Just double all the ingredients but keep the cooking time the same. You can easily double this recipe in the 6 or 8 quart pots. This recipe makes about 4 large dinner portion servings or 8 smaller side dish servings. If you don’t want to use American cheese you can also use shredded sharp or medium cheddar. You can ask at the deli counter for them to cut you off a large chunk of it. However you could easily substitute with half and half or whole milk (or skim milk if you really want to).Īmerican cheese is the recommended cheese to make with this recipe because it melts so well, doesn’t get stringy and the oils don’t separate out of the cheese. This recipe does use heavy cream (mmmm) for ultimate creaminess. I do have a cool gadget* that helps me grate my cheese really fast but even if you don’t it’s worth it! Just pop the water, macaroni and salt into your Instant Pot and while that is cooking grate your cheese. I like to grate the cheese straight off the block because it melts better and there are no powdery additives like you get with the pre-shredded cheeses. Mix well with a silicone spatula and let the butter melt. Place 4 tbsp (60g) unsalted butter into the pressure cooked macaroni. If there is excess liquid in the pot, drain if necessary. The hardest part of making mac and cheese is grating the cheese. Make Mac & Cheese: Keep the heat on low or medium-low (Instant Pot: use the keep warm function). It’s got American (or cheddar) and parmesan cheeses stirred in with the cooked macaroni and then Colby jack crusted on top with the help of your air fryer lid (or oven). This version is a copy cat version of the Chick-fil-A’s mac and cheese. Mac and cheese is something that only takes a few ingredients and a few minutes but every time I make it the kids go crazy. Creamy and cheesy and ultra comfort food.
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