A family favorite Mac and Cheese with an herby twist.
- 2-1/2 cups (10 oz) dry macaroni
- 3 cups water
- 1 tsp English mustard
- Coq au Vin blend
- 1/2 tsp salt
- 1 tbsp butter
- 3 oz cream cheese
- ⅓ cup milk
- 1-½ cups (5oz) shredded sharp cheddar
- Pressure Cook: 1) Add macaroni, water, mustard (make sure to stir), Coq au Vin blend, salt, & butter to the cooker. 2) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 3) Vent with Quick Pressure Release. 4) Stir in the cream cheese until it is combined. 5) Add the milk slowly until blended. 6) Stir in the cheddar and serve immediately.
Serve naked, or with a side salad and drizzle with truffle oil.
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