Any day is a good day for a bit o’ cheese, especially St. Patrick’s Day. We know you will be dancing a jig to the tasty treat we call Irish Mac ‘n Cheese! This lucky al dente pasta has you covered with the melted Irish cheddar cheese gooey-ness, along with just the right touch of healthy brought to you by the tenderly delicious Brussels sprouts. Adults and children alike will want this cheesy tradition to continue long after the holiday has passed. So, forget the potatoes and try this new version of golden delicious, Irish Mac ‘n Cheese. All the leprechauns will be glad you did!
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
Step 1 –Set the pressure cooker to the “sauté” setting.
Step 2 –Add the bacon strips to the pressure cooker and cook until they are crisp, about 5 minutes.
Step 3 –Transfer the bacon strips to a paper-towel-lined plate.
Step 4 –Discard all but 1 tablespoon of the excess drippings from the pot.
Step 5 –Add the Brussels sprouts to the drippings and season them with the salt and the black pepper.
Step 6 –Cook the Brussels sprouts for 1 minute, then turn off the pressure cooker.
Step 7 –Add the pasta, the butter, and the water to the sprouts, cover, select the “manual” setting, and cook on high pressure for 3 minutes.
Step 8 –Use the “quick release” function to release the steam.
Step 9 –Stir the milk, the cheese, the garlic powder, and the cayenne pepper into the pasta mixture until the cheese has fully melted.
Step 10 –Taste the pasta mixture and season with the salt, as needed.
Step 11 –Top the mac ‘n cheese with the crispy bacon and serve.
