White Buttermilk Mac and Cheese

The secret is out: the key to addictive macaroni and cheese is buttermilk. Slightly tangy and incredibly rich, this white buttermilk mac 'n cheese is guaranteed to be requested time and time again. Make sure to buy sharp white cheddar for the best flavor.

Cuisine

American

Course

Side Dish

Difficulty

Easy

Duration

25 Minutes

Cooking Technique

Pressure Cook, Saute

Keywords

2 boxes, 25 minutes, 8-10 servings, american, butter, buttermilk, cook 20 min, cream cheese, easy, heavy cream, Instant Pot Culinary Team, mac and cheese, pasta shells, plus more for sprinkling, prep 5 min, pressure cook, salt, saute, shredded mozzarella, shredded sharp white cheddar, side dish, water, white butter milk

Prep Time

5 min

Cook Time

20 min

Servings

8-10 Servings

Ingredients

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

Instructions

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.