ZENB Pressure Cooker Gouda Mac & Cheese

Looking for an easy pressure cooker meal? We partnered with @windycitydinnerfairy to create a yummy, cheesy treat! Using your pressure cooker, this dish has a “cooked all day” taste, but is completed in less than 30 minutes. Prepared with nutty flavor of rich gouda combined with the sharpness of Vermont white cheddar cheese, ZENB Elbows Pasta is comfort food elevated. This recipe is family-friendly weeknight meal game changer. It is also a good source of fiber and a good source of protein.

• 1/4 cup Italian seasoned panko bread crumbs
• 1 cup chicken or vegetable stock
• 1 cup water
• 8 ounces uncooked ZENB Elbows Pasta
• 1 tsp salt
• 3 tbsp butter, cut into small pieces
• 1/4 cup whole milk, warmed, divided
• 2 cups shredded gouda
• 1 cup shredded Vermont white cheddar
• 2 tsp hot sauce (optional)

INSTRUCTIONS

1.

Start by toasting Italian panko breadcrumbs in a 350ºF oven for 10-15 minutes until golden brown. Set aside.

2.

Add broth, water, ZENB Elbows Pasta and salt to an electric pressure cooker and place the lid on in the sealed position. Cook on high for 4 minutes. Do a quick release. Add the butter to the pasta and stir until melted.

3.

Combine shredded cheeses in a medium bowl. (If you want really creamy pasta, don't buy pre-shredded cheese & shred yourself)

4.

Add 1/3 of the cheese mixture at a time, stirring until completely melted and follow with 2 tablespoons milk. Stir until well incorporated. Repeat with remaining cheese and milk. Add hot sauce if desired. Plate and serve, adding panko bread crumbs to the top. 🧀🧀🧀