This creamy indulgent recipe is the perfect cheat-day treat. Try reducing the cream in favour of more milk or stock to make this healthier.
Best sprinkled with crunchy breadcrumbs and served with a side salad.
Pro Tip: If serving as a family meal you may want to omit the mustard depending on how adventurous the kids are!
- 2 garlic cloves, crushed
- 1 small knob of butter
- 300g macaroni
- 200ml milk
- 400ml vegetable stock
- 170ml double cream
- 300g cheddar cheese, grated
- 1 tsp mustard powder or mustard (optional)
- Salt and pepper (to taste)
Select SAUTE and scroll down to BEEF STEAK and press START. Add the garlic and butter, then stir until the melted butter begins to bubble.
Add the macaroni, stock, milk and mustard (if using), briefly stir to combine then press BACK to stop cooking.
Put the lid on and close the pressure valve then select PRESSURE COOK and scroll down to MULTIGRAIN. Adjust the time down to 6 minutes and press START.
When the program has finished we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Add the cream and grated cheese and stir until the cheese has fully melted.