#Cheesecake factory mac n cheese mac#
It is FEED ME NOW AND LOVE ME FOREVER mac and cheese. It is even-if-I-did-I-would-still-make-this mac and cheese. It is I-have-no-other-groceries mac and cheese. This is the perfect in between. This is your mac and cheese for when you want REAL FOOD mac and cheese that has a velvety, creamy, sauce with 5 ingredients in 15 minutes. You want something that falls somewhere in the middle of the tastes-like-Velveeta to truffle-baked-mac spectrum. This is: you’ve graduated from mac and cheese in a box, but you are not interested in the commitment required for a big fancy baked deal. We need to identify the brand of mac that is Instant Pot mac and cheese.
Maybe even more cheese on top? You do you. You’ve made delicious Instant Pot Mac and Cheese and want to level it up even more? May we suggest some of the following to go on top? Grab your bowl and start scooping!īut seriously: my number one goal with Pinch of Yum is to connect with you and share recipes that you’ll actually make and actually love, and THIS! I am confident that this is one that you can and will actually make.Īnd absolutely one that you will love, assuming you’re into cheese?Īlso: my specific Instant Pot is the Instant Pot DUO60 but I have made this in several types (“the old ones” and “the new ones” both) and it’s great all around. Step 2: Stir in butter, cheese, and milk until it all melts to make your cheese sauce. So, just spread 'yer noodles and go fer it.Step 1: Put noodles, water, and salt into the Instant Pot, plop the lid on, and push a few buttons. some melt better/easier than others - but I found even hard cheeses that want to string and not melt smoothly make duper dang good mac&cheese. So, altho cheddar is almost always present, the (more or less equal parts) balance can be swiss, muenster, edam, gruyere, provolene, butterkasese, whatever. Since then I've learned max three cheeses is more than "really good" Thin sliced stale baguette, even more better, just press into the sauce.įor one cup of (dry pasta - about 120g) I use 6 ounces (170g) of cheese.Īaahhh, should add, liberally measured/scaled/seldom "under-weighted"Īfter getting real dang tired of "cheddar mac&cheese" I rather a bit overboard went working with 4-6 different cheese types. Pan toasted homemade bread crumbs - veddy good approach. Sometimes I do a bread crumb topping other times no topping. (things that likely make no difference in the end.) I've been know to sweat down minced onion in the melted butter before making the roux. Which wheeze golly, I've never added sugar (or salt) to my mac&cheese, so no can comment to that. The only significant diff in "condensed" vs "evaporated" milk is the sugar content. Make the white sauce, melt in the cheese, adjust consistency. If you want richer/smoother mouth feel, use a box of heavy cream + (later) water to adjust consistency I make a roux - butter&flour comma slightly browned I do the pre-cooked pasta (typically elbows, but not always.) 
Once you've done homemade mac&cheese a couple times, it's like falling off a slow moving turtle - easy to do, doesn't hurt a bit. there 3-4 "basic prep" stages - all dumb&simple. Mac&cheese is a comfort food that has more definitions and recipes than countable. So be sure you know what your tastes are before you 'ruin' your mac and cheese! TIP: Most people do not like the peanut butter crackers idea, until they try it. Those little changes which make a dish special to one person can ruin it for another, so if you are going to try my changes, make sure you LIKE roasted onions and garlic and understand what changing the cheeses will do to the flavor. The biggest difference was she used roasted onion and roasted garlic in hers, which changed everything. She used a buttered dish so it would not stick and baked it at 300, instead of 350. She also started with a roux and bechamel sauce, stirring in the cheeses till melted and then adding the macaroni.
The topping was made in a similar way except that instead of breadcrumbs and butter she used the peanut butter cheese crackers! The peanut butter really enhanced the flavor and the canned milk made it richer. This recipe used the canned condensed milk, extra sharp cheddar, Jack, and Colby cheeses. Years ago, my dear departed sister gave me a recipe for the World's Best Cheese with Macaroni.
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