Just make sure it isn’t the super thin small shreds. I usually like to shred my own cheese for mac and cheese, but with this recipe, we have liked it better with the pre-shredded. What we have found to work best is use a high quality pre-shredded cheese. But if you do, make sure to keep an eye on it so it doesn’t burn. You can turn your Instant Pot onto the sautée function to quicken up this step. It will need a few minutes of being stirred and sitting to thicken up the liquid and melt the cheese. It will look really soupy, but stir it up for a bit. Give it a stir and then add in the milk, cream, and sprinkle the cheese on top. This is what it looks like after the 6 minutes of pressure cook time and a quick stir. When the timer goes off, give it a quick release and then remove the lid after the steam has all released and the pin has dropped. Set the Instant Pot to pressure cook (or manual setting) for 6 minutes. Give it a nice stir, and place the lid on top. Last, add in the salt, pepper, and mustard powder (optional, but adds great depth). Place the uncooked noodles, chicken or vegetable broth, and water in the pot.Īdd 3-4 tablespoons butter cut into smaller pieces. Gather all the ingredients and your Instant Pot. You can read our full disclosure policy here. This just means if you click on a link to make a purchase, Our Future Homestead may make a small commission at no extra cost to you. How to Make Instant Pot Mac and Cheeseĭisclosure: Some of the links in this post are affiliate links. This recipe keeps our Instant Pot in constant use. I can make it all in one pot which makes for super easy clean up. It is creamy and cheesy (yet no processed junk!) Oh let me count the ways I love this mac and cheese. This super creamy version of homemade mac and cheese is a crowd pleaser and on the table in around ten minutes. If this recipe for Instant Pot mac and cheese were the only thing we ever cooked in our pressure cooker, it would still be worth it to have it.
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