Usually for nights I’m cooking for 1, I keep things simple. You’ll find me dining on grilled cheese, maybe some random sandwich or I’ll even fix myself a salad with whatever lurks in my fridge. But tonight, I’m treating myself with an indulgent version of a classic – macaroni and cheese.
I love cheese just as much as the next person but when it comes to mac and cheese, there are so many variations out there that pique my interest. Tonight, my tastebuds are headed towards the Swiss Alps with my concoction of ‘Swiss Mac & Cheese.’
This recipe was inspired by Swiss fondue. Fondue is slowly becoming a fun way to gather friends for dinner and it’s especially easy to prepare for a crowd. Well, there are no crowds here with me tonight but I’ll take that cheese fondue and combine with some pasta to make something delicious! Essentially this recipe is taking a traditional cheese fondue sauce and adding pasta. For additional texture and flavor, I garnished my comforting mac and cheese with crispy bits of bacon and some fresh chopped parsley.
recipe inspired by Tyler Florence
1 pound dry macaroni or shell pasta
4 cups water
2 tablespoons butter
1 cup dry white wine
1 tablespoon lemon juice
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
1/2 teaspoon dry mustard
2-3 tablespoons chopped parsley
1/4 cup crisply cooked bacon, chopped
Plug in the IP with insert set in place.
Add the dry pasta, water, and butter into the IP.
Press MANUAL and adjust the time to 4 minutes on HIGH pressure.
Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
You’ll notice no draining is necessary; the water will be absorbed by the pasta.
Add the wine and lemon juice to the pasta.
Gradually stir the shredded cheeses into the IP. Melting the cheese gradually encourages a smooth sauce. Once smooth, stir in the mustard and nutmeg.
Add the chopped parsley to the IP and fold in to combine.
To serve, plate up the mac & cheese and garnish with the crisp chopped bacon and parsley.