Instant pot creamy macaroni and cheese
elbow macaroni - you can substitute for shell pasta, rotini, or rigatoni. The slight tang also mellows the richness just enough to make this dish so tasty. You will need the following ingredients to make this recipe. Ground Mustard is a great addition because it is an emulsifier that holds all the ingredients together nicely. If you want to save the extra time by buying shredded cheese, be prepared to take a little more effort to blend in the cheese or add a little more liquid as you are stirring the cheese sauce. You may even want to shred extra cheddar cheese to sprinkle on the finished mac and cheese! That affects how easily the cheese melts and how much it thickens the sauce. Packaged shredded cheddar often has added flour or starches to keep it from sticking together. I would recommend using a block of cheese and shredding it at home. I occasionally will use sharp cheddar for a deeper cheese flavor. And if all the stories about the benefits of chicken noodle soup are correct, then I'm all for using chicken broth or Instant Pot Chicken Stock in my mac and cheese.Ĭheddar Cheese is the most frequently used cheese in mac and cheese. Stir in the butter, cheese, and milk, until well-combined. Pressure cook for 5 minutes and flip the quick release valve when finished to allow the steam to escape and slow down the cooking process. The total calories will be reduced by approximately 45kcals and the fat will be reduced by approximately 5g.Ĭhicken Broth adds a depth of flavor, but most importantly healthy dose of minerals to your diet. Secure the cover and ensure the quick release valve is closed. Besides elbow macaroni, more great noodles for this recipe are shells, Campanelle, Casarecce, Cellentani, Gemelli, Farfalle (bowtie pasta), and Rotini.Įvaporated Milk makes this the creamiest mac and cheese recipe ever! You can use low fat (2%) evaporated milk if you prefer. Generally, the best noodle for mac and cheese is elbow pasta or any shorter pasta that has nooks and crannies to hold all that wonderful cheesiness in every bite. Macaroni is the most common pasta used for mac and cheese. Cabot is a co-operative of New England and New York farm families, bringing many years of experience to make only the best products for you and your family.Ingredients for Instant pot mac and cheese Serve immediately and enjoy!įor a hearty slow cooker mac and cheese with bacon, try this mouth-watering recipe for Slow Cooker Mac and Cheese. Add the milk, Cabot Seriously Sharp Cheddar and Cabot Monterey Jack and continue to stir until all of the cheese is melted and smooth. Stir gently, but thoroughly, until the cream cheese is completely melted. Open the lid and add the cubed Cabot Cream Cheese. When the 4 minutes is up, quickly release the pressure by flipping the vent to “VENTING”. Select “Manual” and set pressure to “HIGH” for 4 minutes. Secure the lid and make sure the vent is set to “sealing”. With three different Cabot cheeses – Cream Cheese, Sharp Cheddar and Monterey Jack, this is one rich and yummy mac and cheese! Share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.įor 6 to 8 servings, begin by adding elbow macaroni, followed by Cabot Unsalted Butter, water, ground mustard, kosher salt, granulated onion (or onion powder), black pepper, and cayenne pepper to the bowl of the instant-pot. For the dreamiest, most luxurious, super creamy macaroni and cheese, break out your instant-pot, Cabot cheeses and butter! This instant pot mac and cheese creates the taste and texture you crave when enjoying this ultimate comfort dish, but makes it extremely convenient to make – no draining the noodles here.