Combine dry pasta, 4 cups water, butter, and salt in a 6-quart pressure cooker. Seal lid and pressure cook on HIGH 4 minutes.
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
|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
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.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 85mg
- Sodium: 800mg
- Total Carbohydrates: 67g
- Protein: 22g