Smoked Gouda Mac & Cheese
Equipment
Ingredients
- ¼ cup unsalted butter
- 2 cups vegetable broth
- 1 pound elbow macaroni
- 1 tsp Worcestershire sauce
- 1 tsp dry mustard powder
- ¼ tsp kosher salt
- 2 ½ cups smoked gouda about 6 ounces
- 2 ½ cups white cheddar about 6 ounces
- 1- 1 ½ cups 2% milk hot
- Pinch cayenne
- Pinch nutmeg
- Salt and pepper to taste
Instructions
- Melt butter in the pressure cooker, stir in vegetable broth, macaroni, Worcestershire sauce, dry mustard powder, and salt.
- Secure and lock the lid in place. Set the pressure valve to HIGH pressure.
- Begin heating on high to build the pressure. Once steam starts to come out of the operating valve reduce heat to maintain a steady stream of steam. Start cooking time of 7 minutes.
- When cooking time is complete, release the pressure using the quick-release method.
- Stir in cheeses, one cup of the hot milk, cayenne and nutmeg. Stir until cheese melts and becomes saucy and incorporated, adding more hot milk if needed.
- Season to taste with salt and pepper. Serve immediately.
Nutrition
Calories: 1133kcalCarbohydrates: 78gProtein: 59gFat: 64gSaturated Fat: 40gCholesterol: 228mgSodium: 1886mgPotassium: 576mgFiber: 3gSugar: 12gVitamin A: 1836IUVitamin C: 1mgCalcium: 1399mgIron: 2mg
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