ALL-IN-ONE CHEESEBURGER MACARONI (MAX UMAMI EDITION)
makes 6 servings · total 25 minutes · tested

A rich, nostalgic one-pot meal engineered specifically for 6-quart
electric or stovetop pressure cookers. Raw ground chuck, dry rigatoni,
and aromatics cook simultaneously under pressure in a savory umami-rich
beef stock. American cheese and cream cheese provide natural emulsifiers
that meld heavy cream, shredded sharp cheese, and savory dips into an
ultra-velvety, diner-style burger sauce.

INGREDIENTS
  -- Pressure Cooker Base --
      900 g   ground chuck (raw, broken into clumps; 80/20 or 85/15
              preferred)
      450 g   dry rigatoni (dry; can substitute rotini (reduce cook time
              to 4 min))
      950 g   water (hot tap; dissolved with bouillon and MSG)
       20 g   Better Than Bouillon beef base (paste; approx. 1 rounded
              Tbsp)
        3 g   monosodium glutamate (MSG) (crystal; approx. 1/2 tsp)
      100 g   yellow onion (finely diced; approx. 1/2 medium onion)
      120 g   bell pepper (finely diced; 1 medium pepper)
        6 g   fine salt (fine; dialed back to balance bouillon sodium)
        3 g   black pepper (freshly ground; approx. 1 tsp)
        6 g   garlic powder (dry; approx. 2 tsp)
        4 g   onion powder (dry; approx. 1.5 tsp)
        4 g   smoked paprika (dry ground; approx. 1.5 tsp)
  -- Dairy & Finishing Emulsion --
      170 g   American cheese (sliced or block, chopped; essential for
              sodium citrate emulsion)
      150 g   sharp cheddar or colby jack (shredded)
      115 g   cream cheese (cubed; approx. 1/2 standard 8 oz block)
      120 g   heavy whipping cream (liquid; room temperature or chilled)
       60 g   French onion dip or pimento spread (spread; adds depth and
              tang)
       15 g   yellow mustard (liquid; or splash of pickle brine for
              burger acid)

STEPS
  Dissolve Base Liquid
    1. Add 950 g of hot tap water to a measuring pitcher or bowl.
    2. Whisk in 20 g Better Than Bouillon beef base and 3 g MSG until
       completely dissolved. Set aside.
  Layer the Pot
    1. Scatter the 900 g raw ground chuck across the bottom of the
       6-quart pressure cooker inner liner, pinching it into bite-sized
       clumps. Do not compress or pack it down.
    2. Evenly distribute the 100 g diced yellow onion and 120 g diced
       bell pepper across the meat.
    3. Sprinkle 6 g salt, 3 g black pepper, 6 g garlic powder, 4 g onion
       powder, and 4 g smoked paprika evenly over the meat and
       vegetables.
    4. Pour the 450 g dry rigatoni in an even layer directly over the
       seasoned meat.
    5. Pour the prepared broth over the entire assembly. Gently press
       the pasta down with a flat spoon or spatula until most noodles
       are submerged. Do not stir the meat up from the bottom.
  Pressure Cook
    1. Secure and lock the pressure cooker lid. Turn the steam release
       handle to Sealing.
    2. Cook on High Pressure for 5 minutes (if using rotini, set timer
       to 4 minutes).
    3. When the cook cycle ends, perform an immediate Quick Release of
       the steam. Pulse the valve if starchy liquid begins to spray.
  Emulsify and Serve
    1. Carefully remove the lid once the pin drops.
    2. Break up any larger remaining clusters of ground beef with a
       sturdy wooden spoon or heatproof spatula.
    3. Immediately add 170 g American cheese, 150 g shredded cheese, 115
       g cubed cream cheese, 120 g heavy cream, 60 g French onion dip
       (or pimento cheese), and 15 g yellow mustard.
    4. Stir continuously for 90 to 120 seconds. The residual heat of the
       pasta and beef will emulsify the dairy into a smooth, glossy
       sauce.
    5. Allow the dish to rest uncovered for 3 to 5 minutes so the pasta
       starches tighten the sauce to a clinging consistency before
       dishing.

EQUIPMENT
  - 6-quart electric pressure cooker (Instant Pot or similar)
  - Digital kitchen scale (gram-accurate)
  - Heatproof spatula or wooden spoon
  - Chef's knife and cutting board

FOOD SAFETY
  - Ground beef requires reaching an internal temperature of
    $160^\circ\text{F}$ ($71^\circ\text{C}$). The 5-minute cycle at High
    Pressure ($\sim 240^\circ\text{F} / 115^\circ\text{C}$) exceeds this
    threshold, cooking the beef thoroughly throughout.
  - Cool leftovers rapidly within 2 hours before transferring to
    airtight refrigeration.

STORAGE
  - Refrigeration: Store in airtight containers for up to 4 days.
  - Freezing: Not recommended due to dairy separation upon thawing.
  - Reheating: Reheat gently in a skillet or microwave with a splash of
    milk or water (approx. 15–30 g) to revive the creamy cheese
    emulsion.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/all-in-one-cheeseburger-macaroni-max-umami-edition.txt
  https://creativecommons.org/licenses/by/4.0/