Chickpea pasta– I’ve made this recipe with chickpea pasta for extra protein and fiber.Again, they will easily be covered in cheese! Frozen peas– Thaw the peas in the microwave, then stir them in with the cheese.Trust me, there’s plenty of cheese sauce to go around! Steamed broccoli- Add some steamed broccoli to the mix.Spice up your macaroni and cheese with some of these mix-ins! If the macaroni and cheese is too hot, the cheese sauce can break apart and become grainy. I recommend a low-sodium broth so the final result doesn’t end up being too salty.īe sure the Instant Pot is turned off before you add the milk and cheese. I like to use a combination of half broth and half water to add more flavor to this dish. Spring for high-quality cheese! Some of my favorite brands are Tillamook and Cabot. Nearly any creamy cheese will work beautifully in this recipe! Keep in mind that a low-quality cheese will result in low-quality flavor. Unfortunately that means it can alter the texture of your macaroni and cheese and leave you with a grainy texture in your cheese sauce.ĭon’t be afraid to try different cheeses! Try a combination of sharp cheddar + gouda or get fancy with a combination of cheddar + gruyere. Packaged shredded cheese contains anti-caking agents that help prevent the cheese from clumping in the bag. Once the cheese is melted, it’s ready to be served! Tips for Perfect Instant Pot Macaroni and Cheeseįor the best results, use a block of cheese and shred it yourself using a box grater or food processor. Then add the cheese and continue to stir. That’s my favorite combination!Īdd the evaporated milk and butter and stir until incorporated. Cheese– I’ve used shredded sharp cheddar cheese or a combination of half sharp cheddar, half gouda.Butter– A little butter makes this macaroni and cheese extra creamy.I like using 2 cups of broth and 2 cups of water so it adds flavor without being too salty. Broth or Water– You can use vegetable broth, water, or a combination of both.Part of the water has been removed, so it gives you a creamy texture without using actual cream. Evaporated milk– Evaporated milk is a more concentrated form of milk.You do need to adjust the cooking time, as noted below. The chickpea macaroni has a tendency to clump a little bit, but it works if you want a gluten-free option or you want to make this dish a little healthier. Macaroni – I’ve made this with regular macaroni and chickpea macaroni.
Instant Pot Macaroni and Cheese Ingredients That’s it! The end result is super creamy macaroni and cheese with only one pot to wash! It’s ready quickly, so it’s definitely going to be a weeknight favorite. This Instant Pot macaroni and cheese recipe is about as easy as it gets! You cook the pasta in the Instant Pot, then stir in milk, butter, and cheese.
0 kommentar(er)
