After spending a couple of hours putting up Christmas lights yesterday I was searching for something to make for lunch. I was craving Macaroni and Cheese but most of the instant pot recipes feature cream cheese - an ingredient we didn't have. I searched for a recipe without cream cheese and came upon this one with whipping cream - something we did have!
15 minutes later we were sitting down to a delicious lunch.
I followed the recipe as printed with a couple of exceptions - I used chicken broth because I had one open in the refrigerator, I added about half a teaspoon of dry mustard to build up the flavour complexity, and I added some chopped ham.
One piece of advice - use white pepper if you have it. I used fresh ground pepper and I must have had it set on a coarse grind because there were unsightly black bits in the finished dish.
Boo
Other than that - good lunch, quick!
Instant Pot Macaroni and Cheese
-
- 2 1/2 cups uncooked elbow macaroni noodles
- 1 cup vegetable broth
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons butter, cut into cubes
- 2 cups grated freshly grated sharp cheddar cheese (see notes)
- 1/3 cup milk (whole or 2%)
- 1/3 cup heavy cream
Add the uncooked macaroni, vegetable broth, water, butter, garlic powder, pepper, and salt to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on manual function for 4 minutes.
Do a quick release
Stir in heavy cream, milk, and cheese, and stir until creamy and thick
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