The combination of whole milk and half and half was actually pretty good. The recipe made with whole milk wasn’t quite creamy enough. None of those ingredients worked as well as the can of evaporated milk. I rarely keep evaporated milk in the house. For some reason, I found this ingredient to be a pain. I really, REALLY wanted to redo the recipe and make it without evaporated milk. (affiliate link) That recipe uses evaporated milk. The inspiration for this recipe came from the Cook’s Illustrated’s Pressure Cooking Perfection cookbook. It cooks nicely and reheats really well without getting weird and crunchy. If you follow a gluten-free diet, use Barilla elbow pasta. Not only do I love the way this shape hugs the cheese sauce, it also cooks perfectly in a pressure cooker without coming out crunchy or, even worse, gummy. Some people make their mac and cheese with shells. Woo-HOO! Pressure Cooker Mac and Cheese: The Ingredients The Macaroni A little mustard and hot pepper sauce are added for flavor and you’re done. You simply cook the pasta under pressure, add the milk, an egg (the egg is optional but suggested), and cheese.
This recipe, unlike traditional stovetop mac and cheese, doesn’t require a separate cheese sauce. Over time, I tinkered with the recipe so that it came out they way I like mac and cheese: really creamy and flavorful. What the heck?”← that’s the way all good life decisions start, right?Īfter one taste, s eriously, one taste. But a recipe caught my eye and I thought something like, “Eh. As much as I love my Instant Pot, I wasn’t sure if I wanted to make mac and cheese in it.
I don’t want to waste those ingredients or calories on something so-so. If I’m going to make homemade mac and cheese, it must be good. The cellulose coated cheese causes cream sauces to have a slightly gritty, "floury-type" taste.Īlso if you want really, really creamy Macaroni and Cheese, use 8 oz of Kraft Velveeta Prepared Cheese Product or add a mix with hand grated Cheddar and Parmesan.Mac and Cheese from a pressure cooker? Yes! Pre-shredded packaged cheese contains a cellulose coating to prevent moisture forming that causes clumping. I think you'll love this Instant Pot recipe! Make sure to use block form cheese and hand grate it at home whenever making any Macaroni and Cheese. Boxed Macaroni and Cheese has ingredients that I can't pronounce, not to mention, any idea what they are. What's great about this recipe is that you know exactly what ingredients are in it. Wow, was I ever wrong! This recipe for Instant Pot Macaroni and Cheese is so easy, creamy, and delicious! There's no draining water after cooking the pasta and it's all in one pot. When I bought an Instant Pot I thought, there is no way I can make pasta in this. Sometimes when I'm feeling a little nostalgic I might make a box, on a cheat day of course.lol. I have to admit that I have more than a few store bought boxes of Macaroni and Cheese in my "hurricane ready" pantry. How can anyone resist the gooey creamy cheese sauce mixed with the little tubes of macaroni? YUM!!! It's so comforting and filling! I remember being so excited to eat Macaroni and Cheese when I was a kid and always finishing every bite.