When it beeps that it's done, flip the valve to Venting for a quick release. Heat the milk in the microwave but do not boil. While it's cooking, grate about 3/4 of the cheese in one pile and dice the remaining 1/4 into 1/4” cubes in another pile. Adjust time using the + and - buttons to get to 4 minutes. Push the Pressure Cook (or Manual) button. Close the lid and make sure the valve is set to Sealing. Directions:įOR THE PASTA: Put the macaroni, water, butter and salt in the Instant Pot and give it a stir. Almost any combination of cheeses will work so feel free to use your favourites. **Cheese Note: I usually use aged or sharp cheddar but I also like Swiss or a combination of the two. *Mustard Note: You cannot actually taste the mustard in this dish it just enhances the cheese flavour. The Butter Crumb Topping: (option but, oh. It's delicious and saucy served as soon as you combine pasta and sauce, but for true Rootitoot level deliciousness add the buttered crumbs and bake it for a few minutes. The recipe is only long because I detail each step for novices. Three steps: cook the pasta, make the sauce and, optional, bake in the oven with the crumb topping. This recipe looks long but it is really very simple and quick.
0 kommentar(er)
