I was so incredulous of getting one in any case, and now, it's basically all I need to use for cooking by any stretch of the imagination! It takes a great deal of the in the middle of ventures out of making straightforward formulas. Like this macintosh and cheddar, the pasta cooks in simply enough fluid, with no compelling reason to deplete!
My family totally LOVED this macaroni and cheddar. Indeed, I did as well. The flavor was completely impeccable and it was very rich, much the same as a decent macintosh ought to be.
I made this formula in my 8 quart Instant Pot, and it will work fine and dandy on the off chance that you have a 6 quart also. It makes a mess incidentally. Yippee for scraps!
Ingredients :
- 16 Ounces Uncooked Elbow Macaroni
- 4 Cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Shredded Parmesan Cheese
- 1/2 -1 Cup Milk
Instructions :
- Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
- Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.