![]() ![]() The day I made this large family Instant Pot macaroni and cheese, we were headed out for a “Not First Day of Homeschool picnic” which hosted dozens of families of all sizes. The Instant Pot makes everything quicker and it tastes just as yummy. And that’s where the Instant Pot comes in. Other times you may need a quicker, but still homemade, version. Sometimes it’s worth it to go through all the steps to make it the traditional way. There’s all that cheese grating, cooking the noodles, getting all the layers in the pan, and then baking it for nearly an hour before you can even eat it. ![]() Let’s face it, traditional mac and cheese is not a quick and easy process. Get the Best-Selling Large Family Freezer Meals Collection here! Use promo code HELLO20 to take 20% off your first order! This is when I like to throw on my large family Instant Pot macaroni and cheese for a quick and easy answer! There is nothing worse than having a great meat dish but no side dish to go with it. That’s the main reason I do so much freezer cooking it saves me tons of time every single day when I spend a day or two making a month’s worth of meals. I’ve made this recipe with leftover diced ham and broccoli and it is delicious.If you have a large family to feed, you know how long it can take to make food for all your people.Crumbled bacon would be amazing in this!.For some added spice add some pickled or fresh jalapeños to the baked macaroni and cheese.Reheat: On the stovetop with a splash of milk or cream.Store: Leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 4 days.Place in the oven uncovered and bake for 20-25 minutes or until golden brown.Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese.Season with more salt to taste if desired. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Make sure to keep the milk moving to avoid burning. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Add in flour and whisk constantly for 2 minutes. Make the cheese sauce: Meanwhile, melt butter in a large pot.Boil pasta: In salted water until al-dente according to package instructions.Seasonings: This macaroni and cheese recipe is loaded with flavor thanks to the mustard powder, onion powder, garlic powder, paprika, salt, and pepper!.I sometimes like to do half gruyere half sharp cheddar cheese! Extra sharp cheddar cheese: I love using extra sharp cheddar in baked macaroni and cheese, however, gruyere, gouda, Monterey Jack, or Colby jack would also be amazing in this.Milk: I use 2% because that is what I typically have on hand.If you are gluten-free you can substitute cornstarch for the flour. Flour: Is used to thicken up the sauce.Butter: I use 1 whole stick of butter in this homemade macaroni and cheese.I love using elbow macaroni however cavatappi pasta would also be great too! Any longer and the noodles will become mushy after baking. Elbow Macaroni: I cook the pasta until al dente.This Baked Macaroni and Cheese recipe only takes 45 minutes to make from start to finish. The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top! Then I stir in extra sharp cheddar cheese. ![]() This macaroni and cheese recipe starts off with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. This Macaroni and Cheese is comfort food at its finest. ![]()
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