![]() I love this method because I don’t have to worry about the pasta boiling over and making the mess when the kids wander out of the kitchen while cooking. My kids love this method because they can make it completely on their own-no need for me to come help them carry the heavy pot of water from the stove to the sink to drain it. We initially developed this recipe with kids in mind. Back then, we were surprised to see it become one of the most commented-on recipes in the cookbook: “Since boxed mac and cheese cooks on the stove in about the same amount of time, why make it in the Instant Pot?” We originally included a Shortcut Mac & Cheese recipe in our cookbook in 2017. Set to cook on high pressure (manual) for 4 minutes. Place the pasta, cauliflower, 3 1/2 cups water, butter, and salt in a 6-quart or larger Instant Pot or pressure cooker. ![]() You will have about 4 cups of riced cauliflower total. When cooking time is complete, do a quick pressure release. The smaller the pieces of cauliflower, the more it will blend in with the mac and cheese. Quick-release the steam so your noodles don’t get overcooked. Add garlic powder, smoked paprika, onion powder, Worcestershire sauce and sauté for 1 minute. Cook for 4 minutes using the manual function. ![]() Evenly spread this mixture on top of the mac and cheese. In a medium bowl, stir together panko breadcrumbs, melted butter, parmesan cheese, and cheddar cheese. Stir and cover noodles with liquid as best you can so as many as possible are covered with the liquid. Pour the mac and cheese into a 9x13 inch oven safe baking dish. Why make Macaroni and Cheese in an Instant Pot? Put the pasta, hot sauce, pepper, and salt into the Instant Pot. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |