So it’s no secret that we absolutely love mac and cheese, but the addition of Instant Pot into the mix makes homemade so incredibly easy and quick, what’s NOT to love? How to make Instant Pot Mac and CheeseĬan you cook macaroni in an Instant Pot? Yes, yes you can! And it’s INCREDIBLY simple regardless of whether you’re an IP pro or novice. I grew up on boxed mac and cheese but after being an adult I’ve come to the conclusion that homemade macaroni and cheese is THE ONLY WAY TO GO. Instant Pot Mac and Cheese may be our absolutely favorite easy recipe of all time. Prepare yourself for fewer leftovers and more smiles! Thin with a bit of milk if necessary.Instant Pot Mac and Cheese is quick, easy and delicious comfort food at its best. 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.
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