Creamy Mac and Cheese

Serves 8
Ingredients
  • 4 cup water
  • 16 oz pasta
  • 1 Tbsp baking soda
  • 1/2 cup lemon juice
  • 1 cup half and half
  • 1 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 Tbsp ground black pepper
  • 4 cup shredded cheeses (chedder, parmesan, asiago, gruyere)
Directions
  1. Add water and dry pasta, stirring to incorporate.
  2. 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
  3. 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.
  4. Place baking soda & lemon juice in a seperate container. Stir until dissolved and bubbling has stopped.
  5. Add mixture, half/half, mustard and garlic powders, salt, and pepper to the pasta.
  6. Add shredded cheese slowly so it doesn't clump. Add 1/4 of the cheese at a time and stir gently until adding more cheese.
  7. Stir well to melt cheese and combine all ingredients.
  8. 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.
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