5-INGREDIENT INSTANT POT MAC AND CHEESE
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
- Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.
KICKIN' MAC 'N CHEESE
A RECIPE CHALLENGE: Make a traditional dish with a twist - using 6 or fewer ingredients! This mac 'n cheese dish will please those who absolutely love hot spicy foods. For those who need the heat dialed down, substitute mild banana peppers for the Jalapeños.
Provided by Susan Feliciano @frenchtutor
Categories Pasta
Number Of Ingredients 6
Steps:
- Cook macaroni in boiling salted water as per directions on package. Drain well and place in a deep 2-quart casserole dish.
- While pasta is cooking, stir together Velveeta, evaporated milk, and Jalapeño peppers in a saucepan over medium heat, until Velveeta melts and mixture is smooth. Pour mixture over cooked pasta and combine well.
- Toss together the Fritos and pepper jack cheese, and sprinkle on top of macaroni and cheese. Bake in a 350° oven until top is crunchy and golden, about 25 minutes. Allow to cool about 5 minutes before serving.
KICKIN' SOUTHWESTERN MAC 'N CHEESE WITH SAUSAGE
I just can't do boxed mixes. I just can't do it. Those "helpers" they sell are so easy to make from scratch and so much healthier that there's just no excuse. Although Velveeta probably isn't the "cheese of choice" to use, I do use it on rare occasion because it does melt nicely and isn't oily and doesn't separate. At least most of the unwanted chemicals have been reduced to a minimum. It's quick, easy, very good tasting and you can adjust the heat level by using your preferred salsa! Feel free to add your own personal touch, too! Additional ingredients welcome! Enjoy! ~Photo by me~
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Pork
Number Of Ingredients 18
Steps:
- In large deep frying pan, brown onion and meat, breaking up as you go, until no longer pink in the middle. Remove with slotted spoon to a medium-sized bowl. Drain grease from pan and wipe out with a paper towel.
- Add salsa, water, bouillon and spices. Bring to a boil over medium-high heat. Add noodles, reduce to medium-low, cover and simmer for 10-12 minutes until noodles are tender and water has been absorbed. (*If you have excess water, just uncover, increase heat and lightly boil until water evaporates.) Stir in sausage mixture and Velveeta. Stir until cheese has melted. Serve with toppings of choice!
- *I always use Superior Touch Better than Bouillon Beef Base. It's in the same aisle as regular bouillon. It's much better than cubes or dried granules.
KICKED UP MAC AND CHEESE
Provided by Emeril Lagasse
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots. Mix the mixture thoroughly. Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese. Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.
KICKED UP MAC AND CHEESE
This ain't your grandma's mac and cheese.
Provided by HYPERPUPPY
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
- Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
- Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 19.6 g, Cholesterol 68.7 mg, Fat 23.3 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 13.8 g, Sodium 690.2 mg, Sugar 5 g
PUMPKIN MAC AND CHEESE
If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
- Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
- If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
- Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.
MAC 'N' CHEESE BITES
Catering for guests with different diets or tastes? These mac 'n' cheese bites are ideal party food. From mushrooms to olives, top with whatever you like
Provided by Anna Glover
Categories Canapes
Time 1h20m
Number Of Ingredients 13
Steps:
- To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.
- Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it's all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.
- Butter a 12-hole muffin tin and divide the mac 'n' cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
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