Another favorite at The Roost and a crowd pleaser when it comes to the taste and when they learn how easy and quick it is to make.
Ingredients:
16 Oz of dried pasta ( elbows, penne etc * )
1 C vegetable stock (chicken stock can also be used)
3 C H20
2 TBLSP butter
1 garlic clove pressed, smashed or minced
1/4 Tsp of dry mustard
2 C grated sharp cheese
1 C grated pepper jack cheese
1 Cup half and half or milk
S&P to taste ( I used white pepper but you can use black pepper )
Directions:
1. Add your dried pasta, stock, water, butter, garlic and your seasoning to your IP. I used a wooden spoon and give a gentle stir and make sure everything is submerged in the liquid. 2. Cover your IP with its lid, close your vent and press Manual and set for 4 minutes.
3. Once IP beeps, release the pressure carefully ** After all the pressure is released, you can turn off your IP, open it and add your half and half and stir.
4. Next add your cheeses and stir until it is all melted together.
5. Serve immediately or keep on the warm setting of you IP. If you keep on warm have a bit of warm half and half or milk to add in before serving if needed. This will thicken up over time.
Notes:
Servings: 6-8
Prep Time: 5 minutes
Cook Time: 4 minutes
Total time: Plan for ~15 minutes, give or take. IP needs to get up to pressure and that takes about 10 minutes.
Other: I used wheat penne for this go around. It’s what I had on hand.
– Because this is a starch it will spray out a “starchy” mist you can place a towel over your vent while it is releasing steam
