Instant Pot Mac & Cheese with Lemony Garlic Breadcrumbs
Adapted from here.
Servings 4 servings
Ingredients
For the mac and cheese:
- 2 tablespoons unsalted butter, divided
- 2 1/2 cups whole milk
- 1/4 cup heavy cream
- 6 ounces cream cheese, at room temperature
- 1 garlic clove
- 1 teaspoon dried mustard
- 1 tsp kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- Pinch of freshly grated nutmeg
- 12 ounces dried pasta
- 8 ounces sharp cheddar cheese, grated
For the breadcrumbs:
- 3 tablespoons butter
- 2 garlic cloves, finely chopped
- 4 ounces (about 2 1/2) cups fresh breadcrumbs
- Kosher salt
- Freshly ground black pepper
- Zest of 1/2 lemon
Chopped parsley, for serving
Instructions
- Using a paper towel, grease the bottom of the Instant Pot with 1 tablespoon butter.
- Add milk, cream, cream cheese, garlic clove, 1 tablespoon butter, mustard, salt, pepper and cayenne to a blender, and blend until smooth. Add milk-cream cheese mixture and macaroni to the Instant Pot, stirring to combine. Cover and cook on high pressure for 7 minutes.
- While the macaroni is cooking, prepare the breadcrumbs. Warm butter in a large skillet over medium heat. Add the garlic and cook just until fragrant (about 30 seconds). Add the breadcrumbs to the skillet along with a pinch of kosher salt and a few turns of black pepper, tossing to coat the crumbs in the butter. Cook until the breadcrumbs turn golden brown (5 to 7 minutes). Take the skillet off the heat, stir in the lemon zest and season to taste with salt and pepper.
- Release the pressure manually, then stir in grated cheddar cheese. At this point, check to see if the macaroni is al dente. If it’s still a little too firm, cover and keep the pot on warm for 5 minutes. Stir again before serving.
- To serve, divide macaroni and cheese between 4 bowls and top with garlicky breadcrumbs. Enjoy immediately!