![]() You can add a splash of milk or water if the sauce becomes too dry. 8 ounces macaroni ( or other medium tubular pasta (like penne or conchiglie) (1/2 pound or about 1 and 3/4 cups)) 3 tablespoons butter 1/4 cup all-purpose. Adding extra cheese is optional, but really improves the flavor (sharp cheddar cheese is best!). 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. 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. This will help to prevent the macaroni from sticking as it cooks. Mexican style velveeta jack, bleu cheese, pepper jack (gives it a smoky flavor) gorgonzola cheese, cream cheese,gryuere, pecorino, fontina cheese any you have around, even mozzarella.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. EXTRA CHEESE to supplement process cheese slices: e.g.NOTE: You can also add the following items optional modifications to your mac and cheese as per your taste:.This simple but pretty gooey and good, boxed macaroni and cheese.Or, if you want a spicier variation on regular macaroni and cheese, you can do the following: At the very last add optional Sri Racha if desired and stir into mac and cheese.You can stop here and adjust salt and pepper as desired and serve.Stir into the sauce until mixed throughout. At very last minute (so garlic doesn't lose its flavor), add optional fresh minced garlic plus also the garlic powder.Parmesan (or whatever other cheese you use) should be sparing yet enough to sharpen the existing process cheese flavor. Don't add too much parmesan and not more milk than absolutely necessary to keep the sauce the right consistency. You may need to add a little more milk if needed to keep it from getting too thick and sticking. Now add the parmesan cheese, stirring it into the mac and cheese.It helps if you have them pre cut into smaller pieces beforehand so the process cheese will melt in faster as you keep stirring constantly over medium heat. Use a little at a time or it will dilute the cheese flavor if you use too much milk. Add a little milk as needed to keep it from being too thick and sticking to pan but don't overdo the milk.Crack the egg into the hot mac and cheese just made from the box and keep stirring so egg won't coagulate and will mix into the mac and cheese that is bubbling.Keep stirring the mac and cheese until it is thoroughly mixed. ![]() Begin adding a little milk at at time as you stir the packet's cheese powder into the hot macaroni and butter - add some but not too much milk at a time.Stir in the packet from the box macaroni and cheese as best you can.Stir the margarine or butter into the macaroni until melted (keeping sauce pan on heat).Bring to boil simmer on medium-low heat 10 min., stirring occasionally. Set saucepan with hot drained macaroni back on hot burner and mix in the margarine or butter that has been premeasured. While Macaroni is cooking, brown meat in skillet drain. Step 2 Combine macaroni and cheese, tomato and green onions in 2-quart baking dish.Pour hot macaroni out of the sieve back into same sauce pan.When macaroni is done, immediately drain off hot water.Have other ingredients made and handy: milk, process cheese slices, margarine or butter and any optional hot sauce or granulated garlic.Prepare boxed macaroni and cheese as per instructions.
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