![]() While I do think bagged cheese comes with it’s advantages, it is typically coated with a flour mixture so that it doesn’t clump together (SCIENCE FOR THE WIN!). The most important thing here is to always shred the cheese fresh. I like to throw in parmesan sometimes or get crazy with pepper jack. That’s what is so great about this recipe, you can! Within reason…This recipe calls for cheddar, mozzarella, and asiago. Be sure to check out a chart if you live at different elevation, because it does make a difference! Trust me! Instant Pot Mac and Cheese At 7220 feet this pasta takes about 6-7 to cook under high pressure, but at sea level, the pasta will take about 5 minutes. I have made it my goal to tailor these pressure cooker/instant pot recipes to the time it takes to cook at 7220 feet (the elevation I live at), but I always add a note for the time it takes to cook at sea level. What about pressurization? Why the increase in time of 25%? Read below for some frequently asked questions! Afraid of cooking of pasta in the instant pot? Don’t be! When it comes to mac and cheese, this one tops the list. It is cooked in the instant pot and is ready in under 15 minutes. ![]() It combines three cheeses: sharp cheddar, mozzarella, and asiago. This instant mac and cheese recipe is just that: simple, quick, and classic. When it comes to mac and cheese, the simpler, the better…in my opinion. You can really jazz it up and add protein and veggies for the perfect one-pot weeknight dinner meal. It is the perfect side dish at your Fourth of July BBQ. Mac and cheese is just one of those recipes that’s great all year long, and that’s exactly why I love it. ![]() This instant pot mac and cheese is so creamy and flavorful, and it’s ready in under 15 minutes!
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