Friday, July 14, 2017

Instant Pot: Boursin Mac & Cheese

Let's talk comfort food! A favorite of many is macaroni and cheese... is it one of yours? For the Easter dinner I hosted this year, I wanted to include a special mac and cheese dish to pair with the ham I served. No regular mac and cheese would do. That's when I came across a recipe for this Boursin Mac & Cheese. A combination of creamy Boursin garlic and herb, white cheddar and Parmesan cheeses are blended together with pasta for an amazing mac and cheese. Talk about elevating mac and cheese to a whole other level...

My guests and I really enjoyed this elegant version of macaroni and cheese. The creamy texture and richness made it extra special. It also went deliciously well with the ham I served and it's perfect just on its own. I adapted the original recipe by including garlic and onions to give it a bit more flavor. Maybe next time, I'll include some chicken to make it more of a one dish meal. Have fun with this recipe... the traditional mac & cheese has gone gourmet!



Boursin Mac & Cheese
recipe adapted from Kitchen of Friends

1 pound fusilli or elbow macaroni pasta {or gluten free pasta}
4 cups water
2 tablespoons butter
2 cloves garlic, minced
1 small onion, minced
2 tablespoons flour {or gluten free all purpose flour}
sea salt and ground black pepper to taste
2 cups half and half
8 ounces Boursin cheese with garlic and herbs
3/4 cup white cheddar cheese, shredded
1/2 cup shredded Parmesan cheese
1/2 cup breadcrumbs {or gluten free breadcrumbs or processed gluten free crackers}


Preheat the oven to 350 degrees. Grease a 2 quart casserole dish with cooking spray or butter and set aside.


In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE on the IP. Melt butter in IP; add garlic and onions, cooking until softened.

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 half & half, Boursin, cheddar and parmesan cheeses and stir in until melted nd combined. Season with salt and pepper to your tastes.

Transfer pasta to the greased casserole dish.


Top with breadcrumbs and bake uncovered in the preheated oven. Bake for 5-10 minutes until bubbly and breadcrumbs crispy. Serve with chopped chives if desired.