Let the FarmGirl Be Your Guide
Discover quick, creamy Mac & Cheese with Instant Pot!
I know making dinner for the family seems like an insurmountable task sometimes. A box of Mac and cheese and some chicken nuggets come together in a hurry.
But, allow me to offer another option. The Instant Pot electric pressure cooker makes creamy macaroni and cheese in minutes, and most of it is hands-off. Chances are, you’ll even have leftovers!
Imagine coming home after a long day in the fields, and in minutes, having a comforting bowl of mac & cheese ready to devour. No stirring, no watching the stove – the Instant Pot does all the hard work for you. And the best part? You’re in control. Want a little extra cheese? Go ahead. Prefer your pasta al dente? The Instant Pot has you covered.
Jazz Up Your Mac and Cheese with Brussel Buds!
I paired this creamy pasta with a side of spicy andouille sausage with Brussels buds (the tender tops of a Brussels sprout stalk). If you like kale and collards, you’ll find Brussels buds are just as delicious.
Apart from the appealing aesthetic and nutritional benefits, Brussel buds lend an incredible depth of flavor to the mac and cheese. Their inherent bitterness and slight sweetness cut through the richness of the cheese, making every bite a harmonious blend of flavors.
Moreover, the contrast in textures between the creamy mac, the gooey cheese, and the andouille sausage with slightly crunchy Brussel buds make the dish more interesting and satisfying to the palate. So next time you’re cooking up a batch of mac and cheese, don’t forget to throw in some Brussel buds. You’ll be amazed at the tasty transformation!
So there you have it right from the FarmGirl’s kitchen! An easy, delicious, and healthy way to jazz up your classic mac and cheese. Andouille sausage and Brussel buds not only enhance the flavor and texture of your dish but also bump up its health quotient. So the next time you’re in the mood for some comfort food, give this twist a try. Your taste buds will thank you!
Creamy Instant Pot Mac ‘n’ Cheese 🎥
Ingredients
1 lb pasta, like shells or elbows
2 T unsalted butter
1 t salt
1/2 t garlic powder
1/2 t paprika
1/2 t dry mustard
Pepper to taste
4 c water
1/2 c milk or cream plus water to thin the sauce if necessary
12 oz assorted cheeses, like sharp cheddar and Colby jack, grated
Toasted panko bread crumbs: in a small skillet, combine bread crumbs, a drizzle of olive oil, and season with salt. Cook over medium heat, stirring frequently, until the bread crumbs are golden brown.
Instructions
Combine all ingredients up to and including water in the Instant Pot. Stir a little, then put the lid on the pot, close the valve, and set it for 4 minutes on high pressure. After the 4-minute cooking time, release the pressure carefully and remove the lid. Stir in milk then begin adding cheese in several additions, stirring after each addition. Add water if you prefer a thinner sauce. Top with toasted panko crumbs.
Brussels Buds with Andouille Sausage
Chop one onion and sauté in a skillet with olive oil over medium heat. Add in half moons of sausage and cook until onions begin to brown just a bit. Add in a bunch of Brussel bud leaves, sliced into thin ribbons and a sprinkle of salt. Cover with a lid for a few minutes until greens are wilted. Remove the lid, add in some olive oil, then continue to cook until greens are tender to your liking
Tonight’s Cocktail is a “Banker’s Lunch”.
Combine in a cocktail shaker over ice: 1 1/2 oz vodka, 1 1/2 oz freshly squeezed grapefruit juice, 1/2 oz orange liqueur, 1/2 oz dry vermouth, 1/4 oz freshly squeezed lemon juice. Shake until well-chilled, then strain over fresh ice.