TURN Instant Pot off when the four minutes of cook time are up and release the pressure by carefully moving lever to “venting” (always keep hands and face away from the steam as it’s releasing).MELT remaining 1 tablespoon butter in a skillet over medium heat while Instant Pot is going, then add bread crumbs, stirring frequently until browned.Place the lid on Instant Pot, and be sure lever is set to “sealing”. PLACE both kinds of macaroni, water, one tablespoon butter, nutmeg, and salt in the Instant Pot and give it a stir.SWITCH to the shredding attachment on the food processor and shred the cheese (you can also do this by hand if you prefer).TEAR bread slice in half and pulse bread in a food processor to make breadcrumbs.
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Allow it to sit for 2-3 minutes to thicken slightly.Įvenly divide the macaroni and cheese into bowls and sprinkle with the bread crumb topping and, if desired, fresh parsley.Ĭan’t get enough mac and cheese? Try this Herb Mac & Cheese next! As a co-operative of over 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Stir in the shredded Cabot Vermont Sharp Cheddar Cheese and 2% milk, stirring vigorously until fully incorporated and the cheese is completely melted. When all of the pressure is released, and the silver float valve has dropped, carefully remove the lid. Turn the Instant Pot off when the four minutes of cook time are up and release the pressure by carefully moving the lever to “venting”, always keeping hands and face away from the steam as it’s releasing. Then add bread crumbs, stirring frequently until browned. Melt the remaining 1 tablespoon Cabot Salted Butter in a skillet over medium heat while the Instant Pot is going. Place the lid on the Instant Pot and set the lever to “sealing”. Place the whole wheat elbow macaroni pasta, enriched elbow macaroni pasta, water, one tablespoon Cabot Salted Butter, nutmeg and salt in the Instant Pot and give it a stir. If you prefer, you can shred the cheese by hand. Switch to the shredding attachment on the food processor and shred the Cabot Vermont Sharp Cheddar Cheese and set aside. To make this recipe, start by tearing the whole grain bread slice in half and pulse it in a food processor to make breadcrumbs. But it doesn’t stop there! Sprinkled with a delicious bread crumb topping, you’ll love the taste and texture of this Instant Pot mac and cheese! Make and share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family. Using a combination of whole wheat elbow macaroni pasta and enriched elbow macaroni pasta, nutmeg, Cabot Salted Butter and Cabot Vermont Sharp Cheddar Cheese, this recipe delivers on flavor in a big way. If you haven’t tried making homemade mac and cheese in an Instant Pot, you’re missing out! Not only is this recipe delicious, but it’s super easy to make.
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