Alternatively, you can freeze them in glass containers, just make sure it is airtight to avoid freezer burn.Once frozen in the souper cube, I transfer it to a freezer safe bag. I freeze mine in 1 cup portions using a souper cube to make it easy to defrost individual servings for myself as needed.This recipe has only been tested in the Instant Pot 60 DUO Plus 6 Qt.If you are doubling up this recipe, double up everything but the cooking time.I recommend stirring in ½ cup of cheese at a time so your macaroni can be coated evenly and the cheese can melt evenly as well.I recommend shredding your own cheddar! You can quickly shred a block of cheese with a food processor if you're not a fan of using a grater. Pre-shredded cheddar tends to not melt properly due to it sometimes being dusted with an anti-caking/moisture-absorbing agent.Be sure to start with less milk and work your way up so your mac and cheese doesn't get too runny.White Cheddar + Swiss + Gruyere + Parmesan.Stir in ½ cup of cheese at a time, making sure the cheese has melted before adding in more. Add a splash of milk (I start with ¼ cup) and start mixing in the cheese to the cooked macaroni.
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