Ingredients
1 lb pasta, like shells or elbows
2 T unsalted butter
1 t salt
1/2 t garlic powder
1/2 t paprika
1/2 t dry mustard
Pepper to taste
4 c water
1/2 c milk or cream plus water to thin the sauce if necessary
12 oz assorted cheeses, like sharp cheddar and Colby jack, grated
Toasted panko bread crumbs: in a small skillet, combine bread crumbs, a drizzle of olive oil, and season with salt. Cook over medium heat, stirring frequently, until the bread crumbs are golden brown.
Instructions
Combine all ingredients up to and including water in the Instant Pot. Stir a little, then put the lid on the pot, close the valve, and set it for 4 minutes on high pressure. After the 4-minute cooking time, release the pressure carefully and remove the lid. Stir in milk then begin adding cheese in several additions, stirring after each addition. Add water if you prefer a thinner sauce. Top with toasted panko crumbs.
Brussels Buds with Andouille Sausage
Chop one onion and sautƩ in a skillet with olive oil over medium heat. Add in half moons of sausage and cook until onions begin to brown just a bit. Add in a bunch of Brussel bud leaves, sliced into thin ribbons and a sprinkle of salt. Cover with a lid for a few minutes until greens are wilted. Remove the lid, add in some olive oil, then continue to cook until greens are tender to your liking
