Instant Pot Gouda Mac and Cheese
With gooey gouda, a hint of Dijon mustard, and a crispy panko topping, this deliciously simple recipe is perfect for weeknights.
Servings: 6
Calories: 488kcal
Equipment
Ingredients
Mac and Cheese
- 16 oz macaroni
- 4 cups water
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 2 ½ cup shredded gouda cheese
- ¼ cup milk up to 1/2 cup, as needed
Toast Panko (optional)
- 1 tablespoon unsalted butter
- 1 cup panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Instructions
Mac and Cheese
- Add water, pasta, and salt to the Instant Pot. Mix well.
- Set on high pressure for 5 minutes and then perform a quick pressure release.
- Stir in the other ingredients. Add the lid loosely. Let sit for 2-4 minutes.
- Stir and serve hot.
Toasted Panko
- Heat a medium skillet over medium heat. Melt the butter.
- Add the breadcrumbs, oregano, parsley, red pepper flakes, and salt. Toast, stirring often for 5-6 minutes, until the breadcrumbs are golden brown.
- Transfer the breadcrumbs to a plate or bowl to stop the cooking process and allow the breadcrumbs to cool.
Video
Notes
To convert stovetop pasta cooking times for a pressure cooker, divide the lowest number on the package cooking time by half and then subtract a minute or two.
Nutrition
Calories: 488kcal | Carbohydrates: 59g | Protein: 22g | Fat: 17g | Fiber: 2g | Sugar: 4g | Calcium: 36mg | Iron: 1mg
https://www.pipercooks.com/instant-pot-gouda-mac-and-cheese/
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