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.
CREAMY PRESSURE COOKER MACARONI AND CHEESE
This yummy, creamy macaroni and cheese is the perfect comfort food! Super simple to make in a pressure cooker, you will have this on the table in no time.
Provided by Christina
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine water, macaroni, butter, mustard powder, hot sauce, and salt in a multi-functional pressure cooker. Stir to combine. 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 lid. Stir the macaroni. Keep pot on the Warm setting. Slowly add American cheese, processed cheese, and Parmesan cheese; allow to melt. Gradually stir in heavy cream until desired thickness is reached.
Nutrition Facts : Calories 541 calories, Carbohydrate 44.8 g, Cholesterol 90.8 mg, Fat 30.2 g, Fiber 1.8 g, Protein 22.1 g, SaturatedFat 18.3 g, Sodium 1294.1 mg, Sugar 3.3 g
PRESSURE COOKER MAC AND CHEESE (AMERICA'S TEST KITCHEN)
Another winner from the folks at America's Test Kitchen. ONE pot to clean and "from scratch" mac and cheese in 20 minutes!
Provided by Twiggyann
Categories Macaroni And Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the macaroni, water, 1 teaspoon of salt, the dry mustard and cayenne pepper in the pressure cooker. Close and bring up to pressure. Once pressure has been achieved, turn down the heat to low or medium low (as low as you can go and maintain pressure) and cook under pressure for 5 minutes.
- At the end of 5 minutes, immediately release the pressure. Add the evaporated milk and the tomatoes, and continue to simmer for about 3 minutes or until the sauce thickens.
- Remove the pot from the heat and then stir in the cheeses, one handful at a time to help them melt without being clumpy.
Nutrition Facts : Calories 586, Fat 26.3, SaturatedFat 15.8, Cholesterol 81.3, Sodium 440.3, Carbohydrate 58.4, Fiber 3.2, Sugar 4.7, Protein 29.1
CLASSIC MACARONI AND CHEESE (AMERICA'S TEST KITCHEN)
America's Test Kitchen finds the best way to make ordinary everyday dishes the ultimate. This is a very different and delicious way to make Mac and Cheese with no baking.
Provided by Marie
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For the bread crumbs:
- Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside.
- For the pasta and cheese:
- Adjust oven rack to lower-middle position and heat broiler.
- Bring 4 quarts water to boil in Dutch oven over high heat.
- Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.
- In now empty Dutch oven, heat butter over medium-high heat until foaming.
- Add flour, mustard, and cayenne and whisk well to combine.
- Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
- Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
- Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
- Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
- Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
- Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.
- Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
- Cool about 5 minutes, then serve.
Nutrition Facts : Calories 703.4, Fat 36.7, SaturatedFat 22.4, Cholesterol 106.7, Sodium 1665.3, Carbohydrate 64.3, Fiber 2.5, Sugar 2.7, Protein 28.6
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