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Irish Mac 'n Cheese

Diner-StyleHolidayPastaPressure Cooker
Time :20 minutes
Yield :6 servings
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The Scoop

Mac and cheese just got a cozy little upgrade!
Crispy bacon, melty Irish cheddar, and tender Brussels sprouts turn this into a one-pot dinner that's rich, comforting, and surprisingly balanced.
It's everything you love about classic mac and cheese, with a little extra personality and a lovely Irish accent.
Hack it:
Swap the Irish cheddar for smoked gouda, Gruyère, or white cheddar for a different flavor profile.
Add shredded rotisserie chicken to make it an even heartier one-pot meal.
Stir in caramelized onions for extra sweetness that pairs perfectly with the Brussels sprouts.
Use diced ham or pancetta instead of bacon for a fun twist.
Mix in a spoonful of Dijon mustard to deepen the cheesy flavor.
Top with toasted panko breadcrumbs and broil for a few minutes if you love a crispy finish.
Leftovers:
Reheat with a splash of milk to bring the sauce back to its creamy consistency.
Turn it into mac and cheese waffles by pressing portions in a waffle iron until crispy.
Stuff it into baked bell peppers and bake until hot and bubbly.

Ingredients

  • 4 strips thick-cut bacon, diced
  • 4 cups Brussels sprouts, shredded
  • kosher salt, to taste
  • black pepper, to taste
  • 1 (16-ounce) box small pasta shells
  • 3 tablespoons salted butter
  • 3 1/2 cups water
  • 3/4 cup whole milk
  • 4 cups Irish cheddar cheese or sharp cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

Directions

  • Set the pressure cooker to the "sauté" setting.
  • Add the bacon strips to the pressure cooker and cook until they are crisp, about 5 minutes.
  • Transfer the bacon strips to a paper-towel-lined plate.
  • Discard all but 1 tablespoon of the excess drippings from the pot.
  • Add the Brussels sprouts to the drippings and season them with the salt and the black pepper.
  • Cook the Brussels sprouts for 1 minute, then turn off the pressure cooker.
  • Add the pasta, the butter, and the water to the sprouts, cover, select the "manual" setting, and cook on high pressure for 3 minutes.
  • Use the "quick release" function to release the steam.
  • Stir the milk, the cheese, the garlic powder, and the cayenne pepper into the pasta mixture until the cheese has fully melted.
  • Taste the pasta mixture and season with the salt, as needed.
  • Top the mac 'n cheese with the crispy bacon and serve.
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