For best results, I suggest using a block of cheese and shredding it yourself! Generally, an 8-ounce block gives you 2 cups of shredded cheese. Don’t use pre-shredded cheese. I say this way too often, but pre-shredded cheeses are often coated with anticaking agents (such as potato starch) so that it doesn’t become a massive clump of cheese in the package.Just be sure to stir constantly while you melt the cheese in because something like mozzarella or provolone could leave you with cheese bombs if you don’t mix them in well! Sure regular old cheddar will do the trick, but when you swap out a cup for something like gouda or Havarti, the blend of flavors really makes this taste so much more delicious. Swap the whole milk for half and half, or swap half of the milk of heavy cream to make this even more luxurious! It’s not something I do often, but if you’re serving this to a crowd, the half and half will make this even better!.Just be sure not to replace all the water with chicken broth here without reducing the salt because otherwise, the mac and cheese will be way too salty. Add a chicken bouillon cube in with the pasta to help flavor the mac and cheese even more or swap half of the water for chicken broth.Don’t shy away from seasonings. Swap the salt for garlic salt (when do I not love garlic in everything, right?).There are a ton of ways to make this simple recipe even better here’s what I like to do: Tips for making the best instant pot Mac and cheese: Leftovers go into an airtight container and are good in the fridge for up to 4 days. If you want to bump up the veggie content on this, feel free to stir in some steamed broccoli once the cheese and macaroni are combined. Taste and adjust your comfort food to your liking! Add more salt or pepper as desired. You want to gently stir until the cheese is completely melted.
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