![]() ![]() So once you’ve got your Instant Pot, you’re ready to make Instant Pot Macaroni and Cheese for your family! We’ve got a 6-Quart Instant Pot and it works pretty well for our family of three adults and two kids. If you don’t have an Instant Pot yet, then you need to get one! I’m pretty sure you can make everything you can dream up in one from breakfast to lunch and on to dinner! Plus there are some amazing dessert recipes out there too! So making food that I know the kids will enjoy that’s also simple for me in the kitchen makes this a winning recipe! On busy nights, easy is always the name of the game. This recipe has quickly become one of my favorites because you can make it all in one pot and it’s easy. So when I got my Instant Pot, it only made sense to try making Pressure Cooker Mac and Cheese! (If you’re looking for another one of my favorite mac and cheese recipes, try Copycat Cheesecake Factory Mac and Cheese!) We’ve tried tons of different macaroni and cheese recipes and always enjoy them. When we go out, she’ll order macaroni and cheese if it’s on the menu and I’m pretty sure she’d eat it for lunch every single day if I let her! To reheat, allow the frozen mac and cheese to thaw in the fridge overnight and then reheat in a saucepan or in the oven.I’ve always loved macaroni and cheese and it’s one of my daughter’s favorite foods. Allow it to cool to room temperature before you put it in an airtight container or a plastic freezer bag. The creamy sauce makes this a great dish to freeze because the pasta will stay super moist when you reheat it. You can also drizzle some water or milk overtop and microwave for 2-3 minutes, stirring halfway through. Reheat in a saucepan with a little extra milk to keep it creamy and thin it up a little or bake it in a 350☏. Be sure to use them up or freeze them within 3-4 days. Keep any leftovers in an airtight container and store it in your refrigerator. Here are some ideas for add-ins and toppings. But sometimes, you just might need a little extra to put it over the top. So much creamy goodness is never a bad thing. What can I add to mac and cheese to make it better? Try mozzarella, cream cheese, smoked gouda, and even brie (minus the rind, of course) to mix it up. Gruyere and Parmesan add nuttiness to the sauce, but also make it super creamy and gooey. Sharp cheddar is the one cheese that gives the dish the yellow color we’re all familiar with and great flavor. What is the best cheese for mac and cheese?įor any macaroni and cheese dish, it is important to use a mix of full fat cheeses that melt easier into the sauce and add flavor. The chicken broth adds enough liquid to the sauce to ensure that your noodles get cooked without being dry. Plus, it's a shelf-stable ingredient, so it's easy to have on hand for recipes like this! Can you put uncooked pasta in a slow cooker?Ībsolutely! There is no need to cook the noodles first. You can use regular milk, but using evaporated milk creates an extra creamy texture without the fat of real cream. Chives – Since this is a garnish, you can skip it or use sliced green onions instead.Yellow, Dijon and grainy mustards will all work. Mustard powder – This is the classic seasoning for mac and cheese but you can use ½ tablespoon prepared mustard instead.It is coated to keep it from sticking together in the bag and will make the sauce gritty. Cheddar cheese/Swiss cheese – What is your favorite cheese? Use it! Gruyere, fontina, and Monterey Jack cheese taste good together and melt well.If what you have is salted, just adjust the salt to taste. Butter – It’s best to use unsalted butter to keep the sauce from being too salty.Regular milk can make the sauce very runny and less creamy. Evaporated milk – You can substitute the evaporated milk with half & half or cream.If you don’t have broth, you can use whole milk. Vegetable broth would work well here to keep it vegetarian. Chicken broth – The noodles need to be in liquid to cook and chicken broth adds flavor and liquid.Whole wheat and gluten-free pasta don’t work well in the slow cooker as they will turn mushy. Elbow macaroni, farfalle, or rotini (corkscrew) hold the most sauce. Macaroni or mini shells – Any high-quality pasta will work.Cook on low for 2 hours, stirring once per hour.Add everything (except for chives) to slow cooker and stir.Spray the slow cooker in cooking spray. ![]() This will be one of the easiest recipes you ever make! Here's how: How to make mac and cheese in a slow cooker ![]()
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