Instant Pot Macaroni and Cheese with Truffle and Gruyere

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!

Course Side Dish

Cuisine Comfort Food

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 382kcal

Author Gary White

Ingredients

4 cups chicken broth
½ 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 ½ 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