MACARONI AND CHEESE WITH BACON BITS RECIPES

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MACARONI AND CHEESE – INSTANT POT RECIPES



Macaroni and Cheese – Instant Pot Recipes image

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

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

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. 

CRAB MACARONI AND CHEESE RECIPE | ALEX GUARNASCHELLI ...



Crab Macaroni and Cheese Recipe | Alex Guarnaschelli ... image

Provided by Alex Guarnaschelli

Total Time 45 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons sea salt
1 pound elbow macaroni 
2 cups chardonnay
3 cups heavy cream
2 tablespoons Dijon mustard 
Pinch sea salt 
3 cups grated Swiss cheese 
1/2 cup grated sharp Cheddar 
1/2 cup finely grated Parmesan  
1 tablespoon Worcestershire sauce 
2 teaspoons hot sauce, such as Tabasco 
1 pound lump crabmeat, picked of any shell bits 
1 cup panko breadcrumbs, toasted
1/2 cup finely grated Parmesan  
1/2 cup chopped fresh flat-leaf parsley 
1/2 cup grated Swiss cheese 

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid. 
  • For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes. 
  • Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab. 
  • For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

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