Cheese Pasta In A Pot Food

ONE-POT MAC 'N' CHEESE

Steps:

• Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

CHEESE 'N' PASTA IN A POT

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese., Cover and bake at 350° for 30-40 minutes or until bubbly and heated through.

INSTANT POT CREAMY GOAT CHEESE PASTA

Steps:

• Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.

CHEESE & PASTA IN A POT

Steps:

• .Cook ground beef in a large,deep pan until brown, stirring to break up meat. Drain off excess fat.
• Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes until onions are soft.
• Meanwhile cook macaroni shells until al dente; drain and rinse with cold water.
• Pour half the shells into a deep casserole. Cover with half the tomato-meat sauce. Spread half the sour cream over sauce. Top with slices of provolone cheese.
• Repeat, ending with slices of mozzarella cheese.
• Cover casserole.
• Bake at 350 degrees for 35 to 40 minutes.
• Remove cover; continue baking until mozzarella melts and browns slightly.
• Serves 8.

INSTANT POT CHEESY PENNE PASTA

Steps:

• Pour chicken broth, garlic, salt, pepper, and penne pasta into Instant Pot. Secure the lid, switch the knob to "sealing" and cook on "manual" for 5 minutes.
• When it is done cooking, let the pot do a natural release for 5 minutes.
• Remove the lid and pour in evaporated milk and marinara sauce. Stir the sauce into the pasta so that all the pasta is covered evenly.
• Add in Parmesan cheese and mozzarella cheese and stir until cheese is melted.
• Serve immediately and top with fresh basil and Parmesan cheese if desired.

PASTA IN A POT

Steps:

• Brown ground beef.
• Add onion, garlic, spaghetti sauce, tomatoes, and undrained mushrooms.
• Simmer 20 minutes.
• Cook macaroni as directed and run under cold water.
• Layer 1/2 macaroni in 9x13 inch pan.
• Cover with 1/2 of meat sauce.
• Spread 1/2 of sour cream over meat.
• Top with 1/2 of each type of cheese.
• Repeat- macaroni, meat sauce, sour cream, and cheese.
• Bake at 350 degrees for 40 minutes, covered.
• Uncover and bake for 20 minutes.