The Instant Pot cookbook

  TRUFFLE GRUYÈRE MAC & CHEESE - Homey macaroni and cheese is given a touch of dinner-party elegance with a double hit of truffle oil. Go traditional with elbow macaroni, or opt for small shells, cavatappi, campanelle, or other interesting pasta shapes.   1 lb macaroni or any type of short dried pasta 2½ cups water 2¾ cups heavy cream 6 tablespoons unsalted butter 2 teaspoons dry mustard Kosher salt and freshly ground pepper 1½ cups shredded Gruyère cheese 1½ cups shredded Cheddar cheese 3 tablespoons truffle oil FOR THE BREAD CRUMBS 2 tablespoons olive oil 2 tablespoons truffle oil 1 cup fresh or fine dried bread crumbs 2 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground pepper   In the Instant Pot®, combine the macaroni, water, 2 cups of the cream, 4 tablespoons of the butter, and the mustard and season with salt and pepper. Give the mixture a stir, then lock the lid in place and turn the valve to sealing. Press the Manual/Pressure Cook button and set the cook time for 7 minutes at high pressure.   While the macaroni cooks, make the bread crumbs. In a frying pan over medium heat, warm both oils. Add the bread crumbs and parsley, season with salt and pepper, and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat.   Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid, add both cheeses, the remaining ¾ cup cream and 2 tablespoons butter, and the truffle oil and stir to mix well.   Divide among individual bowls, top with the bread crumbs, and serve.   SERVES 6-8   Excerpted from Instapot by Williams Sonoma Williams Sonoma Test Kitchen All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.