The following recipe for Instant Pot Macaroni and Cheese was created by my 12 year old son, who loves Mac n’ Cheese. He previously made a one pot stove top version, but when we purchased our new Instant Pot he quickly converted, raving that it was so much easier!
It is a very simple recipe, no standing over a hot pot stirring noodles for 10 minutes. Just throw the pasta, water, butter and a dash of salt into the pot. Place the lid on the pot and allow it to cook for 4 minutes (that’s a total of maybe 10 minutes if you include the time it takes to come to pressure). Stir in milk and cheese and it’s done!
2 cups cheddar cheese- or a combination of your favorite cheeses
Place the water, pasta, salt and butter in the bowl of your instant pot and stir
Place the lid on your pot and hit the manual button and set for 4 minutes
Allow the pot to come to pressure, when the timer beeps do a quick release
One the pot has depressurized, hit the saute button and add the milk to the pasta.
Stir well and allow it to cook, while stirring for about 2-3 minutes or until the liquid shows signs of boiling
Stir in the cheese and mix until it is completely melted
Remove the bowl from the pot to prevent burning on the bottom
water pasta butter salt in insta pot manual for 4 minutes
turn to saute add milk let cook add cheese let melt cool serve
If you like this recipe, head on over to my son’s blog and let him know! He’s only 12 and loves being in the kitchen and has his sights set on being a pastry chef! I know he would love to hear if you enjoyed his recipe! You can also find his One Pot Mac n’ Cheese recipe if you don’t have an Instant Pot.
I love, love, love lemons. We have a potted Meyer lemon tree that sits on our kitchen counter in the winter and enjoys the summer out in the sunshine. For a little potted tree it gives us quite a few lemons each year and my favorite thing to make with them is lemon curd. Sometimes I add it into a lemon meringue pie, sometimes a pavlova, or on top of an angel food cake – all great things to use up the extra egg white that come with making lemon curd. But I’ve also been known to just eat it by the spoonful.
When it comes to the kitchen, I like things simple and without a lot of mess. You can add the extra step of beating the eggs in a separate bowl and tempering them with the hot liquid, but I find it’s not necessary if you cook the curd on a low temperature and keep stirring.
Easy Lemon Curd
For this recipe you will need:
1/3 cup lemon juice
1/2 cup sugar
1 whole egg
4 egg yolks
3 T butter
Start by placing the sugar into a small sauce pan and zesting the lemons right over top. Squeeze the juice right into the pot and stir it up real good. You can set the pan on the stove on very low heat while you work with the eggs if you want.
Now you need to separate your eggs. Fresh, room temperature eggs are best. You need 4 egg yolks and one whole egg- reserve your whites for later use.
Using a whisk, stir your eggs into the lemon sugar mixture. You can turn the heat up for medium-low and keep stirring until the sugar is fully dissolved. Once the sugar has dissolved you can turn the heat up a bit- but don’t go over medium. Cook and stir until the mixture thickens and coats your spoon.
Remove from heat and whisk in the butter until your curd is nice and smooth. Pour into jars, a pie crust, etc. Refrigerate any curd you don’t plan on using immediately.