Monterey Jack: Melts well and has a mild flavor, complementing the sharper cheeses in the mix.Gouda (plain or smoked): Adds a creamy and slightly sweet taste, contributing to the overall smoothness of the dish.Gruyere Cheese: It has a rich and nutty flavor and melts well, contributing to the dish's creaminess.It provides a bold and tangy flavor that forms the base of many mac and cheese recipes.
![instant pot baked macaroni and cheese instant pot baked macaroni and cheese](http://tideandthyme.com/wp-content/uploads/2018/01/instantpotmacaroniandcheese.jpg)
Remember to grate your own cheese because store-bought pre-shredded cheese has a coating on it that prevents it from melting. The following are all cheeses that will melt well with this recipe. Obviously, sharp cheddar cheese is a classic, and the gruyere cheese is a mild but flavorful cheese that works well with cheddar, but feel free to try other combinations. Note: when you cook the pasta in the Instant Pot, you can substitute chicken broth for the water for a little more flavor. You can always add a pinch more until you get it just right. Remember, start with just a little and taste as you go. SEASONINGS TO TRYīasic mac and cheese obviously needs salt and pepper to make it more tasty, but you can go further with seasonings by trying any of the following.
![instant pot baked macaroni and cheese instant pot baked macaroni and cheese](https://i.pinimg.com/originals/cc/2d/b4/cc2db46538b3972ce226b09fed5704a8.jpg)
Store: Leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 4 days.Place in the oven uncovered and bake for 20-25 minutes or until golden brown.Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese.Season with more salt to taste if desired. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Make sure to keep the milk moving to avoid burning. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Add in flour and whisk constantly for 2 minutes. Make the cheese sauce: Meanwhile, melt butter in a large pot.Boil pasta: In salted water until al-dente according to package instructions.Seasonings: This macaroni and cheese recipe is loaded with flavor thanks to the mustard powder, onion powder, garlic powder, paprika, salt, and pepper!.
![instant pot baked macaroni and cheese instant pot baked macaroni and cheese](https://kirbiecravings.com/wp-content/uploads/2017/04/instant-pot-macaroni-cheese-17-700x774.jpg)
I sometimes like to do half gruyere half sharp cheddar cheese! Extra sharp cheddar cheese: I love using extra sharp cheddar in baked macaroni and cheese, however, gruyere, gouda, Monterey Jack, or Colby jack would also be amazing in this.Milk: I use 2% because that is what I typically have on hand.If you are gluten-free you can substitute cornstarch for the flour. Flour: Is used to thicken up the sauce.Butter: I use 1 whole stick of butter in this homemade macaroni and cheese.I love using elbow macaroni however cavatappi pasta would also be great too! Any longer and the noodles will become mushy after baking. Elbow Macaroni: I cook the pasta until al dente.This Baked Macaroni and Cheese recipe only takes 45 minutes to make from start to finish. The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top! Then I stir in extra sharp cheddar cheese. This macaroni and cheese recipe starts off with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. This Macaroni and Cheese is comfort food at its finest.