheese, shredded gruyere cheese, shredded white cheddar cheese, unsalted butter, water

Servings

6-8 servings

Ingredients

1 lb medium shells or any short dried pasta
2 1/2 cups water
2 cups heavy cream
6 tbsp. unsalted butter
2 tsp. dry mustard
Kosher salt and freshly ground black pepper
1 cup Gruyere cheese, shredded
1 cup white cheddar cheese, shredded
1 cup shredded Fontina cheese
2 tbsp. olive oil
1 cup fresh or fine dried bread crumbs
2 tbsp. fresh flat-leaf parsley, chopped

Instructions

Combine the shells, water, 1½ cups of the cream, 4 tablespoons of the butter, and the mustard in the inner pot of the Instant Pot. Season with 1 teaspoon salt and ½ teaspoon pepper. Give the mixture a stir, then lock the lid in place and turn the valve to Sealing. Pressure Cook on High for 7 minutes.
While the pasta cooks, make the bread crumbs, if using. In a frying pan over medium heat, heat the oil. Add the bread crumbs and parsley, season with salt and pepper, and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat.
When the cooking program is complete, let the steam release naturally for 10 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid, add the cheeses, the remaining ½ cup of cream, and the remaining 2 tablespoons of butter, and stir to mix well. Taste and adjust the seasoning, if needed.
Divide among individual bowls, top with the herbed bread crumbs, if using, and freshly ground black pepper. Serve and enjoy!