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Cooking 101
Dinner hits the table in just 10 minutes with this creamy Instant Pot romesco mac & cheese.
Chef Tip: Melting cheeses such as cheddar, gruyere, fontina, or taleggio are perfect for this dish.
1 lb. elbow macaroni, cooked according to package instructions
Salt
¾ cup heavy cream
½ pouch of Haven’s Kitchen Red Pepper Romesco
1½ cup shredded cheese
Place the pasta, water, and salt into the base of your Instant Pot. Give it a stir.
Lock the lid and cook noodles for 4 minutes using the pressure cook or manual function. Quick release the steam so your noodles don’t overcook.
Once there is no more pressure left, open the lid* and mix in the cheeses and heavy cream. Stir until combined and serve immediately
*Note: There should only be a very small amount of water left in the pot, if there is a large amount, drain most of it off before adding the cream and cheese.
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