TIP: To make this mac & cheese more kid friendly, remove onion powder, garlic powder, and mustard powder, and serve the kids before adding the bread crumb topping.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
baking soda
113g
lemon juice
1200g
water
454g
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
240g
heavy cream
454g
shredded cheese
120g
panko or Italian bread crumbs
113g
butter, melted
1 tablespoon
baking soda
1/2 cup
lemon juice
5 cups
water
1 box (16 ounces)
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
1 cup
heavy cream
1 bag (16 ounces)
shredded cheese
2 cups
panko or Italian bread crumbs
1 stick (1/2 cup)
butter, melted
Utensils
Medium Bowl
Step 1
Place baking soda and lemon juice into the pot. Stir until dissolved and bubbling has stopped. Add the water and dry pasta, stirring to incorporate.
Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to low (LO). Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin.
Step 3
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Add remaining ingredients, except bread crumbs and butter, to the pot.
Step 5
Stir well to melt cheese and ensure all ingredients are combined.
Step 6
In a bowl, stir together the bread crumbs and melted butter. Cover pasta evenly with the mixture.
Step 7
Close the crisping lid. Select AIR CRISP, set the temperature to 360°F, and set the time to 7 minutes. Select START/STOP to begin.
Place baking soda and lemon juice into the pot. Stir until dissolved and bubbling has stopped. Add the water and dry pasta, stirring to incorporate.
1 tablespoon
baking soda
113g
lemon juice
1200g
water
454g
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
240g
heavy cream
454g
shredded cheese
120g
panko or Italian bread crumbs
113g
butter, melted
1 tablespoon
baking soda
1/2 cup
lemon juice
5 cups
water
1 box (16 ounces)
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
1 cup
heavy cream
1 bag (16 ounces)
shredded cheese
2 cups
panko or Italian bread crumbs
1 stick (1/2 cup)
butter, melted
Step 2 of 8
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to low (LO). Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin.
1 tablespoon
baking soda
113g
lemon juice
1200g
water
454g
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
240g
heavy cream
454g
shredded cheese
120g
panko or Italian bread crumbs
113g
butter, melted
1 tablespoon
baking soda
1/2 cup
lemon juice
5 cups
water
1 box (16 ounces)
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
1 cup
heavy cream
1 bag (16 ounces)
shredded cheese
2 cups
panko or Italian bread crumbs
1 stick (1/2 cup)
butter, melted
Step 3 of 8
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 tablespoon
baking soda
113g
lemon juice
1200g
water
454g
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
240g
heavy cream
454g
shredded cheese
120g
panko or Italian bread crumbs
113g
butter, melted
1 tablespoon
baking soda
1/2 cup
lemon juice
5 cups
water
1 box (16 ounces)
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
1 cup
heavy cream
1 bag (16 ounces)
shredded cheese
2 cups
panko or Italian bread crumbs
1 stick (1/2 cup)
butter, melted
Step 4 of 8
Add remaining ingredients, except bread crumbs and butter, to the pot.
1 tablespoon
baking soda
113g
lemon juice
1200g
water
454g
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
240g
heavy cream
454g
shredded cheese
120g
panko or Italian bread crumbs
113g
butter, melted
1 tablespoon
baking soda
1/2 cup
lemon juice
5 cups
water
1 box (16 ounces)
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
1 cup
heavy cream
1 bag (16 ounces)
shredded cheese
2 cups
panko or Italian bread crumbs
1 stick (1/2 cup)
butter, melted
Step 5 of 8
Stir well to melt cheese and ensure all ingredients are combined.
1 tablespoon
baking soda
113g
lemon juice
1200g
water
454g
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
240g
heavy cream
454g
shredded cheese
120g
panko or Italian bread crumbs
113g
butter, melted
1 tablespoon
baking soda
1/2 cup
lemon juice
5 cups
water
1 box (16 ounces)
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
1 cup
heavy cream
1 bag (16 ounces)
shredded cheese
2 cups
panko or Italian bread crumbs
1 stick (1/2 cup)
butter, melted
Step 6 of 8
In a bowl, stir together the bread crumbs and melted butter. Cover pasta evenly with the mixture.
1 tablespoon
baking soda
113g
lemon juice
1200g
water
454g
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
240g
heavy cream
454g
shredded cheese
120g
panko or Italian bread crumbs
113g
butter, melted
1 tablespoon
baking soda
1/2 cup
lemon juice
5 cups
water
1 box (16 ounces)
dry elbow pasta
2 tablespoons
Kosher salt
1 tablespoon
ground black pepper
1 tablespoon
onion powder
1 tablespoon
garlic powder
1 teaspoon
mustard powder
1 cup
heavy cream
1 bag (16 ounces)
shredded cheese
2 cups
panko or Italian bread crumbs
1 stick (1/2 cup)
butter, melted
Step 7 of 8
Close the crisping lid. Select AIR CRISP, set the temperature to 360°F, and set the time to 7 minutes. Select START/STOP to begin.
