Just boil and drain the noodles as usual and then add all ingredients to the pot over medium/low heat until melted and creamy. Pair it with a green vegetable or salad and you’re good to go, or even throw in some frozen peas with the noodles as they cook to add a little color and nutrition.ĭon’t have an Instant Pot? You can easily convert this recipe to stove top. If you want a little extra protein in your diet (like me), then you can add diced ham, bacon or smoked sausage to make this a more complete meal. It makes the perfect filling meal in a hurry. I love this recipe because it’s quick, easy and full of cheesy flavor. It tastes great and you could even use whole wheat macaroni noodles for a healthier version. That’s why I’m so excited to have this super easy 4-Ingredient Instant Pot Mac and Cheese that literally takes the same amount of time to make as the boxed variety. I don’t buy the boxed stuff very often because it’s so processed and full of junk. If your family is anything like mine, then they LOVE having mac and cheese for dinner. See our Disclosure Policy for more information. If you make a purchase through one of these links we will make a small commission. Add some frozen peas into the pasta alongside the cheese.Need a quick weeknight dinner? Try this easy 4-Ingredient Instant Pot Mac and Cheese that is full of all of the comforting flavors that your whole family loves!.The IP will take a couple minutes to come up to pressure.This recipe is tested in a 6qt pressure cooker.You can also put your seasoning over your pasta instead of on the chicken.Make it spicier with a pinch of cayenne pepper.Top with chopped fresh parsley if desired.Want to make this a little fancier? You can transfer the chicken mac and cheese into ramekins or a baking dish, top it off with some panko or breadcrumbs, and broil it in the oven until the panko is toasty.When ready, thaw in the fridge overnight before reheating. Let the pasta cool before transferring it to the freezer. To freeze, portion out the chicken mac and cheese into freezer friendly containers. You can also microwave it, again with a splash of broth, but you should microwave it in short bursts and stir in-between. To reheat your Instant Pot chicken mac and cheese, add in a splash of broth and stir it over low heat until the pasta and sauce has heated through. Be sure to store it in an airtight container in the fridge for up to 4 days. It's a freezer friendly and meal prep friendly recipe. You can totally make this pressure cooker mac and cheese with chicken ahead of time. Deglaze with a splash of broth before layering in the pasta. If you want to cut your chicken pieces larger, you can brown your chicken and onions on saute mode. The heat from the pasta should melt the cheese and coat your pasta. Continue to add in the cheese and milk if needed.Stir in the cheese half a cup at a time.Slowly add in the milk, in parts as needed.When done, quick release and give everything a stir. Place the lid on the Instant Pot and set it to sealing. Alternatively, you can coat the chicken first and then put it in the liner. Layer in the chicken on top and sprinkle on the seasoning.Add the sliced onions into your Instant Pot liner.You'll find the complete instructions in the recipe card at the bottom of this post. Please note: This is an overview of the instructions. dairy - mac and cheese is not complete without milk and cheese.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |