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#Recipe for mac cheese broccoli insta pot mac

This one should be just fine to do so, easier to do so if you have an IP mini version. I sometimes do not suggest that because if there isn’t enough liquid the recipe won’t work. If you have less people in your home you could cut this in half.

#Recipe for mac cheese broccoli insta pot mac

We have done this with our brisket mac and cheese which is great. Of course you can tweak this by folding in leftover meat to make it even heartier. By now sauce should be a bit thicker and ready to serve.

Turn IP off and unplug so it doesn’t continue to heat up.

You could add more evaporated milk, or regular milk if you wanted more sauce.

Thin it out to your desired consistency.

Add your cheese allowing it to melt and stirring until all cheese is melted and your macaroni and cheese is the consistency you want.

then when cheese is melted add remaining 1/4 c if you want it not as thick)

Set IP to saute low and add your butter (allow to melt), then your evaporated milk (add 3/4 c.

Do a quick pressure release when time is up, turn IP off.

Lock lid on and close your pressure valve.

(3 minutes if you prefer noodles on the softer side) Put your pressure cooker on manual, high pressure, for 2 minutes.

First you’re going to add your water (or broth), macaroni noodles, and salt into your pot.

Here are quick directions but a printable version is available at the bottom.

It serves the 5 of us just fine with a side of salad for dinner. If you let it sit the sauce will thicken a bit more but we think it is perfect as soon as the cheese is melted and serve it immediately with a pinch of bacon bits on top.

Instant Pot Vegetable Recipes and Cook Times.