PRESERVING CHEESE RECIPES

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EASY INSTANT POT MAC AND CHEESE | KITCHN



Easy Instant Pot Mac and Cheese | Kitchn image

Instant Pot Macaroni and Cheese requires just 5 ingredients and cooks up perfectly from start to finish in 20 minutes.

Provided by Meghan Splawn

Categories     Side dish    Pasta dish    Main dish    Mac and cheese    Lunch    Dinner    One-pot pasta    Noodles

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 8

Number Of Ingredients 6

2 tablespoons unsalted butter
16 ounces dried pasta shells or elbow macaroni
4 cups water
1/2 teaspoon kosher salt
3 1/2 cups shredded cheese, such as sharp cheddar or Monterey Jack (about 16 ounces)
1/2 cup half-and-half

Steps:

  • Turn on an electric pressure cooker or Instant Pot to sauté and add the butter. Once the butter is melted, turn the pressure cooker off. Add the pasta, water, and salt. Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 6 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure.
  • When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the cheese and half-and-half, and stir until combined. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately.

Nutrition Facts : SaturatedFatContent 14.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.2 g, SugarContent 2.3 g, ServingSize Serves 8, ProteinContent 21.6 g, FatContent 24.7 g, Calories 487 cal, SodiumContent 497.5 mg, FiberContent 1.8 g, CholesterolContent 0 mg

EASY INSTANT POT MAC AND CHEESE | KITCHN



Easy Instant Pot Mac and Cheese | Kitchn image

Instant Pot Macaroni and Cheese requires just 5 ingredients and cooks up perfectly from start to finish in 20 minutes.

Provided by Meghan Splawn

Categories     Side dish    Pasta dish    Main dish    Mac and cheese    Lunch    Dinner    One-pot pasta    Noodles

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 8

Number Of Ingredients 6

2 tablespoons unsalted butter
16 ounces dried pasta shells or elbow macaroni
4 cups water
1/2 teaspoon kosher salt
3 1/2 cups shredded cheese, such as sharp cheddar or Monterey Jack (about 16 ounces)
1/2 cup half-and-half

Steps:

  • Turn on an electric pressure cooker or Instant Pot to sauté and add the butter. Once the butter is melted, turn the pressure cooker off. Add the pasta, water, and salt. Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 6 minutes under HIGH pressure. It will take about 10 minutes to come up to pressure.
  • When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the cheese and half-and-half, and stir until combined. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately.

Nutrition Facts : SaturatedFatContent 14.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.2 g, SugarContent 2.3 g, ServingSize Serves 8, ProteinContent 21.6 g, FatContent 24.7 g, Calories 487 cal, SodiumContent 497.5 mg, FiberContent 1.8 g, CholesterolContent 0 mg

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