Instant Pot: Swiss Mac & Cheese

Usually for nights I'm cooking for 1, I keep things simple. You'll find me dining on grilled cheese, maybe some random sandwich or I'll even fix myself a salad with whatever lurks in my fridge. But tonight, I'm treating myself with an indulgent version of a classic - macaroni and cheese.

I love cheese just as much as the next person but when it comes to mac and cheese, there are so many variations out there that pique my interest. Tonight, my tastebuds are headed towards the Swiss Alps with my concoction of 'Swiss Mac & Cheese.'

This recipe was inspired by Swiss fondue. Fondue is slowly becoming a fun way to gather friends for dinner and it's especially easy to prepare for a crowd. Well, there are no crowds here with me tonight but I'll take that cheese fondue and combine with some pasta to make something delicious! Essentially this recipe is taking a traditional cheese fondue sauce and adding pasta. For additional texture and flavor, I garnished my comforting mac and cheese with crispy bits of bacon and some fresh chopped parsley.
Swiss Mac & Cheese
recipe inspired by Tyler Florence

1 pound dry macaroni or shell pasta
4 cups water
2 tablespoons butter
1 cup dry white wine
1 tablespoon lemon juice
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
1/2 teaspoon dry mustard
Pinch nutmeg
2-3 tablespoons chopped parsley
1/4 cup crisply cooked bacon, chopped

In your Instant Pot:

Plug in the IP with insert set in place.

Press MANUAL on the IP.

Add the dry pasta, water, and butter into the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 4 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.

You'll notice no draining is necessary; the water will be absorbed by the pasta. 

Add the wine and lemon juice to the pasta.

Gradually stir the shredded cheeses into the IP. Melting the cheese gradually encourages a smooth sauce. Once smooth, stir in the mustard and nutmeg. 

Add the chopped parsley to the IP and fold in to combine.

To serve, plate up the mac & cheese and garnish with the crisp chopped bacon and parsley.

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