As far as the “30 minute” saute in the video, if my memory is correct, I think when you first hit the Saute button, it defaults to 30 minutes, and then you make your adjustment in time. AR’s intent on the “10-15 minutes” is just to let you know that it may take that long for the pressure to build before the 4 minute countdown begins. I submitted this recipe as an Instant Pot® recipe, but it was edited to be more generic to all electric pressure cookers. Also, 2 cups of shredded cheese is about 6 ounces, and 1 cup is about 3 ounces.***12.7.18*** This is in response to the review by Cathy S.
#Instant pot macaroni and cheese mac
If it’s not served hot, the texture of the cheese sauce will change, as will happen with any creamy mac and cheese side dish. There were some minor changes made from the way this recipe was submitted, so I’d like to add that this is best served immediately “hot.” Once you have the sauce consistency to your liking, it’s even best to remove the inner pot, so that the residual heat from the Instant Pot® will not continue to cook the mac and cheese. Read MoreĨ.20.17 I’m the submitter of this recipe. I know it can be confusing to a new user, but trust me, it gets easier. They’re really not telling you to saute for 30 minutes, that would totally destroy the mac & cheese which takes only a few minutes at the Saute function. Friends and family loved it.8.20.17 I’m the submitter of this recipe. The sour cream makes it a little tangier than I like but to have a decent Mac and cheese in about 10 minutes with a fraction of the mess makes it worth it. I would still make a traditional Mac and cheese when given enough time but in a pinch this is pretty good. Even with all of the cheese it still needed salt, which wasn't mentioned in the recipe. I was however impressed by its ease and the spot-on pasta to broth ratio as the mac turned out perfectly al dente! I would definitely try this again with some modifications: either adding some milk (regular or evaporated) and a bit more sour cream, and perhaps a few sprigs of thyme in the cooking portion. I followed this recipe closely and would really rate this recipe 2.5 forks because it wasn't creamy and it was rather bland despite having some tang from the sour cream, sharp cheddar, and dry mustard.
But if you like al dente mac and cheese, you might like this recipe. This was unpopular at dinner so I wouldn't make it again. It is a fast and easy recipe, but I spent twice as long trying to get a softer and creamier consistency closer to the homemade stovetop version. I think maybe the instant pot directions were the issue. The taste and consistency was not like homemade macaroni prepared over the stove. My child wouldn't eat it, so I tried pressure cooking it again and adding milk to get a softer, creamier consistency. This recipe called for more butter than I usually add and yet, the final result was dry and not at all creamy. It was very bland and needed a lot of salt and pepper. Also, the recipe calls for sharp cheddar: so, go for old cheddar! If you want to go light, use a lighter sour cream ¯\_(ツ)_/¯ Such as using prepared mustard (the wet kind, not dry). The key is, like anything with the instant pot, measuring and following the recipe exactly. This recipe is amazing! I use this all the time for the instant pot since it doesn’t require evaporated milk.
0 kommentar(er)
