5 Ingredient Instant Pot Mac And Cheese Recipes
BLUE CHEESE STUFFED TOMATOES
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
- Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
- Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.
INSTANT POT MAC & CHEESE RECIPE BY TASTY
What if you could have creamy homemade mac and cheese in less time than it takes to make the boxed version? This recipe comes together in just 10 minutes, thanks to the Instant Pot. Once you try it, you'll never go back to the box!
Provided by Tasty
Categories Dinner
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add the macaroni, water, and salt to the Instant Pot and stir to combine. Close the lid and set to pressure cook on high for 4 minutes. Once the timer goes off, set the Instant Pot to quick release.
- Remove the lid, add the butter, and stir until melted. Add the cheddar cheese, then the milk, 1 tablespoon at a time, and stir until melted and creamy.
- Garnish with parsley, if desired, and serve.
- Enjoy!
INSTANT POT® MAC AND CHEESE
Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.
Provided by Michael Beatty
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
- Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 35.9 g, Cholesterol 39.2 mg, Fat 13.8 g, Fiber 1.6 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 2.8 g
INSTANT POT LOADED MAC AND CHEESE RECIPE
When you need a favorite picky eater recipe, this Instant Pot loaded Mac and cheese recipe will be your go to recipe.
Provided by Kristen Hills
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add uncooked macaroni, chicken broth, onion powder, dry mustard, seasoning salt and pepper to the pressure cooker.
- Cover, set to sealing, and cook on high pressure for 5 minutes.
- Quick release pressure once cooking time is completed.
- Add cream cheese and butter to the macaroni and remaining water. Mix until combined.
- Stir in 1/2 cup milk and shredded cheese until cheese is melted and everything is well combined.
- For crumb topping, add butter and bread crumbs to a pan over medium-high heat and cook for a 2-3 minutes or until bread crumbs are golden brown, stirring constantly. Remove crumbs from heat and sprinkle on top of macaroni.
- Sprinkle chives and bacon crumbles on top of macaroni and serve.
Nutrition Facts : Calories 582 kcal, Carbohydrate 51 g, Protein 25 g, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 88 mg, Sodium 1067 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
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