Three-Cheese Mac 'n' Cheese


  • 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
  • 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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