Macaroni and Cheese with Gouda and Caramelized Onions
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
8servings 5minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
  • 3tbsp unsalted butter
  • 1 yellow oniondiced
  • 1lb elbow macaroni
  • 4cups chicken brothor vegetable broth (chicken broth recipe below)
  • 3cups tightly packed shredded Gouda cheese
  • 1/2cup grated parmesan cheese
  • 1/2cup half and half
  • 2tsp Dijon mustard
  • 1/2tsp freshly ground black pepper
Chicken Broth
  • 1tsp avocado oil or other neutral oil with high smoke point
  • 2 1/2lbs bony chicken parts(such as drumsticks, wings, necks, and backs)
  • 3 celery stalkscut into 3-inch lengths
  • 2 medium carrotshalved lengthwise, then cut crosswise into 3-inch lengths
  • 1 medium yellow onioncut into wedges
  • 3 garlic clovessmashed and peeled
  • 1tsp kosher salt
  • 1/2tsp black peppercorns
  • 1 bay leaf
  • 8cups Water
Instructions
  1. Select the high Sauté setting on the Instant Pot and melt the butter. Add the onion and sauté for about 10 minutes, until the onion begins to brown. Add the macaroni and broth. Stir to combine, using a wooden spoon to nudge loose any browned bits from the bottom of the pot.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  3. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and stir in the Gouda, Parmesan, half-and-half, mustard, and pepper. Let stand for 5 minutes, until thickened, then stir again.
  4. Spoon the macaroni and cheese into bowls and serve hot.
Chicken Broth
  1. Select the Sauté setting on the Instant Pot and heat the avocado oil. Using tongs, place the chicken pieces in a single layer in the pot and cook, flipping once, for about 5 minutes on each side, until browned. Don’t worry if some skin sticks to the pot. Add the celery, carrots, onion, garlic, salt, peppercorns, and bay leaf to the pot and then the water, pouring slowly to prevent splashing. Make sure the pot is no more than two-thirds full.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 50 minutes at high pressure.
  3. When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. If you like, you can also leave the pot on the Keep Warm setting for up to 10 hours.
  4. Place a wire-mesh strainer over a large heatproof bowl or pitcher.
  5. Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables—they will have given up their flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon; if you like, reserve the fat for another use. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
  6. The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months
Recipe Notes

Note: If you like a crisp topping, transfer the macaroni and cheese to a 3-quart broiler-safe baking dish, sprinkle evenly with 1 cup panko bread crumbs, then broil for a few minutes, until the bread crumbs are golden brown, before serving.