Nifsinstantpotmacaroniandcheese Recipes

5-INGREDIENT INSTANT POT MAC AND CHEESE

5-Ingredient Instant Pot Mac and Cheese image

We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pound elbow macaroni
Kosher salt
One 12-ounce can evaporated milk
3 tablespoons unsalted butter
3 cups shredded mild or medium Cheddar

Steps:

Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

INSTANT POT® MAC AND CHEESE

Instant Pot® Mac and Cheese image

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

Ingredients

1 (16 ounce) package elbow macaroni
1 quart chicken stock
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon liquid smoke flavoring
½ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons butter
1 cup milk
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

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

NIF'S INSTANT POT MACARONI AND CHEESE

Nif's Instant Pot Macaroni and Cheese image

This is absolutely fantastic, if I do say so. It's the first recipe I made in my 6 qt. Instant Pot, by combining some recipes I found with ingredients I had on hand. If you want to use a different shape pasta (not spaghetti, linguini, etc), cut the cooking time listed on the package in half. Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 25m

Yield 10 Cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb rotini pasta (500g package)
4 cups chicken broth (900 ml/1 tetra brick)
3 tablespoons butter
1 1/2 cups evaporated milk (1 can, I use partly skimmed)
2 cups cheddar cheese
salt & pepper, to taste

Steps:

Put pasta, broth, butter, and salt in pot.
Set Instant Pot to "pressure cooker" or "manual" on high for 5 minutes. After pot gets up to temperature, it will cook.
When time is up, release steam. If it spits out broth, release steam a little slower.
Set pot to "saute" and add evaporated milk.
Gradually stir in cheese. Add pepper to taste.

Nutrition Facts : Calories 892.7, Fat 37.6, SaturatedFat 22.4, Cholesterol 109.6, Sodium 1280.6, Carbohydrate 96.3, Fiber 3.6, Sugar 4, Protein 40.4

INSTANT POT MACARONI & CHEESE (EASY, STEP-BY-STEP, BEGINNER RECIPE)

Instant Pot Macaroni & Cheese (Easy, Step-By-Step, Beginner Recipe) image

Learn how to make easy Instant Pot mac and cheese with our beginner-friendly, step-by-step recipe. Serve this cheesy macaroni dish as a main with vegetables or salads or as a side dish the whole family will love.

Provided by Instant Pot Eats

Categories Main

Time 21m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound (450 g) uncooked elbow macaroni pasta
4.5 cups chicken stock or vegetable stock (water is fine, add 1 teaspoon salt if not using stock)
2 tablespoons butter
1 teaspoon hot sauce (like Franks or Sriracha)
1 teaspoon mustard (Dijon or yellow, or a little dry mustard powder)
½ teaspoon pepper
1 teaspoon garlic powder
1-1.5 cups shredded sharp cheese like cheddar
1 cup shredded mild cheese like mozzarella
½ cup shredded Parmesan cheese
½ to 1 cup hot milk (heat it in a microwave or a pot)
Garnishes: chives or parsley, extra grated cheese, breadcrumbs.

Steps:

Power up in the Instant Pot. Add the dry pasta, stock, butter, hot sauce, mustard, pepper and garlic powder to the inside pot and stir well.
Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 4 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 12 minutes and then the 4-minute timer will begin.
Once the timer is done, use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models). Do not leave on natural release as the pasta will keep cooking!
While releasing the pressure, hover a kitchen towel 20-30 centimetres above the steam jet to catch any foam. Oftentimes, when cooking foods like pasta, some foam can form during cooking. Beware of your hands and face!
Open the lid. Most of the stock/water will be absorbed into the pasta but you might have a little left on the bottom. Stir in half a cup or a cup of hot milk. Follow by adding grated cheeses and stir into the pasta until melted. You can cover the Instant Pot with a lid for a couple of minutes to trap in the heat. If the pasta and cooking broth/milk are not hot enough, you can press the Saute button to heat up the pot sightly.
Taste for seasoning and serve while hot.

Nutrition Facts : ServingSize 1 cup of cooked, creamy pasta, Calories 442 calories, Sugar 7.9 g, Sodium 545.7 mg, Fat 15.4 g, SaturatedFat 8.2 g, TransFat 0.2 g, Carbohydrate 52.2 g, Fiber 1.9 g, Protein 22.3 g, Cholesterol 44.2 mg

INSTANT POT MAC AND CHEESE

Instant Pot Mac and Cheese image

This incredibly creamy Instant Pot mac and cheese is surprisingly easy. The elbow macaroni cooks to perfection with no stirring and no messy boil-overs.

Provided by Diana Rattray

Categories Entree Dinner Side Dish

Time 24m

Number Of Ingredients 10

Ingredients

1 pound elbow macaroni
4 cups water
4 tablespoons unsalted butter
2 teaspoons ground mustard
1 1/2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 cup evaporated milk
2 cups shredded sharp cheddar cheese
2 cups shredded mild cheddar cheese
1/4 cup grated Parmesan cheese

Steps:

When the time is up, carefully move the knob to the venting position to release the pressure manually (quick release). The steam is very hot, so protect your hands and use the handle of a wooden spoon to move the knob.
Serve and enjoy!

Nutrition Facts : Calories 327 kcal, Carbohydrate 22 g, Cholesterol 59 mg, Fiber 1 g, Protein 14 g, SaturatedFat 12 g, Sodium 539 mg, Sugar 4 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g

"INSTANT" MAC AND CHEESE

No-boil, no-bake, one-pan mac and cheese is not just possibly simple, but simply possible! On top of producing awesome taste and texture, the whole procedure only took a few minutes longer than the boxed stuff; not to mention we avoided about a dozen ingredients we probably shouldn't be eating. Just make sure to grate your own (high-quality) Cheddar and turn off the heat as soon as the cheese melts, and the process should go smoothly.

Provided by Chef John

Categories Everyday Cooking Vegetarian Side Dishes

Time 28m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups whole milk
1 teaspoon kosher salt, or more to taste
1 pinch cayenne pepper
1 pinch dried mustard
1 very small pinch ground nutmeg
3 tablespoons unsalted butter, divided
1 cup elbow macaroni
½ cup panko bread crumbs
1 cup freshly shredded sharp Cheddar cheese
1 cup freshly shredded white Cheddar cheese

Steps:

Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.
Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.
Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.
Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.

Nutrition Facts : Calories 539.4 calories, Carbohydrate 35.8 g, Cholesterol 100.9 mg, Fat 34.6 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 21.4 g, Sodium 987.1 mg, Sugar 6.6 g

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