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Air Fryer Lid - Quick Crab Cakes
Mac and Cheese
| By : |
| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Servings |
6 - 8 servings
|
Ingredients
- 1 lb box elbow macaroni
- 4 tbsp butter
- 4 cups Water
- 2 tsp dry ground mustard
- 1/2 tsp pepper
- 1 cup evaporated milk
- 2 cups shredded sharp cheddar
- 2 cups shredded Monterey jack or provolone
- 1/2 cup grated parmesan cheese
- salt to taste
Ingredients
|
Instructions
- Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
- Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
- Salt to taste.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Easy peezy. Came out delicious.
It was okay but the cheese had a gritty texture that wasnt great.
Tried this and it was very easy and it tastes really good. Love it and would make it again.
Ummmm my pasta was like it wasnt cooked and a ton of water left in the pot
Very bland
Very good and tasty!! Kids loved it! Will be making it again! I used fresh cheese snd grated it myself and i think that made a huge difference in the taste. Very good!
Made this tonight, followed recipe and it was very good!
Was Delicious! If you don’t have evaporated milk I found you can use 2 1/4 cup regular milk and simmer it down to 1 cup instead. It added more time ,but it was still good!!
Followed the directions as directed but definitely added more cheese! Super yummy!
It was a little too creamy for me. Next time I wouldn’tuse the full egg and milk mixture
I added some extra cheese to it and next time will cook noodles a bit longer. But overall it was really good.
Hands down – the best recipe ive tried – including stovetop and oven baked versions. I still found the cheese a little grainy in texture – but my family loved this!
This is the best mac and cheese I have ever tasted. The noddles had to cook for 4 minutes but it was great!!!
Delicious!! Had to make a couple moderations to give it more flavour. Used chicken broth instead of water and chilli flakes. I will use this recipe and next time, ill add some cooked veggies! My family and my guest thoroughly enjoyed the dish!!
I made it, but got the burn message. Dont know what I did wrong?
Made this for dinner. Tweaked it a little and my family loved it!
This mac and cheese was SO GOOD! My daughter lived it and she is super picky with her mac and cheese. Will make again!
My kids loved this.
Best mac and cheese ever!
Turned out excellent. Subbed the 4C water with 3C Thai chicken broth, 1C water, cheddar with gouda, and the parm with 1/4C cream cheese. Cooking times were spot on, no additional time needed, pasta (Catelli Smart) was perfectly cooked.
This looks easy and delicious, but I prefer to use whole wheat pasta. Does anyone know if I would need to modify the recipe in any way?
This was really easy to make. Everyone loved it. The only thing I would probably change next time is to add more milk. When it was ready to eat, it only took a couple of minutes for it to get really really thick. I think more milk would allow it to be creamy for a little longer.
I made this with gluten free pasta while camping and everyone loved it. I did not put the dried mustard in it however as i didnt have any. For sure making it again.
Thanks for this recipe. To my mind this dish will be perfect with pork chops. I want to cook this dish for my dinner today! I found recipe how to bake pork chops here https://club.cooking/recipe/how-to-bake-pork-chops/
Pretty darn good – and easy!
Was so easy and creamy
Good, easy recipe.
Two areas of improvement:
• Consistency is a bit watery.
• Need to add more seasoning to punch up the flavor – otherwise, it’s bland.
Easy yummy recipe!
Good recipe. My kid loved it. I used Macaroni shells and Added a pinch of nutmeg.
Kids love it
This is the best tasting mac and cheese. It has so much flavor and is creamy.
Made for thanksgiving and everyone loved it. It was the only side dish that there were no left overs.
Really tasty! I added a bit more evaporated milk for creamier texture + a bit more water for softer pasta. Kids loved it!
So cheesy and so easy! Only thing I would change next time is using mild cheddar instead of sharp cheddar, otherwise, totally delicious!
Very good. Added finely chopped cauliflower
Delicious!! Even my kids who are picky eaters had seconds!! They are already asking me to make it again!
Easy recipe! I added some additional spices and it came out great. I used the entire can of condensed milk which was about a cup and a half, it was perfect.
Very easy to make, I’ll definitely make it again. I did use the entire can of evaporated milk, too and it turned out perfect. I made mine with rigatoni because I didn’t have elbow mac.
Halved the recipe, used chicken broth in place of water. Very good. Family loved it. Made enough for two meals even with cutting in half.
Good and easy
Used heavy cream instead turned out amazing!
Cheesy and yummy! You need eat asap after cooking as it cools fast and it’s much better hot!
Have all the ingredients measured out and ready to dump into the bowl to mix quickly.
Great recipe! I think its way too much cheese. I am going to Make it next time with one cup each and see if that works!
Terrible recipe! Way to much cheese and the texture is awful. We threw it out.
This is wonderful! My boys call it the “Rich people Mac N Cheese” LOL! Very cheesy! I have made this twice. I substituted the water and used chicken broth. I also used a mixture of parmesan and romano cheese instead of only parmesan. It is so easy to make with only a few ingredients.
Just made this and it was a HIT! We used reduced sodium chicken broth instead of water for extra flavor, and the whole can of Evaporated milk for extra smooth consistency. We will be making this again for sure!
Easy to make. Very good recipe. Doesn’t take a lot of time or ingredients.
Very easy and so good! I did use chicken broth instead of water and the whole can of evaporated milk. Will definitely make again!
Noodles needed another minute to cook but it was delicious.
We love this recipe!!
This is the best mac & cheese recipe for the instant pot that I have found yet! I used Low sodium chicken broth instead of water and it turned out perfectly! The kids were going back for thirds!!
I wonder why the Mac and Cheese recipes all suggest QR when the Instant Pot Instructions clearly state to use NR a) to avoid splatter and 2) so the pasta can absorb all the liquid. Like rice it takes time for pasta to be perfectly cooked!
I learned from my mistake last time. I adapted the recipe for 1.5 lbs of GF macaroni. Used 4 cups of chicken broth, 2 cups of water and 6 tbsp. of butter. Cooked on HP for 6 mins. Looked great. I added ib 4 cups of shredded sharp cheddar, 12 oz evaporated milk and 3/4 cup of half n half, plus 1/2 tsp. salt n pepper, each and 1/4 cup of dried parmesan cheese. That’s all you need, as it goes a long way. The recipe was perfect! Very delicious! I bet pepper jack cheese would add a kick to the taste!
Best IP Mac and Cheese. Cook for three minutes instead of four. Half the amount of cheese. 1/2 teaspoon salt. We love to add browned jimmy dean sausage.
BEST MAC AND CHEESE EVER!!!!!
Way too liquidy. I should have read the comments first. I will be subbing chicken broth for water and adding more noodles. I made with a 16oz box of shells and it was too much sauce with not enough noodle. I added xantham gum and half a block of cream cheese to thicken the sauce because it was too runny. Overall it turned out good but i wikl be using more than 16oz of pasta when i make it next time.
I followed the recipe to the letter. Pasta was cooked well per instructions, however cheese sauce was liquidy and grainy.
Add 8 ounces ricotta cheese and 1 large zucchini, halved and cut into thin half-moons, and stir quickly to combine. Sprinkle with 1 cup shredded part-skim mozzarella cheese. Cover and let sit for 3 minutes. Serve immediately.