Homemade Instant Mac And Cheese Recipes
"INSTANT" MAC AND CHEESE
No-boil, no-bake, one-pan mac and cheese is not just possibly simple, but simply possible! On top of producing awesome taste and texture, the whole procedure only took a few minutes longer than the boxed stuff; not to mention we avoided about a dozen ingredients we probably shouldn't be eating. Just make sure to grate your own (high-quality) Cheddar and turn off the heat as soon as the cheese melts, and the process should go smoothly.
Provided by Chef John
Categories Everyday Cooking Vegetarian Side Dishes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Bring milk, salt, cayenne, mustard, nutmeg, and 1 tablespoon butter to a simmer in a pot over medium heat. Stir in macaroni. Simmer, stirring occasionally, until firm yet tender to the bite, about 8 minutes. Do not undercook.
- Meanwhile, melt remaining butter in a skillet over medium heat. Add bread crumbs and toast until golden brown, 3 to 5 minutes.
- Stir cheeses into the cooked macaroni. Reduce heat to low and stir just until melted. Turn off heat, cover, and let sit for 3 minutes. Uncover, stir, and season to taste.
- Spoon mac and cheese into warm serving bowls; sprinkle toasted breadcrumbs on top.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 35.8 g, Cholesterol 100.9 mg, Fat 34.6 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 21.4 g, Sodium 987.1 mg, Sugar 6.6 g
INSTANT POT® MAC AND CHEESE
Try this quick-and-easy electric pressure cooker macaroni and cheese recipe--let the Instant Pot® do the work.
Provided by Michael Beatty
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Combine macaroni, chicken stock, salt, dry mustard, liquid smoke, paprika, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in butter, milk, Cheddar cheese, and Parmesan cheese until melted. Mixture will be soupy at first.
- Select the "Keep Warm" setting on the Instant Pot® and allow macaroni to sit, uncovered and stirring occasionally, until all liquid has been absorbed and consistency is smooth and creamy, about 15 minutes.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 35.9 g, Cholesterol 39.2 mg, Fat 13.8 g, Fiber 1.6 g, Protein 15.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 2.8 g
HOMEMADE INSTANT MAC AND CHEESE
What do people want from boxed mac and cheese? More cheese! This D.I.Y. version is extra cheesy but just as easy. Plus you can make it with any shape pasta you choose.
Provided by Rhoda Boone
Categories Dinner Quick & Easy Pasta Kid-Friendly Cheese Cheddar Cheese Week Small Plates
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente. Meanwhile, whisk milk and cheese powder in a medium bowl.
- Drain pasta and return to pot. Heat over low. Add butter and stir until melted and evenly coated, about 2 minutes. Add milk mixture and cook, stirring, until pasta is well coated and sauce thickens, 3-5 minutes. Taste and season with salt, if needed (some cheese powders will not require additional salt). Serve immediately.
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