This Three-Cheese Mac and Cheese is a rich, ultra-creamy twist on the classic comfort dish — and it all comes together effortlessly in the Instant Pot. A trio of Gruyère, white cheddar, and Gouda melts into a velvety sauce that clings to every shell, while a crunchy, golden parsley breadcrumb topping adds the perfect contrast (if you’re feeling fancy). It’s weeknight indulgence with gourmet flair — no baking required
Ingredients
- 450 g medium shells or any short dried pasta
- 600 ml water
- 475 ml double cream
- 6 tbsp. unsalted butter
- 2 tsp. dry mustard
- Kosher salt and freshly ground black pepper
- 110 g Gruyère cheese, shredded
- 110 g white cheddar cheese, shredded
- 110 g shredded Gouda cheese
- 2 tbsp. olive oil
- 60 g fresh or fine dried bread crumbs
- 2 tbsp. fresh flat-leaf parsley, chopped
Instructions
- Combine the shells, water, 350ml of the cream, 4 tablespoons of the butter, and the mustard in the inner pot of the Instant Pot. Season with 1 teaspoon salt and ½ teaspoon pepper. Give the mixture a stir, then lock the lid in place and turn the valve to Sealing. Pressure Cook on High for 7 minutes.
- While the pasta cooks, make the bread crumbs, if using. In a frying pan over medium heat, heat the oil. 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.
- When the cooking program is complete, let the steam release naturally for 10 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid, add the cheeses, the remaining ½ cup of cream, and the remaining 2 tablespoons of butter, and stir to mix well. Taste and adjust the seasoning, if needed.
- Divide among individual bowls, top with the herbed bread crumbs, if using, and freshly ground black pepper. Serve and enjoy!