Crock pot white mac and cheese recipe free#

Add a protein. Mix in cooked chicken, bacon, ground beef, sausage, or check out my baked crab mac and cheese instead.

Add veggies. Stir in roasted broccoli, asparagus, peas, spinach, sun dried tomatoes, bell peppers, etc.

Give it a Mexican twist. Add in some taco seasoning, taco meat, and salsa for a flavor variation.

Make it spicy. Top it off with some hot sauce or cayenne pepper for extra heat.

Whatever cheese you use, make sure to shred your own (including the parmesan)! The anti-caking agent in pre-shredded cheese gives the melted cheese a grainy texture. Make sure you shred your own cheese so it’s extra smooth!

Shredded Parmesan, Gruyere, and Sharp Cheddar Cheese – a nutty, tangy, smooth, slightly smoky combination of cheeses melted over the pasta.

The higher the fat content, the creamier the mac and cheese will be.

Which whatever milk you have on hand: skim, almond, 2%, etc. Milk – the base for an ultra smooth, creamy, and cheesy sauce.Salt and Black Pepper – enhances flavor and adds just a touch of heat.No broth? No problem! Use water, but you’ll need to adjust the seasonings for more flavor. The noodles cook directly in the broth which gives the pasta depth of flavor.

Crock pot white mac and cheese recipe free#

Feel free to use chicken broth if preferred. Vegetable Broth – use veggie broth to keep this dish vegetarian.There’s no need to cook your pasta first it cooks right in the instant pot! If you’d like to use a different noodle, feel free, but you may need to adjust the cook time. Pasta – today, we’re using medium shells.😉 IngredientsĪ few secret ingredients – vegetable broth and THREE kinds of cheese – make this the BEST macaroni and cheese recipe. Although my one pot mac and cheese and my slow cooker mac and cheese are delicious, I’m having tons of fun with my instant pot…and this instant pot mac and cheese might just take the cake. I am absolutely loving this instant pot take on a classic.