Smoked Cheddar Mac & Cheese | Healthy Instant Pot Recipes - Clean Eating Magazine

Smoked Cheddar Mac & Cheese | Healthy Instant Pot Recipes - Clean Eating Magazine

Prep Time Prep: 15m Total Time Total: 55m

Yield: 4

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Make-Ahead, Budget Friendly

  • 3 cups whole-wheat elbow macaroni (dry)1 cup grated sharp cheddar½ cup grated Parmesan1 carrot, finely grated½ cup heavy cream2 tsp Dijon mustard1 clove garlic, minced½ tsp sea salt¼ tsp ground black pepper2 tbsp organic unsalted butter½ cup whole milk1 tbsp tapioca starch ¾ cup grated smoked cheddar
  1. Freezer
  2. 1. Place a large freezer bag inside a 6½-inch-diameter bowl. (Note: Make sure the bowl fits inside the Instant Pot insert.) To bag, add macaroni, 1 cup water, sharp cheddar, Parmesan, carrot, cream, mustard, garlic, salt and pepper; massage to mix. Seal and freeze. Once mixture is frozen, remove bowl.
  3. To Instant Pot
  4. 2. When ready to eat, add 1½ cups water and butter to Instant Pot. Add frozen pasta mixture. Lock lid; set release valve to Seal. Press Pressure Cook/Manual and set timer to 4 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid.
  5. 3. Whisk together milk and tapioca starch and slowly stir into pot. Stir in smoked cheddar. If a crispy top is desired, transfer to an 8 x 8-inch baking dish and place under the broiler on high for 5 minutes.

Ingredients

  • 3 cups whole-wheat elbow macaroni (dry)1 cup grated sharp cheddar½ cup grated Parmesan1 carrot, finely grated½ cup heavy cream2 tsp Dijon mustard1 clove garlic, minced½ tsp sea salt¼ tsp ground black pepper2 tbsp organic unsalted butter½ cup whole milk1 tbsp tapioca starch ¾ cup grated smoked cheddar

Instructions

  1. Freezer
  2. 1. Place a large freezer bag inside a 6½-inch-diameter bowl. (Note: Make sure the bowl fits inside the Instant Pot insert.) To bag, add macaroni, 1 cup water, sharp cheddar, Parmesan, carrot, cream, mustard, garlic, salt and pepper; massage to mix. Seal and freeze. Once mixture is frozen, remove bowl.
  3. To Instant Pot
  4. 2. When ready to eat, add 1½ cups water and butter to Instant Pot. Add frozen pasta mixture. Lock lid; set release valve to Seal. Press Pressure Cook/Manual and set timer to 4 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid.
  5. 3. Whisk together milk and tapioca starch and slowly stir into pot. Stir in smoked cheddar. If a crispy top is desired, transfer to an 8 x 8-inch baking dish and place under the broiler on high for 5 minutes.