The only thing better than four-cheese macaroni is macaroni you can cook in just 3 minutes. Whenever you're craving comfort food, let your pressure cooker do all the work of making this deliciously cheesy macaroni.
4 ounces Gruyère or Swiss cheese, shredded (1 cup)
4 ounces smoked Gouda cheese, shredded (1 cup)
¼ cup finely shredded Parmesan cheese
1 tablespoon butter
½ cup panko bread crumbs
1 tablespoon snipped fresh Italian parsley
½ teaspoon smoked paprika
In a 6-qt. electric or stove-top pressure cooker stir together the first 11 ingredients. Lock the lid in place. Set electric cooker on high pressure to cook 3 minutes. For stove-top pressure cooker, bring up to pressure over medium-high heat. Cook 3 minutes and remove from heat. For both models, let stand 15 minutes to naturally release pressure. Release any remaining pressure. Open lid carefully.
Stir. Meanwhile, for the crispy topping, in a large skillet melt butter over medium heat. Add panko; cook and stir 2 minutes or until golden brown. Remove from heat; stir in parsley and smoked paprika. Sprinkle topping over macaroni.
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38 g fat
(22 g saturated fat,
2 g polyunsaturated fat,
11 g monounsaturated fat),
127 mg cholesterol,
846 mg sodium,
59 g carbohydrates,
2 g fiber,
12 g sugar,
38 g protein.