![]() Taste and add more salt and pepper if desired.Pressure cook at high pressure for 3 minutes for whole wheat elbow pasta or 4 minutes for white elbow pasta.Combine the pasta, water and seasonings in the Instant Pot.Then follow these steps to make the best Instant Pot mac and cheese: If you’re new to Instant Pot cooking, I recommend reading my guide on how to use an Instant Pot. Plus, you can’t beat the flavor of fresh milk and real cheese.įind the full printable recipe with ingredient amounts and instructions in the recipe card below. I prefer to make mac and cheese with whole milk because it is less processed than canned milk. Milk: This recipe is for Instant Pot mac and cheese without evaporated milk.The sharp white cheddar gives the best flavor to mac and cheese! Cheese: I have found that a combination of sharp cheddar cheese and sharp white cheddar cheese makes the best mac and cheese.You’ll stir the butter into the hot cooked pasta and it will melt right in. Some recipes call for adding the butter before cooking the pasta, but this can lead to a mess during the quick release process. Butter: A little butter adds richness.You can also add a teaspoon of Dijon mustard or 1/2 teaspoon of dry mustard, if desired. I use paprika, garlic powder, salt and pepper in this recipe. Seasonings: A few simple seasonings flavor the pasta as it cooks.For extra flavor, you can substitute all or part of the water with chicken broth. ![]() Water: The pasta absorbs all of the water as it cooks.I recommend using elbow macaroni pasta, but other short pasta shapes, such as shells, will also work. Elbow Pasta: You can use white pasta or whole wheat pasta in this recipe. ![]() Try it yourself, and wait for the compliments to roll in! Instant Pot Mac and Cheese Ingredients We love to serve this Instant Pot mac and cheese with Roasted Broccoli or steamed broccoli and Garlic Knots. This recipe, along with Instant Pot Spaghetti and Instant Pot BBQ Chicken, is one of my family’s favorite dinners.
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