HOMESTYLE MAC AND CHEESE RECIPES RECIPES

Steps:

• In the Instant Pot®, combine the shells, water, 1½ cups (350 ml) of the cream, 4 tablespoons (60 g) of the butter, and the mustard. 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. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.
• 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.
• 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 (120 ml) cream, and the remaining 2 tablespoons (30 g) 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, and serve.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
• In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
• Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
• Bake 35 to 40 minutes or until biscuits are golden brown on top.