5-INGREDIENT INSTANT POT MAC AND CHEESE
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
- Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.
"INSTANT" MAC AND CHEESE
No-boil, no-bake, one-pan mac and cheese is not just possibly simple, but simply possible! On top of producing awesome taste and texture, the whole procedure only took a few minutes longer than the boxed stuff; not to mention we avoided about a dozen ingredients we probably shouldn't be eating. Just make sure to grate your own (high-quality) Cheddar and turn off the heat as soon as the cheese melts, and the process should go smoothly.
Provided by Chef John
Categories Macaroni and Cheese
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.
- Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.
- Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.
- Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 35.8 g, Cholesterol 100.9 mg, Fat 34.6 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 21.4 g, Sodium 987.1 mg, Sugar 6.6 g
HOMEMADE INSTANT MAC AND CHEESE
What do people want from boxed mac and cheese? More cheese! This D.I.Y. version is extra cheesy but just as easy. Plus you can make it with any shape pasta you choose.
Provided by Rhoda Boone
Categories Dinner Quick & Easy Pasta Kid-Friendly Cheese Cheddar Cheese Week Small Plates
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente. Meanwhile, whisk milk and cheese powder in a medium bowl.
- Drain pasta and return to pot. Heat over low. Add butter and stir until melted and evenly coated, about 2 minutes. Add milk mixture and cook, stirring, until pasta is well coated and sauce thickens, 3-5 minutes. Taste and season with salt, if needed (some cheese powders will not require additional salt). Serve immediately.
INSTANT POT MAC AND CHEESE
I love how I can throw everything in and have delicious mac and cheese without slaving over a hot stove. Recipe courtesy of The Salty Marshmallow.
Provided by AmyZoe
Categories Macaroni And Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the instant pot.
- Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
- Add the milk, then the cheese to the pot in 3 to 4 handfuls, stirring inbetween each addition until smooth and creamy.
Nutrition Facts : Calories 453.6, Fat 18.8, SaturatedFat 11.1, Cholesterol 53.9, Sodium 922.2, Carbohydrate 46.9, Fiber 2, Sugar 2.3, Protein 23
INSTANT POT MAC AND CHEESE
Make and share this Instant Pot Mac and Cheese recipe from Food.com.
Provided by Brandon S.
Categories < 15 Mins
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Place the macaroni water salt and butter.
- 2. Set Instant Pot on 4 minutes manual.
- 3. Manual release pressure quick release.
- 4. Take lid off and set pot on saute and add whipping cream and stir.
- 5. Slowly add cheese as it melts and enjoy.
INSTANT POT CREAMY MAC & CHEESE
You'll never want to make regular mac and cheese again. No more need to boil noodles and dirty a bunch of dishes because all you need is an Instant Pot! it's the creamiest mac and cheese you'll ever have!
Provided by Jonathan Melendez
Categories Cheese
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine the pasta, water, butter, salt, mustard, garlic powder and onion powder in a 6-quart Instant Pot. Lock on the lid and set to pressure cook on high for 5 minutes. Allow the pressure to naturally release for 10 minutes, then manually release any residual pressure.
- Carefully open the lid and turn on the sauté function. Stir in the evaporated milk, whole milk, cheddar, mozzarella, cream cheese, black pepper and chili powder until the cheese has melted and is creamy. Turn off the pressure cooker and serve warm.
- Tip: If you want a golden brown topping, you can transfer the mac and cheese to a casserole dish. Top with cheese and bread crumbs, then place under the broiler until golden brown.
Nutrition Facts : Calories 533.9, Fat 27.8, SaturatedFat 16.6, Cholesterol 85.4, Sodium 760.8, Carbohydrate 47.2, Fiber 2, Sugar 3.1, Protein 23.2
INSTANT POT MAC & CHEESE
Make and share this Instant Pot Mac & Cheese recipe from Food.com.
Provided by norasingley
Categories Macaroni And Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Instant Pot to saute setting. Add milk, cream cheese, and butter. Cook, whisking to incorporate, until cream cheese is melted and mixture has come to a simmer. Add cheddar, gruyere, garlic, and cayenne. Whisk until smooth and season generously with salt and pepper. Add pasta, fold to combine, and place top on Instant pot.
- Set pressure to high and cook for 6 minutes. Release pressure manually and open lid. Adjust seasoning with additional salt, pepper, and cayenne. If desired, thin with additional ¼ cup milk. Serve immediately, garnished with chopped chives and cayenne.
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