MACARONI AND CHEESE WITH GRUYERE RECIPES

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MACARONI AND CHEESE – INSTANT POT RECIPES



Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

  • Combine the macaroni, broth, and butter in the Instant Pot.
  • Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
  • Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 

GRUYERE AND CHEDDAR MAC AND CHEESE - WILLIAMS SONOMA



Gruyere and Cheddar Mac and Cheese - Williams Sonoma image

<p>Using an unusual pasta shape, such as campanelle or straccetti, elevates macaroni and cheese from the everyday to the elegant, especially when you use a combination of cheeses, such as Gruy&#232;re, cheddar and Parmesan. Here, we bake it in a Le Creuset shallow oven, but any baking dish with a capacity of about 3 quarts (3 l) will do.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 12

1 lb. (500 g) dried short pasta, such as straccetti or campanelle
2 Tbs. olive oil
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1/4 cup (1 1/2 oz./45 g) all-purpose flour
2 cups (16 fl. oz./500 ml) milk
1 cup (8 fl. oz./250 ml) half-and-half
1/4 tsp. freshly ground nutmeg
Salt and freshly ground pepper, to taste
1 1/2 cups (6 oz./180 g) shredded Gruy&#232;re cheese
1 1/2 cups (6 oz./180 g) shredded white cheddar cheese
1/4 cup (1 oz./30 g) grated Parmesan cheese
1/4 cup (1 oz./30 g) panko (Japanese bread crumbs)

Steps:

  • Preheat an oven to 375&#176;F (180&#176;C).
  • Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the olive oil and stir well.
  • Return the saucepan to medium-high heat and melt the butter. Add the flour and cook, stirring well, until the flour is thoroughly incorporated, 1 to 3 minutes. Whisk in the milk, half-and-half, nutmeg and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and two-thirds each of the Gruy&#232;re and cheddar. Stir until smooth.
  • Pour the cheese sauce onto the macaroni and stir well. Transfer to a Le Creuset 2.75-quart shallow oven or large baking dish with a similar capacity and top with the remaining one-third Gruy&#232;re and cheddar and all of the Parmesan. Sprinkle evenly with the panko. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.
  • Williams-Sonoma Test Kitchen

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This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
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