Pressure Cooker Four Cheeses Macaroni
- Cuisine: Canadian
- Course: Main Dish, Side Dish
- Skill Level: Beginner
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- Servings: 4-6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Pressure cooker four cheeses macaroni. Elbow macaroni with four cheese,chicken broth and Dijon mustard cooked in pressure cooker. Use it as a side or main dish.
Ingredients
- 2 ¾ cups dry elbow macaroni
- 2 cups (500 ml) low-sodium chicken broth
- 1 cup (250 ml) water
- 2 pinches sea salt
- 2 tablespoons olive oil
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Fontina cheese
- 2 oz (60 g) cream cheese
- 2 oz (60 g) fresh goat cheese
- 1/4 cup (60 ml) half-and-half
- 2 teaspoons Dijon mustard
- salt and freshly ground black pepper
- garted Parmesan cheese,for serving
Method
Step 1
In a pressure cooker,combine macaroni, chicken broth,water,salt and olive oil. Mix well.
Step 2
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker reaches high pressure,reduce heat to low. Set a timer to cook for 6 minutes.
Step 3
Remove the pot from the heat. Carefully open pressure cooker.Do not drain. Stir in remaining ingredients,except Parmesan cheese. replace the cover and set aside for a few minutes to thicken and set up. Add more salt as needed.
Step 4
Transfer macaroni and cheese to shallow bowl. Sprinkle with grated Parmesan cheese and serve.
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