TRUFFLE GRUYÈRE MAC & CHEESE - Homey macaroni and cheese is given a touch of dinner-party elegance with a double hit of truffle oil. Go traditional with elbow macaroni, or opt for small shells, cavatappi, campanelle, or other interesting pasta shapes.
1 lb macaroni or any type of short dried pasta 2½ cups water 2¾ cups heavy cream 6 tablespoons unsalted butter 2 teaspoons dry mustard Kosher salt and freshly ground pepper 1½ cups shredded Gruyère cheese 1½ cups shredded Cheddar cheese 3 tablespoons truffle oil FOR THE BREAD CRUMBS 2 tablespoons olive oil 2 tablespoons truffle oil 1 cup fresh or fine dried bread crumbs 2 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground pepper
In the Instant Pot®, combine the macaroni, water, 2 cups of the cream, 4 tablespoons of the butter, and the mustard and season with salt and pepper. Give the mixture a stir, then lock the lid in place and turn the valve to sealing. Press the Manual/Pressure Cook button and set the cook time for 7 minutes at high pressure.
While the macaroni cooks, make the bread crumbs. In a frying pan over medium heat, warm both oils. 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.
Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid, add both cheeses, the remaining ¾ cup cream and 2 tablespoons butter, and the truffle oil and stir to mix well.
Divide among individual bowls, top with the bread crumbs, and serve.