![]() You can add a splash of milk or water if the sauce becomes too dry. It’s so easy Here is a quick rundown of the steps: Boil the noodles, drain, then add them to the slow cooker and toss them with the butter until it’s melted. Adding extra cheese is optional, but really improves the flavor (sharp cheddar cheese is best!). Stir the noodles and break them up to absorb any additional water. Release the rest of the pressure, then open the lid. Allow a 3-4 minute natural pressure release (3 minutes for more bite 4 for softer noodles). Lock the lid to sealing, and cook on Manual High Pressure for 3 minutes. Spread out the macaroni noodles so they are all covered by the water, but do not stir it.ģ – Place lid on and ensure the valve is in the sealing position. Pressure cook on high for 4 minutes. Use quick release and open the instant pot – don’t leave it to release naturally as this will lead to overcooked macaroni.Ĥ – Add in the contents of the cheese packet and some shredded cheese to make the cheese sauce. In the Instant Pot, combine noodles with water. Not all of it will be submerged, and thats okay. Smooth pasta into an even layer, trying to press it down into the liquid. Add pasta, butter, evaporated milk, chicken broth, heavy cream, salt, ground mustard, black pepper, and paprika. ![]() You can use margarine as per packet instructions, but I think butter adds more flavor (especially since this recipe skips the milk).Ģ – Then add in two cups of water, and gently pour the Kraft macaroni on top. Spray a 4 quart slow cooker insert with cooking spray. Mix both milks, cheese, salt, and paprika in bowl of slow cooker until well combined. This will help to prevent the macaroni from sticking as it cooks. Spray the bowl of a slow cooker with cooking spray. How to cook boxed mac and cheese in an Instant Potġ – Add butter to the instant pot first, and use it to grease the bottom of the pan.
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