![]() Pre-shredded cheese typically has a little cellulose (anti-caking) substance on it to keep it from clumping in the bag and it can make melting a little ehhh, sometimes. Shredding it yourself, if you have time, makes it a little better though. Pre-shredded is my go-to because of “time”. Can I use pre-shredded cheese or should I shred my own? I have used both and they both work as far as flavor goes, but the fresh shredded definitely melts better and keeps the finished mac and cheese nice and creamy. Does the Parmesan need to be fresh grated or can it be that stuff in the canister? We typically use about 1 1/2 cups of mild cheddar, 1 cup of MOZZARELLA, and about a half cup of Parmesan. We prefer a mix of cheddar, mozzarella, and Parmesan. In this recipe, you could technically use almost any cheese, depending on your taste. Easy Peasy and so fast! What kind of cheese is best for macaroni and cheese recipes? I can’t wait to see it! Frequently Asked Questions How long do I cook macaroni and cheese in the Instant Pot?įive minutes. Tag me in a picture of your mac and cheese. I’m so excited to hear how you like this recipe, don’t forget to comment and leave a review, and I would love to connect on Instagram. ![]() Put shells, butter, and spices in the Instant Pot.I keep the cheeses I use stocked in the freezer and plenty of Medium Shells in my pantry, so this can literally be thrown together in minutes on crazy nights when we need something super quick! Seriously, listen to how easy this recipe is: Oh boy, I’ve been so focused on telling you how delicious this stuff is that I haven’t even told you the best part, it cooks soooo fast! This will be your new go-to recipe for crazy nights when dinner just creeps up out of nowhere. Promise me you will make it with medium shells. ![]() ![]() The cheese has a nice little place to land in and the texture is just perfect. Don’t get me wrong it was still good, but I’m telling you, making it with shells is the way to go. Something to note: Next time I made the mac and cheese I used elbow macaroni. The half teaspoon of pepper made me nervous too, but again, just add it, I promise it won’t be spicy and you will love the flavor of this mac and cheese. I’m so glad I added it, it really gives it something extra. When I saw that it called for hot sauce, I almost left it out because I thought it would make it spicy, but it didn’t. I didn’t have elbow macaroni so I used medium-sized shells and I didn’t have garlic powder either so I used some onion powder and garlic salt instead.
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