Pressure Cooker Four Cheeses Macaroni

2016-06-09

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

Slava Bond

I'm cooking chef since 1986. My..

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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.

Recipe Type: Dinner Tags: cheddar cheese, chicken broth, cream cheese, Dijon mustard, Fontina cheese, goat cheese, macaroni, olive oil, Parmesan cheese, pressure cooker recipes

Comment (1)

posted by Raymondquomy on February 7, 2017
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