macaroni an cheese instant pot recipe mustard

MACARONI AN CHEESE INSTANT POT RECIPE MUSTARD MAC

Allow 10 to 15 minutes for pressure to build. Select high pressure according to manufacturers instructions set timer for 4 minutes.

MACARONI AN CHEESE INSTANT POT RECIPE MUSTARD MAC

Where many mac and cheese dishes only register as ‘cheesy,’ I love that this one has a balance of flavors going on. Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). This is a well-balanced mac and cheese – cheesier than it is creamy, but still plenty creamy enough. If you can’t find gruyere, Swiss is a great alternative.

Gruyere brings in some nuttiness that balances well with a sharp cheddar. Taste and season with more salt and pepper as desired. Gently stir in cheeses, about a cup at a time, until completely melted and sauce is smooth. Turn off the heat by hitting the Cancel/Warm button. I’ve always loved the balance of gruyere and cheddar cheese, which is what I’ve used here. Stir occasionally until the sauce has warmed up, about 2 to 3 minutes. After all, I think we can all agree that mac and cheese doesn’t need to be on a weekly dinner rotation. It takes quite a bit for a really good cheesy sauce, but it’s so worth it. There is a key to making good mac and cheese and that is having the courage to put enough cheese in it. I doubt you could take a bite of the finished product and identify either ingredient, but they do so much for the sauce! The acidity and the subtle hint of spice cut through the richness of the cheese and butter and cream, and they round out all the comforting flavors.

Both are subtle, and both serve a similar purpose. No matter what style of macaroni and cheese I’m making (baked, stovetop, or pressure cooker), there are two ingredients I always add – mustard powder and cayenne pepper. A few tablespoons of butter add some richness to the cooking liquid. Instead, the macaroni cooks in water or broth in the Instant Pot and as the starch releases from the noodles, it helps to thicken the sauce. While traditionally the sauce for macaroni and cheese starts with a roux, this one requires no fancy sauce-cooking techniques.

Macaroni an cheese instant pot recipe mustard