Creamy Mac and Cheese
Serves 8
Ingredients
- 4 cups water
- 16 oz pasta
- 1 tbsp baking soda
- 1/2 cup lemon juice
- 1 cup half and half
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon garlic powder
- 1 tsp salt
- 1 tbsp ground black pepper
- 4 cups shredded cheeses (chedder, parmesan, asiago, gruyere)
Directions
- Add water and dry pasta, stirring to incorporate.
- Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to low (LO). Set time to 2 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin
- When pressure cooking is complete, allow pressure to natural release for 7 minutes. After 7 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
- Place baking soda & lemon juice in a seperate container. Stir until dissolved and bubbling has stopped.
- Add mixture, half/half, mustard and garlic powders, salt, and pepper to the pasta.
- Add shredded cheese slowly so it doesn't clump. Add ? of the cheese at a time and stir gently until adding more cheese.
- Stir well to melt cheese and combine all ingredients.
- Once the mac & cheese looks creamy, immediately transfer it to a serving dish. If the pasta stays in the cooking pot, it can overcook.
Notes
This recipe uses baking soda and lemon juice (sodium citrate) to prevent the cheeses from separating.