![]() If you want to add a crunchy topping and bake the Mac and cheese, then after you have pressure cooked the Mac and Cheese in the Instant Pot, transfer it to a casserole dish and top with Panko bread crumbs and melted butter and then bake for 15 minutes or until the crumb topping has turned a golden brown. I may never make macaroni and cheese any other way again! The elbow macaroni cooked up perfectly after pressure cooking for only 5 minutes and then the cheese and heavy cream make the macaroni and cheese super rich, creamy and cheesy. You don’t have to drain the pasta, and it makes clean up that much easier since there is only one pot to wash. Why Should You Make Mac and Cheese in an Instant Pot? My answer is that making Macaroni and Cheese in an Instant Pot is even easier than stovetop because you only have one pot to deal with. However, I also have great Stovetop Mac and Cheese recipes as well as Baked Mac and Cheese Recipes. I love my Instant Pot and have delicious Instant Pot Recipes. Enjoy this InstantPot Loaded Macaroni and Cheese Recipe.Click HERE to save recipe to Pinterest Why Make Macaroni And Cheese In An Instant Pot?.A chemical is added to pre-shredded cheese to keep the individual shreds separate and therefore it does not melt as smoothly. *Use freshly grated cheese and not the pre-shredded cheese.Serve and top generously with crispy Panko, crumbled bacon and green onions.Taste and season with salt and pepper to taste.Add grated cheese 1/3 at a time and mix well until cheese melts before adding more cheese.Pour in the mixture of eggs and mix well.Remove lid from InstantPot, use the “keep warm” function on InstantPot and place 4 Tablespoons of butter into macaroni.In a medium mixing bowl, add eggs, 1 tsp ground mustard, Tobasco Sauce and can of Evaporated Milk and Whisk together until well blended.Toast the breadcrumbs until golden brown.Add 1 Tablespoon of butter, 1 T of olive oil and 1/2-cup Panko to skillet. ![]() While the bacon is cooking and the macaroni is pressure cooking, heat a skillet over medium heat.Close the lid and pressure cook on high for 4-minutes.Meanwhile, add a box of elbow macaroni to InstantPot with 4-cups of water (water should barely cover noodles).Bake bacon for 18-20 minutes until crispy and golden brown.Place bacon on the top rack of a preheated 400-degree oven.Place strips of bacon on an aluminum foil-lined baking sheet.*Use freshly grated cheese and not the pre-shredded cheese.Ī chemical is added to pre-shredded cheese to keep the individual shreds separate, which keeps the cheese from melting smoothly.Įnjoy this InstantPot Loaded Macaroni and Cheese Recipe. Serve and top generously with crispy Panko, crumbled bacon, and green onions. Taste and season with salt and pepper to taste. Pour in the mixture of eggs and mix well.Īdd grated cheese 1/3 at a time and mix well until cheese melts before adding more cheese. Remove the lid from InstantPot, use the “keep warm” function on InstantPot and place 4 Tablespoons of butter into the macaroni. In a medium mixing bowl, add eggs, 1 tsp ground mustard, Tobasco Sauce, and a can of Evaporated Milk, and Whisk together until well blended. Toast the breadcrumbs until golden brown. While the bacon is cooking and the macaroni is pressure cooking, heat a skillet over medium heat.Īdd 1 Tablespoon of butter, 1 T of olive oil, and 1/2-cup Panko to skillet. Meanwhile, add a box of elbow macaroni to InstantPot with 4-cups of water (water should barely cover noodles).Ĭlose the lid and pressure cook on high for 4-minutes. Place bacon on the top rack of a preheated 400-degree oven.īake bacon for 18-20 minutes until crispy and golden brown. Place strips of bacon on an aluminum foil-lined baking sheet. Olive Oil How to Make Instant Pot Loaded Macaroni and Cheese: Loaded Macaroni and Cheese Recipe Ingredients:ġ T. This InstantPot Loaded Macaroni and Cheese is a gourmet flavor but still kid-friendly comfort food, just prepared in your affordable instant pot. We haven’t gone back to boxed macaroni and cheese. The difference between homemade and the blue box I grew up on was incredible. I was not a fan.Īs a Mom, I learned to make macaroni and cheese from scratch. It was a go-to snack after school or served for dinner, sometimes with chopped hot dogs. Growing up, I remember blue boxes of macaroni and cheese in the cupboards. It’s gooey with cheese, has plenty of texture, and makes a delicious meal in little time. This Instant Pot Loaded Macaroni and Cheese Recipe is the ultimate in comfort food.
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