4/11/2024 0 Comments Instant pot macaroni cheese baconThe cook time for this Mac and cheese is only 4 minutes. Pro Tip – Adding the cheese a little at a time will help it melt more evenly and prevent clumping. You can add a bit more milk if needed to make it creamier.įour – Stir in the cooked bacon and serve. Three – Add the remaining cheese and stir until it is fully melted. Give the noodles a quick stir and add the rest of the butter, sour cream, milk, half the cheese and the seasoning. Two – When the timer is complete, turn the valve to quick release the pressure. ![]() Close the lid, set the pot to seal and cook on high pressure for 4 minutes. One – Add the pasta, water and two tablespoons of the butter to the pot. Store bought will be a bit saltier, so just be aware of that. Ranch seasoning – You can make your own ranch seasoning, or use store bought. The most important factor is that you use freshly shredded and not pre-packaged shredded which contains fillers and anti-clumping agents that will make your mac & cheese grainy and lumpy. I like the extra thick bacon from the butcher, but use whatever your favourite is.Ĭheese – I like to use two types of cheese, aged cheddar and Monterey Jack, but you can use almost any cheese you like. You can use traditional elbow macaroni, medium shells or any other small pasta.īacon – The recipe calls for pre-cooked bacon. Pasta – I chose Cavatappi when I made this recipe, which is a spiral shaped macaroni noodle.
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