How to make a cheese sauce for instant pot free#
Cooking pasta in Instant pot is mess free and you no need to be around, stir or anything.Use short, tubular pasta types for best results as it could hold the cheese and sauce more.Serve it with a side of a healthy salad, roasted vegetables or potato wedges. As time passes or if you refrigerate/ freeze, pasta absorbs the sauce and gets dried up. I like to make it fresh and serve immediately. To serve it, just make sure to leave on counter top to thaw for minimum 30 mins and then re-heat it with milk or cream to make it fresh. Just reheat with a dash of milk or cream to refresh it and serve. Or even leftovers can be stored in airtight container.
How to make a cheese sauce for instant pot mac#
Yes, you can make ahead and refrigerate mac and cheese. Other ingredients like Mustard, garlic powder or onion powder, nutmeg are optional.Any one of these is important in the recipe to make the dish saucy, smooth and creamy. You can even use half and half / Evaporated milk and make it even more lower in fat. I used cooking cream which is mild than heavy cream. Cream - According to the fat percentage in the cream, the creaminess of the dish also varies.Tastes best when more than one type of cheese is used, like for example Gruyere. I used mild, but have also used sharp or medium cheddar too earlier. My choice and easily available to everyone is Cheddar block. Cheese - One of the main question I had myself earlier before knowing about the dish is which cheese is best for making mac and cheese.
You can also use any tubular short pasta, so that it holds the cheesy sauce in it and turns most tasty one.
But very rare to make the classic one with béchamel sauce. I do make a quick version in a short cut method by using cheese spread and cream cheese spread. Some days me and Vj crave for cheesy pasta.