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Three-Cheese Pasta with Basil and Black Pepper
This version of macaroni and cheese combines light creaminess with high-impact flavor. The starch from the pasta, combined with a small measure of cornstarch and a dose of heavy cream creates a rich sauce that lightly coats the pasta. Three types of Italian cheese—asiago, fontina and Parmesan—provide plenty of depth, complemented by fresh basil and black pepper. We like curly cavatappi pasta, but campanelle or large elbows work, too.
4-6
Servings
Tip
Don't forget to add the butter to the pot along with the water and pasta. The fat prevents the starchy liquid from bubbling up through the pressure-release valve.
40 minute
15 minutes active
Ingredients
-
8
ounces asiago cheese, shredded (2 cups)
-
8
ounces fontina cheese, shredded (2 cups)
Directions
-
01In a large bowl, toss together the asiago, fontina and cornstarch; set aside. In a 6-quart Instant Pot, combine 5 cups water, the pasta and butter; stir to combine, then distribute in an even layer.
Just wanted to say this is probably my favorite mac and cheese recipe!! Not only is it tasty but it is equally as delicious as a left over which shocked me. Usually mac and cheese doesn't reheat well consistency wise but this recipe was just as creamy when reheated. Thank you, this was my first instant pot recipe and won't be my last :)