![]() If you have other favorite seasonings for macaroni and cheese, feel free to use those! Some people like nutmeg, garlic powder, or onion powder. It simply enhances the flavors of the cheese. The mustard and hot sauce add flavor to the finished dish, but not any heat. Add a splash of milk or cream if needed to thin. Add additional 1/2 cup cheese if you’d like it cheesier. Gradually incorporate 1 cup of the shredded cheese and mix constantly.Open the lid and mix the noodles to break them up.Lock the lid, turn the knob to sealing, and cook on manual high pressure for 4 minutes with a quick release.To the Instant Pot, add macaroni, water, bouillon, cream, mustard, hot sauce, and salt.Any other parents relate? How to Make Instant Pot Macaroni and CheeseĪdd everything to the pot, stir, then cook. I’m not sure how we got here, but power struggles over mac and cheese aren’t worth the energy #pickmybattles. My kids actually prefer Instant Pot Easy Mac to any homemade, gourmet mac and cheese. It’s a no-drain, no fuss recipe for Easy Mac in the Instant Pot. If you don’t want to make a from-scratch recipe for Instant Pot Mac and Cheese, don’t worry! I’ve got you covered with my tried and true recipe for Kraft Mac and Cheese in the Instant Pot. Feel free to double this recipe if you like! Most recipes for Instant Pot mac and cheese call for 4 cups of noodles. For a reference point, a box of Kraft Macaroni and Cheese contains one cup of noodles. So you don’t have to use an entire box or pound of noodles if you don’t want that much. This recipe is unique because it calls for half a pound of macaroni noodles. I find that the starch in Instant Pot Mac and Cheese makes the sauce thick, rich, and creamy. That’s why the texture is different! Pressure Cooking NoodlesĪdding back starch is a chef’s trick to thicken pasta sauces. On the other hand, pressure-cooked noodles cook so quickly they don’t have time to release starch. Pasta boiled in water releases starch while absorbing liquid over time. The cooking chemistry is completely different for boiling a pot of noodles and pressure-cooking a pot of noodles. I will say macaroni cooked in the Instant Pot does have a slightly different texture than if it was boiled on the stove. Skip straining an intimidatingly heavy pot of steaming noodles. Thin with a bit of milk if necessary.The Instant Pot cooks noodles incredibly fast and it’s a one-pot meal! That’s right, skip babysitting boiling water. To reheat, warm either in the microwave or on the stove until heated through. Leftover mac and cheese will keep in an airtight container in the fridge for 2-3 days. You can serve this mac and cheese as a main with a couple of yummy sides or serve it as a side dish to a main! Bake it. Once your mac and cheese is cooked, transfer it to a greased baking dish, sprinkle a bit of extra cheese and Panko on top, and bake it until the cheese is melted and the breadcrumbs are golden-brown and crispy.Mix in some pesto. Add a dollop of pesto to your mac and cheese.Add a protein. Mix in cooked chicken, bacon, ground beef, sausage, or check out my baked crab mac and cheese instead.Add veggies. Stir in roasted broccoli, asparagus, peas, spinach, sun dried tomatoes, bell peppers, etc.Give it a Mexican twist. Add in some taco seasoning, taco meat, and salsa for a flavor variation.Make it spicy. Top it off with some hot sauce or cayenne pepper for extra heat.Whatever cheese you use, make sure to shred your own (including the parmesan)! The anti-caking agent in pre-shredded cheese gives the melted cheese a grainy texture. ![]() Make sure you shred your own cheese so it’s extra smooth! Shredded Parmesan, Gruyere, and Sharp Cheddar Cheese – a nutty, tangy, smooth, slightly smoky combination of cheeses melted over the pasta.The higher the fat content, the creamier the mac and cheese will be. Which whatever milk you have on hand: skim, almond, 2%, etc. Milk – the base for an ultra smooth, creamy, and cheesy sauce.Salt and Black Pepper – enhances flavor and adds just a touch of heat.No broth? No problem! Use water, but you’ll need to adjust the seasonings for more flavor. The noodles cook directly in the broth which gives the pasta depth of flavor. Feel free to use chicken broth if preferred. Vegetable Broth – use veggie broth to keep this dish vegetarian.There’s no need to cook your pasta first it cooks right in the instant pot! If you’d like to use a different noodle, feel free, but you may need to adjust the cook time. Pasta – today, we’re using medium shells.□ IngredientsĪ few secret ingredients – vegetable broth and THREE kinds of cheese – make this the BEST macaroni and cheese recipe. Although my one pot mac and cheese and my slow cooker mac and cheese are delicious, I’m having tons of fun with my instant pot…and this instant pot mac and cheese might just take the cake. I am absolutely loving this instant pot take on a classic.
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