Making mac and cheese in the Instant Pot is definitely the way to go! It’s unbelievably easy, it’s made in one single pot (hello, easiest clean up ever), and the mac and cheese comes out
amazingly creamy! You can’t beat that !
INGREDIENTS
1 pound fusilli pasta
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
4 cups broccoli florets
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
1 5-ounce can evaporated milk
1 cup half and half*
12 ounces extra sharp cheddar cheese, grated
INSTRUCTIONS
Add pasta, butter and 1 1/2 teaspoons salt to a 6-qt Instant Pot®. Stir in 4 1/2 cups water.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Select high sauté setting. Stir in broccoli and cook, stirring occasionally, until tender and liquid has reduced, about 3-4 minutes. Stir in Dijon and garlic powder.
Select warm setting. Stir in milk and half and half until warmed, about 2 minutes. Gradually whisk in cheese until melted, about 3 minutes; season with salt and pepper, to taste.
Serve immediately.
NOTES
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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