Three-Cheese Mac 'n' Cheese

By: Weldon Owen

Three-Cheese Mac 'n' Cheese
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["TIP Shells are an iconic pasta for this classic comfort food, but little diners might like smaller shapes like elbow macaroni or ditalini."]
cuisine icon 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, 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, Weldon Owen

serving icon 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 shredded gruyere cheese
  • 1 cup shredded white Cheddar cheese
  • 1 cup shredded Fontina cheese
  • 2 tbsp olive oil
  • 1 cup fresh or fine dried bread crumbs
  • 2 tbsp chopped fresh flat-leaf parsley
Instructions
  • In the Instant Pot®, combine the shells, water, 1½ cups (350 ml) of the cream, 4 tablespoons (60 g) of the butter, and the mustard. 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. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.
  • 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.
  • 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 (120 ml) cream, and the remaining 2 tablespoons (30 g) 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, and serve.
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