Instant Pot Macaroni and Cheese (4 Ways!)
"Everything you need to know to make the creamiest Mac and Cheese in your Instant Pot, with FOUR gourmet-quality sauces: Ultimate Classic Cheddar, Smoked Gouda and Bacon, Truffled Mushroom, and Crab...."
INGREDIENTS
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1/2 cup finely-chopped yellow onions
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1 pound elbow macaroni ((or your favorite short-cut pasta, see notes for cooking times))
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2 cups water
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2 cups low sodium chicken or vegetable broth ((OR omit broth and use 4 cups total water))
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1 teaspoon kosher salt
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2 teaspoons ground mustard powder ((I use Colman's))
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3/4 to 1 cup heavy cream or half and half
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4 ounces block-style cream cheese (, softened)
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4 tablespoons unsalted butter
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1/2 teaspoon onion powder
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1/2 to 2 teaspoons sweet paprika ((start with 1/2 teaspoon and add, to taste; quantity will depend on how fragrant your paprika is))
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1/2 teaspoon freshly-ground black pepper
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14 ounces shredded sharp or extra-sharp cheddar ((3-1/2 cups, lightly packed))
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1/2 cup grated Parmigiano Reggiano
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hot sauce or cayenne pepper (, to taste (optional))
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4 ounces bacon (, cut into a small dice)
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2 tablespoons unsalted butter
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1/2 teaspoon onion powder
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1/2 teaspoon sweet paprika
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1/2 teaspoon freshly-ground black pepper
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8 ounces shredded sharp cheddar ((about 2 cups, lightly-packed))
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8 ounces shredded smoked gouda ((about 2 cups, lightly-packed))
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4 tablespoons unsalted butter
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10 ounces sliced mushrooms ((I use a gourmet mix of cremini, shiitake, and chanterelle))
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1/2 teaspoon freshly-ground black pepper
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1/2 teaspoon garlic powder
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1 teaspoon chopped fresh thyme leaves
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6 ounces shredded gruyere ((about 1-1/2 cups, lightly-packed))
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8 ounces shredded sharp white cheddar ((about 2 cups, lightly-packed))
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1/2 cup grated Parmigiano Reggiano
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1-3 teaspoons truffle oil ((to taste, depending on the potency of the bottle you're using))
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4 tablespoons unsalted butter
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1/2 teaspoon garlic powder
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1/2 teaspoon sweet paprika
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1-3 teaspoons seafood seasoning ((such as Old Bay), to taste, depending on the brand)
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2 teaspoons Worcestershire sauce
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1/4 cup grated Parmigiano Reggiano
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10 ounces shredded sharp white cheddar ((about 2-1/2 cups, lightly-packed))
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4 ounces shredded muenster ((about 1 cup, lightly-packed))
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2 tablespoons chopped fresh chives
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1-2 tablespoons fresh lemon juice ((to taste))
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3/4 pound lump or jumbo lump crabmeat (, picked over for cartilage)
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your favorite hot sauce (, to taste (optional))
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