Three-Cheese Mac ‘n’ Cheese
This is definitely an adult mac ’n’ cheese. The aromatic blend of cheeses creates a tangy, gooey, creamy meal. For a milder flavor, use all Cheddar cheese and leave out the dry mustard. The bread crumbs come together quickly while the pasta is cooking, and lend a just-from-the-oven finish.
Cook Time
Cook Time
  • 1lb medium shells or any short dried pasta450 g
  • 2 1/2cups Water600 ml
  • 2cups heavy cream475 ml
  • 6tbsp unsalted butter3 oz/90 g
  • 2tsp dry mustard
  • Kosher salt and freshly ground black pepper
  • 1cup shredded gruyere cheese115 g
  • 1cup shredded white Cheddar cheese115 g
  • 1cup shredded Fontina cheese115 g
  • 2tbsp olive oil
  • 1cup fresh or fine dried bread crumbsor panko, 3½ oz/100 g
  • 2tbsp chopped fresh flat-leaf parsley
  1. In the Instant Pot®, combine the shells, water, 1½ cups (350 ml) of the cream, 4 tablespoons (60 g) of the butter, and the mustard. Season with 1 teaspoon salt and ½ teaspoon pepper. Give the mixture a stir, then lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.
  2. While the pasta cooks, make the bread crumbs, if using. In a frying pan over medium heat, heat the oil. Add the bread crumbs and parsley, season with salt and pepper, and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat.
  3. Let the steam release naturally for 10 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid, add the cheeses, the remaining ½ cup (120 ml) cream, and the remaining 2 tablespoons (30 g) butter, and stir to mix well. Taste and adjust the seasoning, if needed.
  4. Divide among individual bowls, top with the herbed bread crumbs, if using, and freshly ground black pepper, and serve.
Recipe Notes

TIP Shells are an iconic pasta for this classic comfort food, but little diners might like smaller shapes like elbow macaroni or ditalini.