Leftovers go into an airtight container and are good in the fridge for up to 4 days. If you want to bump up the veggie content on this, feel free to stir in some steamed broccoli once the cheese and macaroni are combined. Taste and adjust your comfort food to your liking! Add more salt or pepper as desired. You want to gently stir until the cheese is completely melted. Finish it and serve! Turn the instant pot to the ‘keep warm’ setting and stir in the shredded cheese and milk (or half and half) with a wooden spoon.Once the cook cycle is complete, you can do a manual pressure release, but know that if you have a full pound of pasta in there, you will get some sputtering of hot liquid out the vents! For this reason, I like to give it a bit of time to naturally release the pressure before turning the valve. This is just long enough for the noodles to cook to al dente. Then, program the instant pot to manual high pressure for 4 minutes. Pressure cook it. Top your pressure cooker with a lid and turn it to the sealing position.We want a smooth cheese sauce at the end! Stir it all together to make sure you aren’t left with clumps of seasonings. Toss is all in. Add the elbow macaroni, water (or stock), butter, slat and mustard powder to the instant pot.How to make the best instant pot mac and cheese: regular milk or half and half: I know a lot of people also like to use evaporated milk and though it does work well in a pinch, I find the flavor of the Mac and cheese is much better with half and half!. The variations on are endless on this recipe! Here are my suggestions: Sharp cheddar cheese, mozzarella cheese, Monterey Jack, fontina, provolone, parmesan cheese, havarti, gouda, and gruyere.If you’re making this for kids, one kind of cheese will do! The complexity of the Mac and cheese is much more pleasing that way! I like to do a blend of nutty and stretchy cheeses. Shredded cheese: the kind of cheese you use is entirely up to you! I do suggest using a blend of different cheeses for the best flavor if you are making this for adults.Ground mustard: this adds a bit more complexity to the mac and cheese.Uncooked elbow macaroni: You could also use shells or other small shapes of pasta if that’s what you have on hand.I have the 8 quart because sometimes I cook for large crowds.Ingredients for instant pot Mac and cheese: It is amazing how easy it makes some things! Most families will find a 6 quart will work great. Tools In This Post: I have gotten quite attached to my Instant Pot. I’m keeping my eyes open to pick one up for a gift! I won’t tell you to go buy an Instant Pot but I will say that if you are interested there are usually good sales around Thanksgiving. Our kids literally shovel this into their mouths two fistfuls at a time! (Granted we have toddlers) but still – it is completely hysterical! I usually make it when my mom’s group comes over. I never had a recipe I loved so I didn’t bother. Frankly I was not somebody who made homemade mac and cheese that often. But when my friend Emilee gave me this recipe – well that is when I fell in love. Then I discovered I could make amazing refried beans in minutes without even soaking the beans. I enjoyed playing with the appliance because new kitchen toys are fun. Now it is my treasured baby! Who knew you actually could cook frozen chicken? I mean seriously! Instant Pot Mac and Cheese When I bought my Instant Pot I was a bit skeptical.
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