Empty My Fridge
The Best Mac and Cheese: Instant Pot Cutdown ft. Megan Hysaw
Ingredients
- Macaroni pasta1 lb
- Evaporated milk1 can
- Cauliflower · frozen1 cup
- Salt2 tsp
- Garlic powder1 tsp
- Onion powder½ tsp
- Paprika½ tsp
- Cheddar cheese · shredded3 cups
- Gruyère cheese · shredded2 cups
- Parmesan cheese · grated⅓ cups
Instructions
- Put the pasta, evaporated milk, water, cauliflower rice, salt, garlic powder, onion powder and paprika into an Instant Pot and stir to combine.
- Close the lid and set the valve to SEAL. Cook on high pressure for 3 minutes.
- When the timer ends, release the pressure immediately and carefully open the lid.
- Stir in the cheeses, put the lid back on without turning the cooker on, and let stand for about 3 minutes until melted.
- Remove the lid and stir until the cheese is fully melted and smooth, adding a splash of water if the sauce is too thick.
Summarized from Tasty's video. Watch it for the details.
More recipes with
CheeseParmesan cheesePastaCheddar cheeseCauliflowerEvaporated milkMacaroni pastaGruyère cheese
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