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!
- 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
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.
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.
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