Pressure Cooker Macaroni and Cheese with Truffle Oil and Gruyere

Pressure Cooker Macaroni and Cheese

With Truffle Oil and Gruyere

If you had told me just one year ago that I would be sharing a pressure cooker 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!

The Secret to Instant Pot Mac-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.

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Pressure Cooker Macaroni and Cheese

This pressure cooker macaroni and cheese recipe is two things - simple and fancy! If you have a taste for truffle, this is a must try!

Course Side Dish

Cuisine Comfort Food

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12

Calories 382 kcal

Author The Foodie Eats

Ingredients

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

Instructions

1. Add pasta, broth, butter, paprika, and mustard to Instant Pot. Mix well. Set manual timer to 3 minutes at high pressure.

2. Once complete, quick release pressure. Remove lid then switch to sauté setting.
3. Add truffle oil and evaporated milk - gently mix well.
4. Once it comes back up to a boil, switch to keep warm setting.
5. Add both cheeses 1/2 cup at a time, mixing well until all shreds have melted.
6. Serve and enjoy!

Recipe Notes

If you choose to use elbow pasta, increase cook time to 4 minutes.

Nutrition Facts

Pressure Cooker Macaroni and Cheese

Amount Per Serving

Calories 382 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 10g 50%

Cholesterol 54mg 18%

Sodium 271mg 11%

Potassium 283mg 8%

Total Carbohydrates 32g 11%

Dietary Fiber 1g 4%

Sugars 4g

Protein 19g 38%

Vitamin A 12.1%

Vitamin C 0.7%

Calcium 41.9%

Iron 5.2%

* Percent Daily Values are based on a 2000 calorie diet.