Monday, January 4, 2021

Instapot Mac nCheese

https://moderndayma.com/2018/11/16/pressure-cooker-insta-pot-mac-n-cheese/


  • 2 ½ – 3 cups water

  • 2 tsp dry ground mustard 

  • 2 tsp kosher salt (if using table salt or fine salt, use only 1 tsp) 

  • ½ tsp black pepper 

  • 1 lb elbow macaroni (or any shape pasta) 

  • 4 tbsp butter 

  • 12 oz evaporated milk *

  • 8 oz grated cheddar cheese 

  • ½ cup parmesan cheese (or Romano) 

  • ½ cup other cheese, grated (asiago, romano, Monterey Jack, cream cheese, more cheddar) 

DIRECTIONS

  • Add 2 1/2 cups water, mustard, salt, pepper to pressure cooker and stir to combine. Add macaroni and butter.
  • Cook at high pressure 4 minutes. 
  • Quick release pressure and check that the pasta is cooked completely. 
  • If not, add additional 1/2 cup water and cook at high pressure 1 additional minute. Again, quick release the pressure.
  • Add in evaporated milk and each of the cheeses. Stir until creamy. 
  • Taste and season for salt and pepper.
    Serve hot! 
* I usually just do 1 cup mozzarella and 1 cup of the shredded mixed cheese from Costco. 


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