Nifs Instant Pot Macaroni And Cheese Food

INSTANT POT® MAC AND CHEESE

Steps:

• Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
• Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.

5-INGREDIENT INSTANT POT MAC AND CHEESE

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.

NIF'S INSTANT POT MACARONI AND CHEESE

Steps:

• Put pasta, broth, butter, and salt in pot.
• Set Instant Pot to "pressure cooker" or "manual" on high for 5 minutes. After pot gets up to temperature, it will cook.
• When time is up, release steam. If it spits out broth, release steam a little slower.
• Set pot to "saute" and add evaporated milk.
• Gradually stir in cheese. Add pepper to taste.

NIF'S CREAMY MACARONI AND CHEESE (BAKE OR NO BAKE)

Steps:

• Preheat oven to 375°F.
• Bring water to a boil and add chicken bouillon. Cook pasta in water for 1-2 minutes LESS than the package instructs. You want it to be more al dente than what you would typically cook it to.
• Meanwhile, add butter, flour, garlic powder, seasoned salt and pepper to a saucepan. Stir together until butter is fully melted. Whisk in milk and stirring constantly, bring to a boil. Remove from heat and stir in cheese until melted. Set aside.
• Strain pasta when done. Return to pot and stir in cheese sauce.
• Spray 4 litre (4 quart) casserole dish and pour in pasta and cheese sauce.
• Sprinkle breadcrumbs over top and bake for 20 minutes.
• *** If you don't want to bake this, cook pasta to desired doneness, mix with sauce and serve.