Italian Mac and Cheese - Pressure Cooker

By sheilaolim

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4-6

Ingredients

• 16 oz. (500 g.) Pipes, Elbow Macaroni, Penne or short tubular Pasta that can scoop up the cream sauce
• 1 Tbsp. Olive Oil
• 2 tsp. Sea Salt
• 8 oz (250 g). Sheep or Cow Milk Ricotta
• 1 sprig of Parsley or Basil, finely chopped
• Freshly Ground Pepper to taste
• 1/2 cup Pecorino Romano , grated

Details

Adapted from hippressurecooking.com

Preparation

Step 1

In the pre-heated pressure cooker, add a swirl of olive oil, pasta, salt and enough water to just cover the pasta. Smooth the pasta out with a spatula to get an even layer and submerge as much pasta in as little water as possible.
Set the pan to cook on LOW pressure. Turn the heat up to high and when the pan has reached LOW pressure, lower the heat and count 4 minutes (or the recommended time).
When time is up, open the cooker by releasing the pressure.
Pour out about half of the cooking water from the pressure cooker into the sink. Mix in the ricotta cheese and parsley or basil.
Top each bowl with abundant Pecorino Romano cheese and pepper and serve immediately.