Sunday, April 1, 2018

Instant Pot Mac & Cheese

I'm back!  Wasn't gone for any particular reason and I was still cooking, just not adding new recipes to the blog.  Anyway!
Because I am me, occasionally I just google "mac and cheese."  On my most recent googling, I came upon the photo for this Instant Pot mac and cheese over at Family Fresh Meals.  It looked so good and creamy, didn't have either of the Devil's Cheeses (American cheese or Velveeta), and I love my Instant Pot, so it got slapped on the menu for Easter.  
Oh boy, did this mac and cheese not disappoint!  It is simply phenomenal.  Silky smooth sauce, very cheesy, very creamy, great flavor.  The spiral noodles hold onto the sauce perfectly and the garlic powder- something I had never added to mac and cheese- adds something really nice and subtle.  My beloved husband, who has been staunchly loyal to Creamy Baked Mac & Cheese, gave it 10/10 and thought it was almost as good as his favorite.  Which he says gets 11/10 because why not?
Make this if you have an Instant Pot and love mac and cheese!  I'm also happy to say it reheats decently.  Not the best ever and not as creamy, but it does not deconstruct into a puddle of stringy, overcooked cheese and grease.
Quick Note:  Please be sure to use fusilli pasta.  Different shapes of pasta have different cooking times and need different amounts of liquid to cook properly.  I have no idea how this would turn out with macaroni or some other shape of pasta.  Also, one pound of fusilli means literally a pound.  16 ounces by weight, not by volume.  I'm adding this information because a lot of people in the comments over on Family Fresh Meals experienced some confusion in regards to these two things!

 Instant Pot Mac & Cheese
4 C water
1 tsp dried mustard
1 tsp salt
1/4 tsp garlic powder
3 Tbsp butter
1 lb fusilli pasta (the larger corkscrew type)
5 oz can evaporated milk
12 oz sharp cheddar, freshly grated
4 oz monterey jack, freshly grated
1 oz parmesan, freshly grated
In the Instant Pot, stir together water, dried mustard, salt, garlic powder, and butter.  Make sure there are no lumps of dried mustard or garlic powder.  Add pasta, stir, and press down gently with the spoon to make sure the pasta is as covered with liquid as possible- there should not be an island of fusilli above the surface of the liquid.
Place on Instant Pot cover, set to seal, and cook on manual for 4 minutes.  Place a dishcloth over the steam release vent, then do a quick pressure release.  There is a very good chance that starchy water will spray up out of the steam release vent, so do keep the towel on it!  
Since the Instant Pot is done cooking, it will have switched to Keep Warm.  Don't turn it off!  
When all the pressure has been released, remove the lid and stir the pasta.  There will still be some liquid in the pot, that's fine- do not drain it.  Add the can of evaporated milk, then stir in half of the cheese until completely melted.  Then add stir in the rest of the cheese and dig in!
Enjoy your mac and cheesy heaven!
Yield: 8 side dish servings or 6 main dish servings

No comments:

Post a Comment