Instead of water, using chicken broth or even just adding some boullion to your water, makes your Mac and cheese so flavorful! It's not over powering with chicken flavor. It's delicious!
Oh my just made this but did everything by half. Came out perfect and it was SO easy! Noodles cooked to perfection. Didn’t have evaporated milk so used a little cream instead. Worked great. I used some Mexican cheese I needed to use up and some Gouda. I think not buying the preshredded cheese would make it the creamiest. Grate your own cheese as pregrated has fillers. This one will be on my regular menu! Thank you for the recipe!!!!!!
Just a suggestion, next time you make your Mac N Cheese, instead of using water, use chicken broth. Also add some paprika and a good heaping tablespoon of ketchup (yes, ketchup). I'm a rebel so I also add diced onion as well before sealing... I have an 8 Qt Wolfgang Puck Pressure Cooker and it takes 6 minutes to make the dish. I use the quick release method versus the natural release since there's no meat in it. As you know the fibers in meat will toughen up if you release pressure too quickly which is why a natural release is better with meat...
For 3 maybe 4 generations in my family has always used pressure cookers! I swear you could put Brads work boot in, and it would come out like fillet mignon!
I haven’t tried that however you can cook a meal in there meatloaf and garlic mashed potatoes!!!! Yum! I also do my hard boiled eggs for the week they turn out great and peeling is oh so easy!!
Nice, and similar to a recipe I have used. The IP is a great appliance but the cooking times they give are a bit of marketing voodoo... the pasta cooks for much more than 4 minutes: 14 minutes when the 10 minute cool down to boiling temp is included. Plus some time while heating to pressure temp, probably takes quite a while heating that much water to above 100C. What is the total time from "on" to open?
Do you not find your noodles overcooked? Typically when I cook pasta I put the pressure cooker on for 1/2 the time of the directions on the box and then quick release right away. The noodles are cooked perfectly every time.
Yes, I have substituted the regular mustard for dry mustard on occasion (to me there is no difference) and no it doesn't taste like evaporated milk....
Ingredients 1 Pound pasta 4 cups water or to cover pasta 1/4 cup butter 1/2 tsp salt 1/4 tsp peper after 4 mins pressure cooking 1 can evap milk 20 oz of cheeses 2 tsp dried mustard
Instead of water, using chicken broth or even just adding some boullion to your water, makes your Mac and cheese so flavorful! It's not over powering with chicken flavor. It's delicious!
Oh my just made this but did everything by half. Came out perfect and it was SO easy! Noodles cooked to perfection. Didn’t have evaporated milk so used a little cream instead. Worked great. I used some Mexican cheese I needed to use up and some Gouda. I think not buying the preshredded cheese would make it the creamiest. Grate your own cheese as pregrated has fillers. This one will be on my regular menu! Thank you for the recipe!!!!!!
Just a suggestion, next time you make your Mac N Cheese, instead of using water, use chicken broth. Also add some paprika and a good heaping tablespoon of ketchup (yes, ketchup). I'm a rebel so I also add diced onion as well before sealing...
I have an 8 Qt Wolfgang Puck Pressure Cooker and it takes 6 minutes to make the dish. I use the quick release method versus the natural release since there's no meat in it. As you know the fibers in meat will toughen up if you release pressure too quickly which is why a natural release is better with meat...
Keep the recipes and how to's coming! I got an instant for Christmas and I'm learning too
For 3 maybe 4 generations in my family has always used pressure cookers! I swear you could put Brads work boot in, and it would come out like fillet mignon!
Love your family thank you for your videos and I just bought one of your cookbooks haven't read it yet can't wait be blessed
I haven’t tried that however you can cook a meal in there meatloaf and garlic mashed potatoes!!!! Yum! I also do my hard boiled eggs for the week they turn out great and peeling is oh so easy!!
Yum !! Now I am wanting some Mac n cheese !!
That looked so good! Love the video 😁👍
Totally going
To
Make this! Thanks
For the easy to follow recipe!!
Great presentation Christa! 👍🏻👏🏻
Nice, and similar to a recipe I have used. The IP is a great appliance but the cooking times they give are a bit of marketing voodoo... the pasta cooks for much more than 4 minutes: 14 minutes when the 10 minute cool down to boiling temp is included. Plus some time while heating to pressure temp, probably takes quite a while heating that much water to above 100C. What is the total time from "on" to open?
I love garlic in my mac and cheese, you should try it, it's delicious!
THAT LOOKS ABSOLUTELY DELICIOUS CHRISTA. TFS AND GOD BLESS
Yummy!😋😋
Watched the whole video and my first thought was you can put the lid in the gap to hold it?! Mind blown 🤯
Sure looks yummy
Looks. Wonderful! Thank you! 🙏❤️🙏
Blessings
Thank you for this recipe! I’m definitely going to make this recipe for my family as my kids love love love Mac and cheese!!
Please teach us more. Useing you recipes
Do you not find your noodles overcooked? Typically when I cook pasta I put the pressure cooker on for 1/2 the time of the directions on the box and then quick release right away. The noodles are cooked perfectly every time.
Awesome 👏 looks yummy 😋
Yum-O! :)
Try pasta shells too it's very yummy.
Oh my looks delicious!
Yummy! I am going to try this!
That looks good enough to eat 😉
YUM!!!!!!
You look beautiful! And I love your hair like that! And this recipe is making me hungry!
That looks AWESOME 👍👍
Need a grilled hot dog on top
Looks yummy. God bless
This looks so good. I’m curious, what does the dry mustard do? I’ve never used it in mac and cheese. Thank you!
Just adds flavor ;) --- Brad
Well that looks yummy!
Can you substitute the dry mustard for regular? And can you taste the evaporated milk taste?
Yes, I have substituted the regular mustard for dry mustard on occasion (to me there is no difference) and no it doesn't taste like evaporated milk....
all you're missing are chopped up hotdogs to go with it....yum yum .
Yummy !
Yum!
I proof my bread on the Tigard setting cut my time in half
Barbara Nelson did you mean Yogurt setting? 😊
Yes I’m sorry spell check was helping me
Barbara Nelson gotta love spell check lol
Would love to see a meat loaf done in it.
The noodles cooked for 4 minutes total or 4 minutes plus the heat up and cool down?
Four minutes plus come to pressure and cool down times.
pass me the spoon
Ingredients
1 Pound pasta
4 cups water or to cover pasta
1/4 cup butter
1/2 tsp salt
1/4 tsp peper
after 4 mins pressure cooking
1 can evap milk
20 oz of cheeses
2 tsp dried mustard
How man quarts is your Instapot?
D. Lemmon it is an 8qt Duo
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