INSTANT POT MACARONI AND CHEESE RECIPE HOW TO

INSTANT POT MACARONI AND CHEESE RECIPE HOW TO

How to make the best instant pot mac and cheese: regular milk or half and half: I know a lot of people also like to use evaporated milk and though it does work well in a pinch, I find the flavor of the Mac and cheese is much better with half and half!.The variations on are endless on this recipe! Here are my suggestions: Sharp cheddar cheese, mozzarella cheese, Monterey Jack, fontina, provolone, parmesan cheese, havarti, gouda, and gruyere.If you’re making this for kids, one kind of cheese will do! The complexity of the Mac and cheese is much more pleasing that way! I like to do a blend of nutty and stretchy cheeses. Shredded cheese: the kind of cheese you use is entirely up to you! I do suggest using a blend of different cheeses for the best flavor if you are making this for adults.Ground mustard: this adds a bit more complexity to the mac and cheese.Uncooked elbow macaroni: You could also use shells or other small shapes of pasta if that’s what you have on hand.A meal that every family member is sure to love.Ingredients for instant pot Mac and cheese: But the end result speaks for itself: A family-size serving of homemade mac and cheese that rivals any packaged variety. Making homemade macaroni and cheese in the Instant Pot almost feels too easy or too good to be true (at least that’s what I thought the first time I made this recipe). Just prep the pasta in the Instant Pot, shred the cheese, whisk the ingredients, and walk away. No babysitting or continuous whisking and stirring required. With just one pot and about 20 ish minutes (when you factor in the time it takes for the pot to come to pressure), the Instant Pot cooks the pasta noodles, melts the cheese, and warms the cream sauce. The Instant Pot (or any electric pressure cooker you choose to use) simplifies the task of making homemade macaroni and cheese. Maybe you remember the butternut squash mac and cheese, or the classic mac and cheese? Today, let’s make another version of a classic mac and cheese, this time using the Instant Pot. I’ve shared recipes for homemade mac and cheese in the past. And this is where today’s recipe enters our chat… It doesn’t take long to make your own oatmeal, and the homemade version tastes so much better than the artificially-flavored packages.Īnd instead of reaching for the mac and cheese box, make your own. Instead of grabbing a flavored package of instant oats, pick up rolled oats, maple syrup, milk, and cinnamon. Grab some olive oil on your way out, and then head home to make a nourishing bowl of homemade mashed potatoes. Then head over to the dairy department and look for the cleanest butter option (hint: the ingredient list should only include one word, cream, and possibly salt). Instead of reaching for the box of instant mashed potatoes, visit the produce aisle and fill your grocery basket with the potatoes. Real food is things that your great-grandmother (or someone’s great-grandmother) would recognize.” Here’s how food advocate Micheal Pollan sums up real food, “Real food doesn’t have a long ingredient list, isn’t advertised on TV, and it doesn’t contain stuff like maltodextrin or sodium tripolyphosphate. Real food is simply about embracing real ingredients, and learning to prepare these ingredients to create tasty meals.

Real food isn’t about restrictions, dieting, fancy ingredients, or subsisting off salads and kale. One of the reasons I love our real food lifestyle is the comforting meals I grew up enjoying - like macaroni and cheese - are completely acceptable. Not a hidden-veggie macaroni and cheese, just a good ol’, rich and creamy, comfort-food mac and cheese. Every so often you just need mac and cheese. Let’s take a break from all the veggie-heavy meals we’ve been making lately (and all the CSA talk - I’ve been quite enthusiastic about that topic lately, see my beet smoothie, cauliflower tacos, and winter slaw recipes if you’ve missed my musings on CSAs).

Instant pot macaroni and cheese recipe