HOW TO MAKE CRISPY MAC AND CHEESE RECIPES

Name: Mac and Cheese
Prep time: 5 min
Cook time: 2 min
Yield: 6 - 8 servings
Cuisine: Modern
Ingredients: 1 lb box elbow macaroni; 4 tbsp butter; 4 cups Water; 2 tsp dry ground mustard; 1/2 tsp pepper; 1 cup evaporated milk; 2 cups shredded sharp cheddar; 2 cups shredded Monterey jack (or provolone); 1/2 cup grated parmesan cheese; salt (to taste)

MAC AND CHEESE – INSTANT POT RECIPES

Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
Salt to taste.

SLOW-COOKER MAC AND CHEESE RECIPE - BETTYCROCKER.COM

Slow-Cooker Mac and Cheese Recipe - BettyCrocker.com image

The ultimate in cheesy indulgence! This ultra-creamy spin on classic mac gets topped with a can’t-skip-it sprinkling of toasty breadcrumbs that delivers a crunchy contrast in textures.

Provided by Betty Crocker Kitchens

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

3 1/2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup butter, melted
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 box (16 oz) elbow macaroni
4 cups shredded Cheddar cheese (16 oz)
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
1/2 cup shredded Parmesan cheese
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

Nutrition Facts : Calories 860 , CarbohydrateContent 69 g, CholesterolContent 145 mg, FatContent 3 , FiberContent 3 g, ProteinContent 37 g, SaturatedFatContent 28 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 14 g, TransFatContent 1 1/2 g

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