Cheddar-Fontina Penne
By :Time Inc.
Print Recipe
From Time Inc's "Instant Pot Weekday Meals"
Votes: 8
Rating: 2.88
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Pasta, Tomatoes
Prep Time 21 minutes
Cook Time 3 minutes
Servings
6 people
Ingredients
  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 14.5 ounces multigrain penne 1 package
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3/4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Pasta, Tomatoes
Prep Time 21 minutes
Cook Time 3 minutes
Servings
6 people
Ingredients
  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 14.5 ounces multigrain penne 1 package
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3/4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
Votes: 8
Rating: 2.88
Rate this recipe!
Instructions
  1. Remove lid from Instant Pot. Press [Sauté]; use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in 1 tablespoon of the oil.
  2. Add panko; cook, stirring constantly, 1 minute or until golden brown. Turn cooker off. Remove panko from inner pot; set aside. Wipe inner pot with a paper towel.
  3. Add 3 1/2 cups of the water and pasta to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 3 minutes pressure cooking time. Open the cooker using Quick Pressure Release.
  4. Remove pasta with a slotted spoon; place in a medium bowl. Add milk, garlic powder, salt, black pepper and red pepper to cooking liquid. Combine remaining 1/4 cup water and flour in a small bowl; gradually add to milk mixture, stirring with a whisk.
  5. With lid off, press [Sauté], and use [Adjust] to select “More” mode. Bring to a boil; cook 5 minutes or until slightly thick. Turn cooker off.
  6. Add cheeses, stirring until cheeses melt. Stir in cooked pasta, tossing gently to coat.
  7. Heat a medium non-stick skillet over medium-high heat. Add remaining 1/3 tablespoon oil to pan; swirl to coat. Add tomatoes; sauté 2 minutes or until soft.
  8. Top pasta mixture with tomatoes and scallions; sprinkle with panko.
Recipe Notes

For a smooth sauce, be sure to combine the flour and water before adding it to the pot.

7 replies
  1. brstrader
    brstrader says:

    Absolutely horrible. Took longer than expected and had no flavoring. The noodles did not cook all the way either. Ended up eating a hot dog instead. Don’tmake.

  2. Silent_aka
    Silent_aka says:

    Good base recipt, i suggest adding garlic and veggies to give it more flavor. I used angel hair noodles and they cooked perfectly.

  3. MissMoe77
    MissMoe77 says:

    After reading the reviews that it didnt have much flavour, i decided to add a couple cloves of galric and sun dried tomatoes in the blender with the milk concoction and also sauteed spinach with the cherry tomatoes and boiled it down more and mixed into the sauce. Turned out delicious!

  4. Wakethesunshine
    Wakethesunshine says:

    Ok as others mentioned this is a great starter sauce to add to as a base. If you like being creative this would be a fun recipe to do so but if you are looking for a good sauce without extra effort this is fairly bland. I added a ton of fresh herbs, other cheeses, a little cream cheese and some butter and everyone loved it. The flavor without adding extras to it was very almost non existent so be warned, its great if you wanna be creative but will disappoint you likely if you do the recipe as is

  5. Mhavens1991
    Mhavens1991 says:

    Used sundried tomatoes and asparagus and instead of chedder and fontina i used romano, parmasean, mozzarella and asiago. AMAZING this way

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