Instant Pot® Mac and Cheese with Ham and Peas lutzflcat reviews online

Instant Pot® Mac and Cheese with Ham and Peas


lutzflcat

Forget about the blue box (you know what I'm talking about) and make homemade mac and cheese for a weeknight dinner. The ham, peas and optional hot sauce add some pizzazz to classic mac and cheese. Adjust the consistency of the mac and cheese sauce to suit your personal preference. I used Kraft® 2% Milk Extra Sharp Cheddar Cheese to reduce fat with no negative effect on taste."

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Edition Details

Author

lutzflcat

Cooking method

Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot(R)); stir well. Seal, set pressure valve to "Sealing" and bring to high pressure according to manufacturer's instructions. Cook for 4 minutes.
Use the quick-release method to release pressure according to manufacturer's instructions. Switch to the Low Saute function by pressing "Saute" once and "Adjust" twice. Stir macaroni to separate any clumps.
Stir evaporated milk, milk, and butter into the pressure cooker. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

Number of persons

6

Full cooking time

25 m

Cooking time

4 m

Time for preparing

29 m

Calories

607

Fats

22.9 g

Carbohydrate

65.4g

Protein

33.3 g

Cholesterol

67 mg

Sodium

1150 mg

Ingredients Instant Pot® Mac and Cheese with Ham and Peas

1 teaspoon salt
1 (12 fluid ounce) can evaporated milk
4 cups water
2 tablespoons unsalted butter
salt and ground black pepper to taste
1 cup shredded Monterey Jack cheese
1 (16 ounce) package elbow macaroni
1 cup diced cooked ham
1/3 cup whole milk
1/2 cup frozen peas, defrosted
1 teaspoon hot sauce (optional)
1 teaspoon dry mustard powder (such as Colman's®)
2 cups shredded 2% milk Cheddar cheese (such as Kraft®)

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