![]() Cheeses (Gruyere, extra-sharp cheddar, or a combination, plus parmesan).Instant Pot macaroni and cheese uses just a few common ingredients. (As homemade mac and cheese purists, we almost didn't want to think so - but we couldn't help it.)Īs a little bonus, while not light by any means, the method here results in a rich and creamy mac and cheese that's a little less full of fat and calories than homemade macaroni and cheese made with a traditional béchamel sauce. And the flavors and texture of this Instant Pot mac and cheese are excellent. The Instant Pot mac and cheese method is both faster and much easier than making a béchamel sauce on the stovetop and boiling the pasta separately. And third, there can be zero loss of flavor, texture, or authenticity based on the use of the Instant Pot. Second, the recipe needs to have long-cooking ingredients that truly cook faster in the Instant Pot, even when you account for the time it takes for the IP to come up to pressure. Just because you can sautée in the Instant Pot does not, in our minds, mean you should. In order to be IP-worthy, a recipe needs to fit three criteria: first, you have to be able to place all the ingredients in the pot at once and walk away. We are very picky about our Instant Pot recipes, since we like to cook and don't mind using the stove. Why make our Instant Pot mac and cheese recipe? Aged Gruyère, extra-sharp cheddar, and Parmigiano Reggiano offer the perfect combination of flavors.
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