![]() Just because you can sautée in the Instant Pot does not, in my mind, mean you should. First, you have to be able to place all the ingredients in the pot at once and walk away.In order to be IP-worthy, a recipe needs to fit three criteria: It makes weeknight meals so much easier.I'm very picky about my Instant Pot recipes, since I like to cook and don't mind using the stove. Instant Pot – I have the 6 quarts one.If not a bacon fan, simply skip this step, or use some freshly chopped parsley. I like to garnish the dish with bacon, but this is optional.Both work very well for this recipe, as it absorbs the creamy sauce the best. Feel free to use shell or macaroni pasta.I like using whole milk for the best results. Take the extra few minutes and shred your own cheese. If you want a truly creamy texture, it is best not to use pre-shredded cheese. Sharp cheddar, mozzarella, parmesan, asiago, gouda, are all great combinations to use. As stated above, it is best to use a combination of cheeses for the best taste.This meal can be made with your preferred type of smaller pasta.If you microwave it, just add a little milk or cream to the bowl and stir gently together. To get the proper texture back, it is best to add a splash of milk or cream when reheating the dish. Leftover macaroni and cheese usually will suck up some of the moisture in the dish, especially when refrigerated. Bake, frozen and covered with foil, at 350☏, for 1 hour. Then, cover tightly with aluminum foil. ![]()
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