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Pressure Cooker Mac and Cheese

Featured in the Honolulu Star-Advertiser on October 3, 2018.

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Ingredients:

Pressure Cooker Mac and Cheese

  • 1 (16-ounce) package fusilli pasta
  • 3 tablespoons unsalted butter
  • 1 teaspoon Kosher salt plus more to taste
  • 4 1/2 cups water
  • 4 cups broccoli florets
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1 (5-ounce) can evaporated milk
  • 2/3 cup skim milk
  • 1/3 cup heavy cream
  • 3 cups grated extra-sharp cheddar cheese
  • Freshly ground black pepper

Directions:

  1. In a 6-quart multi-cooker pot, add pasta, butter and salt.
  2. Stir in water.
  3. Secure lid and close sealing valve.
  4. Adjust manual setting and cook at high pressure for 5 minutes.
  5. When finished cooking, quick-release pressure according to manufacturer's instructions.
  6. Select saute setting.
  7. Stir in broccoli and cook, stirring occasionally, until tender and liquid has reduced, about 3-4 minutes.
  8. Stir in Dijon and garlic powder.
  9. Select warm setting.
  10. Stir in evaporated and skim milk and heavy cream until warmed, about 2 minutes.
  11. Gradually whisk in cheese until melted, about 3 minutes; season with salt and pepper, to taste.
  12. Serve immediately.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
660 calories, 33 g fat, 18 g saturated fat, 95 mg cholesterol, 770 mg sodium, 66 g carbohydrate, 1 g fiber, 9 g sugar, 25 g protein

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