Pardon me while I drown myself in this bowl of Mac and Cheese.
Like, please don’t judge me. I won’t judge you. 😉
It’s so delicious.
The pasta is cooked perfectly.
And then the cheese melts beautifully to create (what might possibly be) the most amazing bowl of homemade mac and cheese.
So…here’s how it goes down.
Add the broth and Dijon mustard to the insert and whisk.
Pour in the pasta.
Let naturally release for 10 minutes, then release remaining pressure.
Then add a little more water so that it all floats under the liquid.
It should look like this.
Get all the butter, cream and cheese ready.
Once it’s cooked, give it a stir. You shouldn’t need to drain any liquid.
Stir in the butter and cream.
Then add the cheese.
And start stirring it in!
This amazing cheesy is what awaits. Stir in through, remove the insert and then serve into bowls. The cheese sauce will thicken a little as it cools!
Ooooey, goooey goodness awaits you!