Loaded Instant Pot Mac And Cheese

Loaded Instant Pot Mac And Cheese

6 ounces (170 g) mild cheddar or American cheese, freshly grated
4 tablespoons (60 g) unsalted butter
4 cups (1 L) cold running water
14 ounces (397 g) sharp cheddar, freshly grated
16 ounces (454 g) elbow macaroni

  • First step is Crispy Bacon Bits: Place bacon on a baking sheet lined with parchment paper. Place it on the middle rack of a preheated 400°F oven. Bake bacon until crispy and golden-brown. Set a timer for roughly 18 - 20 minutes. Place them on a paper towel to absorb the excess fat. Cut into bacon bits.
  • And then, Pressure Cook the Elbow Macaroni: Add 16 ounces (454 g) of elbow macaroni, 4 cups (1 L) of water, and a pinch of kosher salt into your pressure cooker. Close the lid and pressure cook at High Pressure for 4 minutes. Do a gradual quick release. There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy just in case. Open lid carefully.
  • And then, visit for full instruction : https://www.pressurecookrecipes.com/instant-pot-mac-and-cheese/

  • Rated 4/5 based on 60 Reviews

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