Is there anything better than mac and cheese?Įspecially when you only need FIVE ingredients and ONE pot.įirst, you’re going to combine skim milk, macaroni noodles, salt, and pepper into a large stockpot. Pasta + milk + THREE cheeses (+ salt and pepper but those don’t count ? ) are all you need for this ultra cheesy, ridiculously easy, totally amazing Five Ingredient Mac and Cheese Recipe. PLUS, we’re using all local Wisconsin Cheeses today, and hello, it’s Wisconsin, so you KNOW this cheese is amazing. This One Pot Five Ingredient Mac and Cheese definitely fits the “easy recipes for yummy food” motto. You can also add some milk, cream, or cheese to regain its creamy consistency.You guyyyyyys I’m so ridiculously excited for today’s recipe, because THIS is what Show Me the Yummy is all about. To reheat mac and cheese, simply heat it in the microwave, stovetop, or in the instant pot. If you are short of time you can thaw it in the microwave. To defrost the frozen mac and cheese, simply leave the container in the fridge for 4-6 hours or overnight. Portion it into serving size and then freeze it in a freezer safe container or freezer safe ziploc bags. How to freeze mac and cheese?Īllow the mac and cheese to completely cool down. You can also plan and make it ahead of time and reheat when you are ready to serve. Leftover mac and cheese can be stored in the refrigerator. How do you store leftover mac and cheese? You can also serve it with some French bread, or cheesy garlic pull apart rolls. If you want to serve something light, you can serve sliced beets, cubed sweet potatoes, or a salad. Vegetarian dishes like roasted broccoli, roasted potatoes, roasted sweet potatoes go well as sides with mac and cheese. Although the instant pot mac and cheese might look runny at first, but once you mix everything well, it will have a perfect creamy consistency. Mix everything well and then add the milk and heavy cream.Īdjust the amount of cheese,milk, and cream to adapt to the consistency you prefer. Once macaroni is cooked, add the butter, shredded cheese, salt, and pepper. You don't have to deal with the mess of all the starch coming out from the knob. Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually.Ĭooking pasta for 0 minutes and then allowing the pressure to release naturally helps with the spurting issue with quick release method. You must ensure that all the macaroni is under the water.Ĭook the macaroni on high pressure mode for 0 (zero) minutes and with the "keep warm" setting on. In the instant pot liner, put the elbow macaroni and water. Adding some milk and heavy cream gives it the right creamy consistency. This is a no egg, no evaporated milk recipe. I love to use Cabot and Tillamook brand cheese as they have vegetarian cheese that does not use animal rennet. It is best to use block cheese and grate it using a hand grater or a food processor shredding disc.
The main and very popular ingredient for mac and cheese is elbow macaroni pasta however, other types of macaroni like shells work well too.Ĭheddar cheese, either medium or sharp, or a combination of both works well.