Please see below for more cheese options. Mozzarella cheese is good in some baked mac and cheese but not so much in an instant pot. Any cheese that melts well and it is not too stretchy like mozzarella. You can keep it in the instant pot on warm but remember sooner rather than later. This mac and cheese is best served fairly promptly while the cheese sauce is creamy and melted.Top with crisp bacon or pickled jalapenos.Add some veggies like steamed broccoli or cauliflower.Or add a little seasoned salt, Cajun seasoning, or dash of hot sauce. Season with more salt and pepper to taste.Grate the cheese while the elbows are cooking and have it ready to go. Things move fast with this so stay focused.In a pinch you could substitute water for your cooking liquid but the chicken broth really contributes to the overall flavor.Continue to gently stir until all the cheese is melted. Gently stir in the heavy cream and shredded sharp cheddar, white cheddar, and Parmesan cheese a handful at a time so the cheese melts. ![]() ![]() Remove the lid and stir in the butter until melted. Lock the lid into place and pressure cook on high pressure manual for 4 minutes. Start by combing the elbow macaroni, chicken broth, salt, onion powder, garlic powder, and black pepper in the instant pot. ![]() Believe me when I tell you that your family will be singing your accolades. ![]() Skip the boxed mac and cheese and treat yourself to the real deal. On the table is less than twenty minutes and easy enough for your tweens to make. Super creamy Instant Pot Mac and Cheese brings sharp cheese, white cheddar, and Parmesan together with elbow macaroni into the creamiest and quickest family friendly side dish ever.
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