![]() ![]() You can easily cut this recipe in half if you have a small family or don’t want a lot of leftovers. This makes a good portion of macaroni and cheese.If you like a little crunch with your mac and cheese, sprinkle panko breadcrumbs on top before serving.Sometimes, I will try adding asiago or even a smoked gouda for a little different variation. ![]() For cheese, I like to use a variety mixed together but, once again, this is a preference as to what cheese you like in your mac and cheese.I like to use whole milk to create a more flavorful, rich mac and cheese, but you can use whatever kind of cow’s milk you want.Once the pasta is cooked, add in all your grated cheese, milk, garlic powder, and your nutmeg. Once the cook time is done, do a quick release of pressure. Cook for 4 minutes on high pressure/ manual. If you don’t like mixed vegetables, small corn and peas work great. Place the pressure cooker lid on, making sure the valve is set to sealing position. I like to use frozen because they quickly cook once you re-seal the Instant Pot. Remove the chicken and cut into bite sized pieces. Pressure cook HIGH for 6 min with a 6 min NPR if using frozen chicken tenders or 3 min with a 6 min NPR if using thawed chicken tenders. Set the Instant Pot to 5 minutes on high pressure, and let cook. You can use whatever small vegetables you want. Place all of the ingredients besides the shredded cheese into the Instant Pot in the order listed.Serve warm with fresh parsley to garnish.Seal the lid back on and let the mac and cheese sit for 4-5 minutes, or until the frozen vegetables are soft. Pressure cook on high pressure for 4 minutes. Close the lid on the Instant Pot, and turn the valve to sealed position. Add 4 cups of water, and then give the mixture a good stir making sure each pasta shell has been mixed with the water. Stir in the milk, cheese and the frozen vegetables until combined. Add your medium shells, butter, and kosher salt to the Instant Pot.Once all the steam has been released, unplug the Instant Pot and slowly remove the lid making sure to keep the lid facing away from you and using a towel or oven mitt. Step 2: Stir in butter, cheese, and milk until it all melts to make your cheese sauce. Let the whole thing pressure cook in the Instant Pot under high pressure. Once the Instant Pot or pressure cooker is done cooking, do a quick release. Step 1: Put noodles, water, and salt into the Instant Pot, plop the lid on to seal it, and push a few buttons.Seal the lid and set the Instant Pot to Manual for 4 minutes. Quick-release the pressure and uncover the pot. Turn off the sauté feature and then add the noodles, broth, and hot sauce to the pot and stir everything together. When the butter is melted, add the garlic. Secure the lid, and set the mixture to pressure cook at high pressure for 4 minutes. Use a spoon to gently press the pasta under the surface of the water. Lightly salt & pepper the mixture, to taste. ![]()
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