White Buttermilk Mac and Cheese


  • 24 oz pasta shells, 2 boxes
  • 2 tbsp butter
  • 8 cups Water
  • 1 tbsp salt
  • 2 cups buttermilk
  • 2/3 heavy cream
  • 4 oz cream cheese
  • 8 oz shredded sharp white cheddar
  • 8 oz shredded mozzarella
  • 5 oz grated parmesan plus more for sprinkling
  • Place pasta shells in inner pot with 8 cups of water (4 cups per box), butter, and salt. Stir. Pressure cook on High for 4 minutes with a quick release. Be mindful of watching in case any foam starts escaping the release.
  • Strain pasta and return to the pot. Saute on Level 2 for 10 minutes. Add buttermilk, cream cheese, and heavy cream. Stir to combine.
  • In a separate bowl, combine all remaining cheeses. Add in one handful of cheese at a time and stir until melted. Continue until all cheese is incorporated.
  • Serve warm with an extra sprinkling of parmesan.
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