MACARONI AND CHEESE – INSTANT POT RECIPES
This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.
Provided by Coco Morante
Prep Time 5 minutes
Cook Time 6 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine the macaroni, broth, and butter in the Instant Pot.
- Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
CAULIFLOWER & MACARONI CHEESE RECIPE | BBC GOOD FOOD
What do you get if you add cauliflower, cheese and macaroni? Comfort food heaven
Provided by Good Food team
Categories Lunch, Main course
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
- Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
- Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.
Nutrition Facts : Calories 446 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.68 milligram of sodium
More about "macaroni and cheese instructions recipes"
MACARONI AND CHEESE – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
NADIYA HUSSAIN PICCALILLI MACARONI CHEESE RECIPE | FAM…
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes
Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside.
Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready.
Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through.
Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich.
Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors.
Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level.
To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated.
Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.
MACARONI AND CHEESE – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
NADIYA HUSSAIN PICCALILLI MACARONI CHEESE RECIPE | FAM…
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes
Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside.
Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready.
Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through.
Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich.
Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors.
Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level.
To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated.
Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.
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