BEST MAC AND CHEESE RECIPE WITH BACON RECIPES

Name: Instant Pot Mac and Cheese
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 lb. macaroni; 4 c. water; 4 tbsp. butter; 1 tsp. kosher salt; 1/2 tsp. ground mustard; 1/2 tsp. smoked paprika; 1 (5-oz.) can evaporated milk; 3 1/2 c. shredded cheddar; 2 c. shredded fontina; 1/2 c. freshly grated Parmesan; Kosher salt; Freshly ground black pepper

BEST INSTANT POT MAC AND CHEESE RECIPE - DELISH.COM

Best Instant Pot Mac and Cheese Recipe - Delish.com image

This 3-cheese instant pot mac and cheese recipe seriously cuts down your cooking time. Here's how to make it in an instant pot and what cheese to use.

Provided by Lena Abraham

Categories nut-free vegetarian weeknight meals dinner lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

1 lb. macaroni
4 c. water
4 tbsp. butter
1 tsp. kosher salt
1/2 tsp. ground mustard
1/2 tsp. smoked paprika
1 (5-oz.) can evaporated milk
3 1/2 c. shredded cheddar
2 c. shredded fontina
1/2 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper

Steps:

Add macaroni, water, butter, salt, mustard, and paprika to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 4 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper before serving.

BEST CREAMY MAC AND CHEESE RECIPE - HOW TO MAKE ... - DELISH

Best Creamy Mac and Cheese Recipe - How to Make ... - Delish image

Creamy Stovetop Mac & Cheese from Delish.com has the smoothest cheese sauce.

Provided by Makinze Gore

Categories 30-minute meals weeknight meals winter dinner side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 tbsp. butter
4 tbsp. all-purpose flour
2 c. milk
1 c. heavy cream
1/2 tsp. ground mustard
1/8 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
5 1/2 c. shredded cheddar
1 lb. cavatappi

Steps:

Bring a large pot of salted water to a boil.
In a medium pot over medium heat, melt butter. Add flour and cook until golden and smells nutty, about 1 minute. Slowly add milk while whisking. Continue whisking until no lumps remain and mixture thickens, 1 to 2 minutes more.
Add cream, ground mustard, and cayenne and season with salt and pepper. Let simmer for 2 minutes, then turn off heat and whisk in cheese until completely melted.
Add pasta to boiling water and cook according to package directions. Reserve about ½ cup pasta water, then drain.
Add 1/4 cup pasta water to cheese sauce and stir to combine. Add cooked pasta and stir to coat. Add more pasta water, a tablespoon at a time, to loosen sauce as necessary.

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