Baked Macaroni and Cheese in the Pressure Oven
Elevate macaroni and cheese with this flavorful combination of gruyere, Parmesan and cayenne, made especially for the pressure oven.
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Cooking tools:
- Pressure oven
- Stove
- Pot
- Baking pan
- Saucepan
- Whisk
- Wooden spoon
- Spatula
- Grater
- Colander
- Baking dish
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen timer
Ingredients
- 8 ounces dried elbow macaroni
- 6 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3-½cups milk
- ½ white onion
- 1 bay leaf
- 10 ounces aged sharp white Cheddar cheese, shredded
- 3 ounces Gruyere cheese, shredded
- 1 ounce Parmesan cheese, grated
- Kosher salt
- Freshly ground black pepper
- 1 pinch cayenne
- 1 cup fresh brioche or challah bread crumbs
- 2 tablespoons chopped parsley
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