SUPER CHEESY 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.

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.

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1. Peel and finely slice the garlic.
2. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
3. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
4. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
5. Preheat your oven to 220°C/425°F/gas 7.
6. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
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8. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
9. While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
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