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Vortex Plus - Crispy Boneless Buffalo Wings
Mac and Cheese
| By : |
| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Servings |
6 - 8 servings
|
Ingredients
- 1 lb box elbow macaroni
- 4 tbsp butter
- 4 cups Water
- 2 tsp dry ground mustard
- 1/2 tsp pepper
- 1 cup evaporated milk
- 2 cups shredded sharp cheddar
- 2 cups shredded Monterey jack or provolone
- 1/2 cup grated parmesan cheese
- salt to taste
Ingredients
|
Instructions
- Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
- Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
- Salt to taste.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Easy peezy. Came out delicious.
It was okay but the cheese had a gritty texture that wasnt great.
Tried this and it was very easy and it tastes really good. Love it and would make it again.
Ummmm my pasta was like it wasnt cooked and a ton of water left in the pot
Very bland
Very good and tasty!! Kids loved it! Will be making it again! I used fresh cheese snd grated it myself and i think that made a huge difference in the taste. Very good!
Made this tonight, followed recipe and it was very good!
Was Delicious! If you don’t have evaporated milk I found you can use 2 1/4 cup regular milk and simmer it down to 1 cup instead. It added more time ,but it was still good!!
Followed the directions as directed but definitely added more cheese! Super yummy!
It was a little too creamy for me. Next time I wouldn’tuse the full egg and milk mixture
I added some extra cheese to it and next time will cook noodles a bit longer. But overall it was really good.
Hands down – the best recipe ive tried – including stovetop and oven baked versions. I still found the cheese a little grainy in texture – but my family loved this!
This is the best mac and cheese I have ever tasted. The noddles had to cook for 4 minutes but it was great!!!
Delicious!! Had to make a couple moderations to give it more flavour. Used chicken broth instead of water and chilli flakes. I will use this recipe and next time, ill add some cooked veggies! My family and my guest thoroughly enjoyed the dish!!
I made it, but got the burn message. Dont know what I did wrong?
Made this for dinner. Tweaked it a little and my family loved it!
This mac and cheese was SO GOOD! My daughter lived it and she is super picky with her mac and cheese. Will make again!
My kids loved this.
Best mac and cheese ever!
Turned out excellent. Subbed the 4C water with 3C Thai chicken broth, 1C water, cheddar with gouda, and the parm with 1/4C cream cheese. Cooking times were spot on, no additional time needed, pasta (Catelli Smart) was perfectly cooked.
This looks easy and delicious, but I prefer to use whole wheat pasta. Does anyone know if I would need to modify the recipe in any way?
This was really easy to make. Everyone loved it. The only thing I would probably change next time is to add more milk. When it was ready to eat, it only took a couple of minutes for it to get really really thick. I think more milk would allow it to be creamy for a little longer.
I made this with gluten free pasta while camping and everyone loved it. I did not put the dried mustard in it however as i didnt have any. For sure making it again.