This easy-to-make pasta dish is an adaptation of the delicious Macaroni and cheese recipe by Ms. Jessica Coursen published on her Active Hip Momma blog. I tested it with macaroni and farfalles and we finally preferred the texture of the farfalles pasta perfectly coated with creamy sauce. Thanks to Danielle Meilleur who told me that it is possible to double the recipe.
Servings: 2
Suggested accompaniment: Green Salad, ham.
Note that the total cooking time takes into account the time that the Instant Pot takes to start cooking, the cooking and the resting time before releasing pressure.
Put the farfalle, water, butter and salt in the inner pot. Select « Pressure Cook or Manual », select « high » set 5 minutes with "keep warm at off". Press « start ».
When the alarm of the end of cooking sounds, immediately release pressure called the quick release. Remove lid ( it is normal that there is still some water with the farfalles). Add cream and Tabasco, select "sauté at high" then press "start".
As soon as the cream begin to simmer, gradually add cheese stirring constantly with a wooden spoon until the sauce thickens lightly. (After serving the pasta the will continue to absorb the sauce and the texture will be creamy.)
Serve immediately and season to taste with freshly ground black pepper.
Ingredients
Directions
Put the farfalle, water, butter and salt in the inner pot. Select « Pressure Cook or Manual », select « high » set 5 minutes with "keep warm at off". Press « start ».
When the alarm of the end of cooking sounds, immediately release pressure called the quick release. Remove lid ( it is normal that there is still some water with the farfalles). Add cream and Tabasco, select "sauté at high" then press "start".
As soon as the cream begin to simmer, gradually add cheese stirring constantly with a wooden spoon until the sauce thickens lightly. (After serving the pasta the will continue to absorb the sauce and the texture will be creamy.)
Serve immediately and season to taste with freshly ground black pepper.
