Evaporated milk is essentially thickened milk, which means there’s less liquid in your dish and instead it’s just really, really creamy. I’m using a secret ingredient in this recipe – evaporated milk.□□ Why is this the BEST Instant Pot Macaroni and Cheese? This is the most perfect mac n’ cheese ever. I’m just going to throw the statement out there … This is a great recipe for first time instant pot users since it’s super simple and easy! This mac n’ cheese cooks up even easier and in less time than the boxed version. I even use it to reheat leftovers, since we don’t have a microwave.īut, my excitement reached a new level when I found out that I could make Instant Pot Mac and Cheese in under 15 minutes from start to finish!.I use it to make quinoa (I love how the process is so hands off!).I use it to make bone broth (much quicker than my previous slow cooker bone broth).Thin with a bit of milk if necessary.I’m obsessed with my Instant Pot… I can honestly say that I use it at least a few times a week. To reheat, warm either in the microwave or on the stove until heated through. Leftover mac and cheese will keep in an airtight container in the fridge for 2-3 days. You can serve this mac and cheese as a main with a couple of yummy sides or serve it as a side dish to a main! Bake it. Once your mac and cheese is cooked, transfer it to a greased baking dish, sprinkle a bit of extra cheese and Panko on top, and bake it until the cheese is melted and the breadcrumbs are golden-brown and crispy.Mix in some pesto. Add a dollop of pesto to your mac and cheese.Add a protein. Mix in cooked chicken, bacon, ground beef, sausage, or check out my baked crab mac and cheese instead.Add veggies. Stir in roasted broccoli, asparagus, peas, spinach, sun dried tomatoes, bell peppers, etc.Give it a Mexican twist. Add in some taco seasoning, taco meat, and salsa for a flavor variation.Make it spicy. Top it off with some hot sauce or cayenne pepper for extra heat.Whatever cheese you use, make sure to shred your own (including the parmesan)! The anti-caking agent in pre-shredded cheese gives the melted cheese a grainy texture. Make sure you shred your own cheese so it’s extra smooth! Shredded Parmesan, Gruyere, and Sharp Cheddar Cheese – a nutty, tangy, smooth, slightly smoky combination of cheeses melted over the pasta.The higher the fat content, the creamier the mac and cheese will be. Which whatever milk you have on hand: skim, almond, 2%, etc. Milk – the base for an ultra smooth, creamy, and cheesy sauce.
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