Nothing dehydrated, no ingredients that you can’t pronounce. So creamy and delicious and you can feel good that it is just 5 real food ingredients. You really cannot go wrong with this method. It makes a more creamy, rich sauce, but I use our normal 1% with great results too. Pressure cook on high for 5 minutes (4 minutes if you live at high altitude or if you would prefer more al dente pasta) and quick release the pressure once the timer goes off. Step 2: Place the lid on the Instant Pot and seal it. I usually do not have whole milk on hand. Push the pasta into the water so it is covered. Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. The smaller the pot, the faster it pressurizes. It will take your pressure cooker about 5-7 minutes to come to pressure. The recipe is simple, so you can add the seasonings that you like. Pressure cook mac and cheese for 3 minutes on high pressure. A little mustard powder, garlic salt or nutmeg is also great depending on the cheeses you use and the mood you are in:). I like to add a little cayenne pepper or hot sauce before serving. You could definitely play around with trying different combinations of cheeses and spices. I would recommend smooth-melting cheeses such as cheddar, gouda, gruyere, Monterrey jack for the best results. It seriously could not have been easier and my family was raving about how good it was! And I had to agree it really was just as good (maybe even better) than the original more time consuming recipe. I simply dumped in the elbow noodles, water and salt into the instant pot and set them to cook, then stirred in butter, cheese and seasonings-that was it! SO SIMPLE and SO YUMMY!! I had some pulled pork in the crockpot and had planned on making my classic Mac and Cheese recipe to go with it, along with a salad (gotta get in some greens, of course-haha)! Anyway, I did not want to take the time and decided to try making Instant Pot Mac and Cheese. The first night I tried this recipe, I was in the middle of painting my sons room and realized it was almost dinner time. The bags of shredded cheese are coated in a powder to keep it from sticking together, which makes your sauce grainy.I am so excited to share this incredible recipe with you! My boys LOVE Mac and Cheese and this is possibly the BEST and the EASIEST Mac and Cheese recipe that I have ever made! I am serious! One tip for creamy, perfect homemade mac and cheese: don’t use pre-shredded cheese. Add pasta, water, butter, mustard, garlic powder and 1 teaspoon salt to the bowl of an Instant Pot, and briefly stir to combine. Just one pot and about 20 minutes is all it takes to make homemade mac and cheese. Spice it up with some seasoning and/or Sriracha.Seal the pot, and cook for 4 minutes at high pressure.Dump pasta, water, butter, and salt into the Instant Pot.I tweaked it a bit to give it a little more flavor, but it was a great starter recipe to get me going. So I turned to my trusty Instant Pot, to at least keep the level of time and effort the same as the boxed stuff.Īctive Hip Momma’s recipe seemed to be the simplest and most popular one, so I started there. Now, I’m not a crunchy mom in the least, so I don’t even really know what the whole deal with phthalates is, but I did enough Googling to decide I needed to at least attempt to do better for my son, especially in these early years. Apparently all boxed mac and cheese products have evil, murderous phthalates in them. And then I found out that my beloved boxed mac and cheese had to be added to our list of things to be terrified of as a mom (it’s a long list, y’all).
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