A month or so ago I mentioned in a SB’s or Round Table my recipe for instapot macaroni and cheese. I initially was going to write this over Christmas, but realized I would have Christmas dinner leftovers plus whatever I made, so I decided not to. With ISH in Denver, no doubt fending off a polar bear as we speak, I decided to resurrect Fang Food. We need content and between me and the BBQ master I think we can turn this into a temporary food blog until there is something to talk about baseball wise…
For the ingredients you need:
- 1 pound box of elbow macaroni noodles
- 4 cups of chicken broth
- 4 tablespoons, half a stick, of salted butter
- 4 cups (1 pound) shredded sharp cheddar cheese. I have tried both with the store brand and Sargento… spend the extra $2.
- 1/2 cup grated parmesan cheese
- 4 ounces cream cheese cut into chunky cubes (optional)
- One 5.2 ounce package of Boursin Cheese, any flavor. (optional)
- 1 teaspoon dijon mustard (optional)
- 1 table spoon hot sauce (optional)
1. Place pasta, broth and butter in the instant pot, stir. I actually have a pressure cooker, but I have learned how to make do.
2. Close the lid, move valve into sealing position, hit manual or pressure cook on high pressure for 6 minutes. When done do a quick release.
3. There will be some liquid left, but that is fine….and probably what you want. Add the cheddar, parmesan cream cheese OR package of boursin. I usually use boursin, but my store was out of it when I shopped. First time trying the cream cheese way. Not sure it really makes much of a difference. Maybe if you put 2 plates in front of me and told me this one has cream cheese that one has boursin. Add mustard or hot sauce, if using. Stir for a few minutes until it gets creamy. I like it creamy so I add some milk to it and stir that in.
I started stirring and almost forgot to take a picture.
After it is sufficiently blended
It is very creamy and good and filling. Now for the not fun part, cleanup… Oh well, I will have food for the next couple days.
“Step by Step Instant Pot Cookbook, by Jeffrey Eisner. Page 32.” There are variations on the recipe he lists. I am just posting what I do.