📝 About This Recipe
This recipe reimagines the quintessential American comfort food for the modern kitchen, utilizing the pressure cooker to achieve a texture that is impossibly creamy and rich. By cooking the pasta directly in a seasoned broth, every noodle is infused with flavor while the released starches create a natural emulsion for our luxurious three-cheese blend. It is a sophisticated, one-pot masterpiece that delivers soul-warming results in a fraction of the time required for traditional stovetop or baked versions.
🥗 Ingredients
The Pasta Base
- 16 ounces Dry Elbow Macaroni (high-quality durum wheat semolina)
- 4 cups Chicken or Vegetable Broth (low sodium preferred)
- 4 tablespoons Unsalted Butter (cut into cubes)
- 1 teaspoon Dry Mustard Powder (adds depth and cuts through the richness)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika (for a subtle hint of warmth)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Cheese & Cream
- 2 cups Sharp Cheddar Cheese (freshly grated from a block)
- 1 cup Gruyère Cheese (freshly grated for a nutty complexity)
- 4 ounces Cream Cheese (cubed and at room temperature)
- 1/2 cup Whole Milk or Heavy Cream (warmed slightly)
- 1 pinch Freshly Grated Nutmeg (the secret ingredient for professional sauces)
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1/4 cup Toasted Panko Breadcrumbs (optional, for texture)
👨🍳 Instructions
-
1
Add the dry macaroni, chicken broth, cubed butter, dry mustard, garlic powder, smoked paprika, salt, and pepper into the Instant Pot inner pot.
-
2
Stir the ingredients briefly to ensure the spices are distributed, but make sure all the pasta is submerged under the liquid as much as possible.
-
3
Secure the lid and set the steam release valve to the 'Sealing' position.
-
4
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for 4 minutes.
-
5
While the pasta cooks, grate your Cheddar and Gruyère cheeses. Avoid pre-shredded bags as they contain anti-caking agents that prevent a smooth melt.
-
6
Once the cooking cycle is complete, perform a 'Quick Release' of the pressure by carefully turning the valve to the 'Venting' position.
-
7
Open the lid and give the pasta a good stir. Don't be alarmed if there is a bit of liquid left at the bottom; this starchy water is essential for the sauce.
-
8
Switch the Instant Pot to the 'Keep Warm' setting. Add the room-temperature cream cheese and stir vigorously until it has completely melted into the pasta.
-
9
Gradually add the warmed milk (or cream) and the pinch of nutmeg, stirring to combine.
-
10
Add the grated Cheddar and Gruyère one handful at a time, stirring constantly between additions until each batch is fully melted and the sauce is glossy.
-
11
Taste the mac and cheese and adjust the seasoning with extra salt or pepper if needed.
-
12
Let the dish sit for 2-3 minutes before serving; the sauce will thicken slightly as it cools to eating temperature.
-
13
Serve immediately in warm bowls, garnished with fresh chives and toasted panko if desired.
💡 Chef's Tips
Always grate your own cheese from a block; the cellulose in pre-shredded cheese creates a grainy texture. If the sauce seems too thick, add extra warm milk one tablespoon at a time until you reach your desired consistency. For a spicy kick, add a teaspoon of hot sauce or a pinch of cayenne pepper with the spices. To prevent the 'Burn' notice, ensure no pasta is stuck to the very bottom of the pot before you start the pressure cycle. If you want a baked finish, transfer the finished mac to a baking dish, top with more cheese, and broil for 2-3 minutes.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a sharp vinaigrette to balance the richness. Pair with a glass of buttery Chardonnay or a refreshing dry hard cider. Add sliced grilled smoked sausage or crispy bacon bits on top for a hearty main course. Serve as the ultimate side dish to BBQ pulled pork or honey-glazed ribs. A side of roasted broccoli or sautéed Brussels sprouts provides a lovely color contrast and nutritional balance.