#foodtiktok#cooking#easyrecipe#dinner#fyp Bake and 180°c for 30-35 minutes or until golden brown and delicious. Sprinkle a handful of panko breadcrumbs over the top, followed by the remaining grated cheese and then another handful of panko. Add the cooked and drained pasta back to the pot and pour over the cheese sauce. Cook the pasta to the packet instructions and once cooked, drain well. Once the cheese is melted, season it with salt and pepper and mix in the mustard. Once you have a smooth sauce, add 3/4 of the grated cheese and melt it into your sauce on medium heat. Slowly add the milk while whisking the whole time. In a med pot over medium-high heat, melt the butter. Give the macaroni and cheese a good stir and serve immediately.Macaroni and cheese Ingredients - 500g dried elbow pasta - 120g unsalted butter - 70g all-purpose flour - 1L milk - 250g medium sharp cheddar cheese, grated - 250g red Leicester cheese, grated - 225g grated Gruyere cheese, grated - Salt to taste - Black pepper to taste - 2 tbsp English mustard - 60g panko breadcrumbs Method 1.Let the mac and cheese sit for a few minutes, then turn off the pot and open the lid. Place the lid back on the instant pot, turn the vent to "sealing" and press the "keep warm" button.Add half of the cheese and give it stir, add the milk and the remaining cheese and stir until creamy and blended. Turn the instant pot off by hitting the cancel button. When all the pressure is released and the "float valve or pin" has dropped down it is now safe to open the instant pot. When the cooking cycle ends move the sealing valve to the "venting" position to do a "Quick Release" of pressure" I use a wooden spoon to move the valve.and the timer will begin counting (this means the pot is at full pressure - do not open the instant pot).When the pot comes to full pressure the 6 minute timer will be visible and the float valve or pin will be in the up position.The instant pot will display "on" until the pot comes to pressure (this takes about 5-6 minutes).Press the manual or pressure cook button and use the + to set the time to 6 minutes using high pressure.Close and lock the the lid and turn the steam release valve to the "sealing" position.Give it a good stir and make sure all the noodles are covered with broth. Add 4 cups chicken broth, butter, salt, garlic powder and the dry elbow macaroni.The display show off, but it is on until you set the cooking buttons. Plug in the Instant pot to power it on.When I opened the box let me tell you I had all the feels going on!!!!!! Excitement and intimidation all in one with all those buttons looking back at me. You see I feel that appliances have to earn their right to counter space in my kitchen and purchasing an instant pot just wasn't an appliance that I felt I would use.įast forward to Mother Day and guess what I got my from husband and daughter!!!!! You guessed it a 6 Qt Instant Pot Duo SV. I thought in the end, it's only going to collect dust in the back of my pantry. I also felt that the price was a bit high, so I really couldn't justify the purchase. I'm a pretty basic girl and love my slow cooker, so I didn't think there wasn't a need to upgrade. After I got over the initial intimidation the instant pot has changed the way I think about cooking. I never understood all the hype - until I tried cooking with it. For me, I don't usually jump on the new kitchen gadget bandwagon, but I have to say the Instant Pot is my new best friend. Instant Pots seem to be all the craze right now.
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