Instant Pot Macaroni and Cheese with Truffle Oil and Gruyere

Instant Pot Macaroni and Cheese

With Truffle Oil and Gruyere

If you had told me just a few years ago that I would be sharing an Instant Pot macaroni and cheese recipe, I would have bet everything against it. And lost! Because here I am.

Super Simple, Yet Very Fancy!

There’s something about the taste of truffle that immediately says elegance. If you’ve never splurged on truffle oil, I highly recommend it to help elevate your mac-and-cheese or mashed potatoes. I also love the creaminess of Gruyere cheese! And when you combine it with the richness of a great, sharp white cheddar, the result is deliciously amazing.

I also decided to switch up the pasta for this recipe. Have you ever heard of Fusilli Bucati Corti? It’s simply a spiral pasta that I think helps with the presentation of this mac-and-cheese. Now, I wouldn’t always choose this type of noodle. But when wanting to make a lasting impression on your dinner party guests, it can really help take this simple dish to the next level. That’s right…. this dish is dinner party worthy!

 

 

Truffled mac and cheese in white bowls.

The Secret to this Instant Pot Macaroni and Cheese

If you’ve ever made a cheese sauce for macaroni and cheese, then you know the base is a bechamel sauce – butter, flour, and milk. Now, when making this dish in the Instant Pot, that presents a problem. But for every problem, there is a solution. And this is no different.

And the secret is… Evaporated Milk! I guess it’s not really a secret, since my mom has been using this for her macaroni-and-cheese casserole since forever. I’m just using it in a different way for this method – to replace the bechamel. And trust me, you cannot tell the difference.

 

The Process

Chicken broth in pot with Dijon mustard and paprika.

Add chicken broth, Dijon mustard, and paprika to pot and give a good mix.

 

Pats of butter in chicken broth.

Then add butter…

 

Uncooked pasta and chicken broth in pot.

…pasta, and finally salt. Lock lid and cook for 3 minutes at high pressure. Once cook time is complete, quick-release pressure. Remove lid then switch to sauté setting.

 

Pouring truffle oil over cooked pasta.

Add truffle oil…

 

Pouring evaporated milk over cooked pasta.

…and evaporated milk – gently mix well. Once it comes back up to a boil, switch to keep warm setting.

 

Adding shredded cheese to pasta.

Add both cheeses 1/2 cup at a time, mixing well until all shreds have melted.

 

Mixing mac and cheese with rubber spatula.

Gently give a good mix. Serve as soon as possible for creamiest consistency.

 

And the AMAZING Result…

Simple and Fancy Instant Pot Macaroni and Cheese

Truffled mac and cheese in white bowls.

★ Did you make this Instant Pot Macaroni and Cheese?

Please give it a star rating below! ★

Truffled mac and cheese in white bowl.

Instant Pot Macaroni and Cheese with Truffle and Gruyere

This macaroni and cheese recipe is two things - simple and fancy! If you have a taste for truffle, this is a must try!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Comfort Food
Keyword: mac and cheese, truffle
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12
Calories: 382kcal
Author: Gary White

Ingredients

  • 4 cups chicken broth
  • 1/2 tsp. paprika
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. butter
  • 1 lb. Fusilli Corti Bucati pasta or elbow pasta
  • 1 tsp. sea salt
  • 4 tsp. Truffle oil
  • 12 oz. evaporated milk
  • 8 oz. Gruyere cheese shredded
  • 8 oz. sharp white cheddar shredded

Instructions

  • Add chicken broth, Dijon mustard, and paprika to pot and give a good mix. Then add butter, pasta, and finally salt. Lock lid and cook for 3 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Remove lid then switch to sauté setting.
  • Add truffle oil and evaporated milk - gently mix well.
  • Once it comes back up to a boil, switch to keep warm setting.
  • Add both cheeses 1/2 cup at a time, mixing well until all shreds have melted.
  • Gently give a good mix. Serve as soon as possible for creamiest consistency.

Notes

If you choose to use elbow pasta, increase cook time to 4 minutes.
If starchy bubbles try to escape the vent when releasing pressure, simply close the vent and try again in 30 seconds - releasing a little bit at a time.

Nutrition

Calories: 382kcal | Carbohydrates: 32g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 271mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 0.6mg | Calcium: 419mg | Iron: 0.9mg

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6 Comments

  • Reply
    Kathryn
    March 13, 2018 at 2:33 pm

    5 stars
    Thanks for the great recipe!

  • Reply
    Rob Osborn
    January 8, 2019 at 3:21 pm

    Not sure if its obvious or not. Do you start with the pasta cooked?

    • Reply
      Gary
      January 8, 2019 at 3:33 pm

      Nope, use uncooked pasta.

  • Reply
    LeAnna
    August 21, 2019 at 3:04 am

    5 stars
    This is amazing! It’s become a favorite in our home! Super easy and tastes amazing!

  • Reply
    Carol
    August 26, 2019 at 6:53 pm

    Could black truffle oil be used? I have that and also a white truffle glaze . Thank you!

    • Reply
      Gary White
      August 27, 2019 at 8:15 am

      Yes, I believe so.

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