QUINOA 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.

BUTTERNUT SQUASH MAC AND CHEESE RECIPE: HOW TO MAKE IT

Butternut Squash Mac and Cheese Recipe: How to Make It image

I created this dish after my father had triple bypass surgery. He loves comfort food, and I wanted him to be able to enjoy a rich and tasty dish like mac & cheese without all the fat and butter. It's also a smart way to sneak in some veggies for children. —Megan Schwartz, New York, New York

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked whole wheat elbow macaroni
1 medium butternut squash (about 3 pounds), seeded and cubed
1/4 cup plain Greek yogurt
1 cup fat-free milk
1 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup soft whole wheat bread crumbs

Steps:

Preheat oven to 400°. Cook pasta according to package directions for al dente. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until tender., Meanwhile, place yogurt, milk, salt, pepper and nutmeg in a blender. Drain squash and transfer to blender; cover and process until pureed. Return mixture to saucepan; heat through. Stir in cheeses until melted., Drain pasta; add to squash mixture. Toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with bread crumbs., Bake, uncovered, until golden brown, 15-20 minutes.

Nutrition Facts : Calories 422 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 750mg sodium, CarbohydrateContent 60g carbohydrate (10g sugars, FiberContent 12g fiber), ProteinContent 20g protein.

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