Instant Pot Mac n' Cheese
- Total time
- 20 min
Ingredients
- 1 tablespoon butter, plus 2 tablespoons
- 5 ounces pancetta, chopped into bite-sized pieces
- 3 small or 2 medium shallots, finely minced (about 1/3 cup)
- 1 1/2 cups whole milk
- 1/2 cup plus 1 tablespoon heavy cream
- 1 cup chicken broth
- 1/2 cup Gruyere cheese, shredded
- 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
- 1/2 teaspoon freshly grated black pepper
- 1 pound fusilli (or other short pasta), uncooked
- 1 large pinch powdered cayenne pepper
- 3/4 cup plain panko breadcrumbs
- 12 ounces ounces sharp cheddar cheese, grated
- Finely chopped scallions, for garnish
Steps
- 1
Turn the Instant Pot on to its sauté setting and add 1 tablespoon of butter. Add the pancetta, and sauté for a few minutes, until it crisps up on all sides. Using a slotted spoon, remove about a third of the crisped pancetta and set aside. Add the shallots to the pot, and sauté in the rendered pancetta fat until they begin to turn translucent.
- 2
Add the milk, heavy cream, broth, salt, pepper and pasta, and stir to combine well, scraping up any browned bits from the bottom of the pot as you mix. (The noodles won’t be fully submerged—that’s fine.) Put the lid on the cooker and turn to pressure cook mode on high for 6 minutes.
- 3
Meanwhile, on the stovetop, melt remaining 2 tablespoons of butter over medium heat in a large skillet, and add the cayenne. Add the panko and 1/2 teaspoon salt. Cook over medium heat, constantly moving the panko around, until it’s toasty and golden brown. Set aside.
- 4
Once the pressure cooking is completed, let the multi-cooker naturally release pressure for 1 minute before quick releasing. When the pressure has been fully released, open the lid, and immediately stir in the cheddar cheese, stirring until it fully melts. Adjust seasoning to taste, then serve in individual bowls topped with toasted panko, the reserved pancetta crisps, and scallions.
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