Mac and cheese is a famous dish all over the world. If there’s any comfort food that’s universally loved in American cuisine, it has to be macaroni and cheese.
Without doubt your mom made it for you as a kid when you were too picky to eat anything else.
Homemade Always Better Than Fast Food
Without a doubt fast food is convenient. But in our opinion, fast food has taken away the joy of preparing real food with real flavor.
Nowadays, cheese powder (found in most boxed mac & cheese) doesn’t contain much cheese.
But rather a combination of up to 15% cheese, whey, vegetable oil, maltodextrin, calcium caseinate (to enhance taste and flavor), cellulose (wood chip powder, to prevent caking of the cheese product) and phthalates.
Read more here about your exposure to phthalates – National Biomonitoring Program – Centers For Disease Control and Prevention.
Some brands that use white cheese will bleach the cheese with chlorine.
Real food doesn’t need help with wood chips, phthalates, calcium caseinate to enhance taste and smell as real food already tastes and smells good.
Make a sauce pan of real mac & cheese with real ingredients using your Instant Pot. All the time you need to prepare this recipe is about 10 minutes.
Instant Pot – Better Than Kraft Macaroni & Cheese
8 ounce elbow pasta
4 tablespoons unsalted butter
1 1/2 cups vegetable broth – can use plan water
1/4 cup evaporated milk – can use whole fat milk or heavy cream
1/2 cup cheddar cheese, shredded
Salt to taste
Add water and butter to the Instant Pot.
Pour in the macaroni, do not stir.
Cook on manual high pressure for four minutes.
Natural release for three minutes followed by quick release.
Stir in the evaporated milk and cheese.
Mix well and let sit in pot on keep warm setting for 1-2 minutes until the mixture thickens. Add more cheese if desired.
Looks Like Boxed Mac & Cheese – But It’s Not – It’s Homemade Macaroni & Cheese
Plate and serve. Store any leftovers in a sealed container in the refrigerator for 3-4 days.
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