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. If you like this recipe, follow me on Instagram, Facebook, or Pinterest for more Dinner Inspiration.The Instant Pot cooks noodles incredibly fast and it’s a one-pot meal! That’s right, skip babysitting boiling water. I hope you make it and love it as much as we did! I left a pan out for Mister Tipsy to take some when he got home late from work for dinner and when I woke up, he had eaten most of the pan!! That was for sure, a sign that it was good, even after sitting out. It remained creamy and did not get grainy. I have to admit that this was one of the best darn macaroni and cheeses I have ever eaten. If you like this as well, preheat your oven to 425 degrees, spray a cast iron skillet or casserole dish with non stick spray, add the macaroni, top with the french fried onions, the rest of the cheese and bake for ten minutes. Now you can eat your macaroni as it, but I like to have a crispy crust on it.Now your mixture will look a little watery, do not worry, it needs to sit for ten minutes and the pasta will absorb the extra liquid. When the cheese is all melted, turn off the instant pot.Stir constantly so the cheese doesn’t burn on the bottom. Set the instant pot to the saute setting, low, and add the evaporated milk, the Velveeta, the 3 cups of the cheddar cheese and simmer until the cheese is melted. When the timer goes off, do a quick release.Use the manual setting, high, for 5 minutes.Add your noodles, broth, salt, pepper, garlic powder, dry mustard, and butter to the Instant Pot.The steps for the Instant Pot Macaroni & Cheese are INSANELY simple.
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