Combine dry pasta, 4 cups water, butter, and salt in a 6-quart pressure cooker. Seal lid and pressure cook on HIGH 4 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add steamed asparagus to this creamy mac and cheese that is cooked to perfection in a pressure cooker or Instant Pot! Garlic and fine herbs cheese adds extra flavor to this dish.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Hy-Vee cellentani pasta, dry | ||
| 4 c. plus 1 tbsp. water, divided | ||
| 3 tbsp. Hy-Vee unsalted butter, cubed | ||
| 1 tsp. Hy-Vee salt | ||
| 8 oz. asparagus, trimmed and cut into 2-inch pieces | ||
| 1 ½ c. Culinary Tours Alpine-style Cheddar cheese, shredded | ||
| 1 (5.2-oz.) pkg. Boursin garlic and fine herbs cheese, cut into cubes | ||
| ¼ c. Hy-Vee whole milk, plus additional to reach desired consistency | ||
| ½ tsp. Hy-Vee ground mustard | ||
| ⅓ c. Hy-Vee finely shredded Parmesan cheese | ||
| Hy-Vee black pepper, coarse-ground |
Things To Grab
- 6-qt. pressure cooker or Instant Pot
- Microwave-safe bowl
- Saran wrap
Directions
Place asparagus in a microwave-safe bowl; add 1 tablespoon water. Microwave, covered, on HIGH 2 to 3 minutes or until crisp-tender; drain and set aside.
Let pressure cooker steam release naturally for 5 minutes, then quick-release remaining steam. Carefully remove lid. Stir in shredded Cheddar cheese, garlic and fine herbs cheese, 1/4 cup whole milk, and ground mustard. Fold in cooked asparagus. If sauce is too thick, add 1 to 2 tablespoons whole milk to reach desired consistency. Top with Parmesan cheese. If desired, sprinkle with cracked black pepper.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 85mg
- Sodium: 800mg
- Total Carbohydrates: 67g
- Protein: 22g
Daily Values
0%
Iron 15%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 6%