Instant Pot mac and cheese is a great after school snack because it’s so quick and easy. Now that I have teens at home they can make it all on their own which is nice.
This one should be just fine to do so, easier to do so if you have an IP mini version. I sometimes do not suggest that because if there isn’t enough liquid the recipe won’t work. If you have less people in your home you could cut this in half. We have done this with our brisket mac and cheese which is great.
Of course you can tweak this by folding in leftover meat to make it even heartier. By now sauce should be a bit thicker and ready to serve.
Turn IP off and unplug so it doesn’t continue to heat up. You could add more evaporated milk, or regular milk if you wanted more sauce. Thin it out to your desired consistency. Add your cheese allowing it to melt and stirring until all cheese is melted and your macaroni and cheese is the consistency you want. then when cheese is melted add remaining 1/4 c if you want it not as thick) Set IP to saute low and add your butter (allow to melt), then your evaporated milk (add 3/4 c. Do a quick pressure release when time is up, turn IP off. Lock lid on and close your pressure valve. (3 minutes if you prefer noodles on the softer side) Put your pressure cooker on manual, high pressure, for 2 minutes. First you’re going to add your water (or broth), macaroni noodles, and salt into your pot. Here are quick directions but a printable version is available at the bottom. It serves the 5 of us just fine with a side of salad for dinner. If you let it sit the sauce will thicken a bit more but we think it is perfect as soon as the cheese is melted and serve it immediately with a pinch of bacon bits on top. Instant Pot Vegetable Recipes and Cook Times. How to Cook Frozen Chicken without Thawing. Too much boozeĪs mentioned before, slow cookers don’t evaporate much liquid, so putting large glugs of wine or beer straight into to your crockpot is not a great idea.Īlcohol needs to evaporate a little to taste appealing and not acrid, so try reducing it in a separate pan on the hob first. Stir it in once the recipe has finished cooking. Adding milk, cream or yogurt to crockpots at the beginning of cooking is a sure-fire way to wind-up with a grainy, watery mess at the end. Prolonged cooking of dairy products causes them to separate. Resist temptation to get silly with the chillies - fiery ingredients become increasingly hotter the longer they’re cooked, so only sprinkle them in at the beginning if you can take the heat! For everyone else, it’s best to stir them in at the last minute. Wait until the end of the cooking time to add them in. 
Long cooking is great for softening hard root veg, but it's a brutal treatment for delicate vegetables like courgettes, asparagus and peas, and will render them mushy.
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