Mac & Cheese is my weakness... and while I LOVE the convenience of the boxed stuff, I hate thinking about all the chemicals and junk that's in it. So, I've tweaking a ton of different recipes to find just what I want. This one was pretty darn close. It even reheated well.
Ingredients List
1 pound Medium Shells pasta
3 tablespoons unsalted Butter
Kosher Salt & Black Pepper
4 cups Broccoli florets
1 teaspoon Dijon Mustard
1/4 teaspoon Garlic Powder
1 5oz can Evaporated Milk
1 cup Half and Half
12oz Extra Sharp Cheddar Cheese (grated)
Add Pasta, Butter & 1.5 teaspoons Salt to Instant Pot.
Stir in 4.5 cups water.
Set to high pressure for 5 minutes.
When finished cooking, carefully quick-release pressure.
Select the high sauté setting.
Stir in Broccoli.
Cook, stirring occasionally until tender and the liquid has reduced. About 3-4 minutes.
Stir in Dijon and Garlic Powder.
Select the warm setting.
Stir in Milk and Half & Half until warmed. About 2 minutes.
Gradually add in Cheese until melted, about 3 minutes.
Season with Salt and Pepper to taste.
Serve immediately.
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