Categories: Instant Pot
Ingredients
- 3 cups elbow macaroni (dry)
- 1 cup grated sharp cheddar
- 1/2 cup grated Parmesan
- 1 carrot, finely grated
- 1/2 cup heavy cream
- 2 tsp Dijon
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp. unsalted butter
- 1/2 cup whole milk
- 1 tbsp. tapioca starch
- 3/4 cup grated smoked cheddar
Directions
-
Place a large freezer bag inside a 6 1/2 inch diameter bowl. To bag, add macaroni, 1 cup water, sharp cheddar, Parmesan, carrot, cream, mustard, garlic, salt and pepper; massage to mix. Seal and freeze. Once mixture is frozen, remove bowl.
-
When ready to eat, add 1 1/2 cups water and butter to Instant Pot. Add frozen pasta mixture. Lock lid; set release valve to Seal. Press Pressure Cook/Manual and set timer to 4 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid.
-
Whisk together milk and tapioca starch and slowly stir into pot. Stir in smoked cheddar. If a crispy top is desired, transfer to an 8×8-inch baking dish and place under the broil on high for 5 minutes.