Store bought pre-shredded cheese is often coated with an anti-caking agent that prevents it from melting smoothly. Stir the macaroni well partway through reheating. You can warm it gently in a pot on the stove or in the microwave. I recommend stirring in a little bit of milk when reheating your mac and cheese. Leftover mac and cheese is still delicious, it just won’t be as creamy as when it’s fresh from the pressure cooker. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. That’s when it will have the best creamy texture. This Instant Pot mac and cheese is best served right after making it. You can also stir in some grated Parmesan cheese for extra flavor. Try Other Cheeses: Try using a combination of sharp cheddar and either mozzarella, Gruyere or Monterey jack.Add Spice: Sophisticated palates may enjoy a pinch of cayenne pepper or a dash of hot sauce mixed into the mac and cheese. ![]()
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