Pressure Cooker Four Cheeses Macaroni
- Cuisine: Canadian
- Course: Main Dish, Side Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 4 servings
- 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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Nutritional Info
This information is per serving.
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Calories
418.7 -
Fat
13.1 g -
Saturated Fat
6.2 g -
Polyunsaturated Fat
1.5 g -
Cholesterol
29.1 mg -
Sodium
294.2 mg -
Potassium
23.7 mg -
Carbohydrate
57.6 g -
Fiber
2.8 g -
Sugars
2.8 g -
Protein
15.9 g
Pressure cooker four cheeses macaroni. Elbow macaroni with four cheese, chicken broth, and Dijon mustard cooked in a pressure cooker. Use it as a side or main dish.
Pressure Cooker Four Cheeses Macaroni
You may also like Pressure Cooker Chicken Mac-and-Cheese or Pressure Cooker New York-Style Cheesecake
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 the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Step 3
Using the Quick Release method, bring pressure to normal. 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.
posted by Raymondquomy on February 7, 2017
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