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!

 

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.