Pressure Cooker Four Cheeses Macaroni

2020-06-09
  • Yield: 4 servings
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 6m
  • Ready In: 16m

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Nutritional Info

This information is per serving.

  • 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
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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.

Comment (1)

  1. posted by Raymondquomy on February 7, 2017

    Очень рад, что попал к вам на блог, блог очень интересный и познавательный. Много полезной информации.

      Reply

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