Truffled Mushroom Instant Pot Mac & Cheese
Sauté mushrooms in butter 8-10 minutes, until lightly-browned. Remove from IP insert and set aside.
Sauté onions in butter until translucent, 3-4 minutes. Stir in cavatappi pasta, salt, and water.
Seal the lid and cook on high pressure for 6 mins. Quick release pressure and drain any extra water.
Stir in mustard powder, pepper, garlic powder, fresh thyme, cream cheese, and heavy cream.
Gradually add Parmesan, sharp cheddar, and Gruyere, stirring until a creamy, cheesy sauce forms.
Stir in reserved mushrooms and truffle oil. Season to taste with salt and pepper.
Serve immediately, topped with toasted Garlic-Parmesan Panko breadcrumbs.
Get the full recipe (plus 3 more sauce ideas!):
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