When adding the cheese to this mixture, you’ll want to use a heavy wooden spoon to really get in there and stir things up and add the cheese in batches. This is the key for the signature cheese flavor.įor the velvety quality, add a meltable white cheese like: I’ve found a combination of yellow and white cheeses is the best combo out there.Ĭhoose a cheddar that has a bite to it, such as medium or even better, sharp cheddar cheese. Or replace it with 3/4 cup whole milk and 1/4 cup half-and-half.Ĭhoosing the right cheese is essential to a delicious mac and cheese. What to use instead of evaporated milk. To make your own evaporated milk, simmer 2 1/4 cups of regular milk down to 1 cup. When cooking this mac and cheese there’s no need for draining the pasta cooking water, it’s all mixed into the sauce, and that’s why you only need 5 ounces compared to recipes like this that call for 3 cups of whole milk. And in macaroni and cheese it keeps the cheese from breaking or getting greasy because there’s less moisture to contend with. It’s concentrated and has a slightly heavier tasting milk. I’ve used it time and again as creamer for my coffee when we’re out of milk or half and half. Is it real milk or is it pseudo-milk? Evaporated milk is indeed real cow’s milk that’s been cooked down so some of the water content evaporates, creating a shelf-stable, always at the ready ingredient. So how do you get that lush creamy texture when you don’t want to use processed cheese or make a butter, flour and milk roux?Įvaporated milk can be somewhat confusing. Now, I’ve been known to enjoy a slice or three of the processed stuff, but the real cheesy deal is way more my style. I asked him what the secret was to making it so creamy. It was rich and velvety and everything mac and cheese devotees dream of.

I remember years ago when a friend made us the most amazing homemade mac and cheese for a dinner party. Now that this recipe has become a super fast, weeknight solution for what to have when there’s no time to cook, I’ve come up with 5 doctored up versions of this basic mac and cheese recipe depending on what I had hanging out in my fridge to create a super easy solution for easy entertaining and creating a mac and cheese bar where guests can mix and match to make their own. I honestly can’t think of a food that is more comforting to me than a lush and creamy macaroni and cheese recipe, and I am ALWAYS on the lookout for a new variation on my favorite cheesy noodle. So when I was introduced to this pressure cooker version by my friend Ashley, it went straight to the top of my bust-out-the- Instant-Pot-must-make list.Īnd that’s how in just 5 minutes cooking time, we had this velvety lush mac and cheese ready for devouring. In fact, it’s still one of those things we always have in the cupboard for emergency situations…like when it’s Tuesday…or Wednesday…or Thursday…or…you get the picture.īut after making this homemade mac and cheese recipe in less time and with all real ingredients, I don’t think I’ll be replenishing my stash any time soon.

In high school my friends called it yellow death. I grew up on the blue-boxed variety of mac and cheese. Plus, I’m sharing 5 more recipe ideas for jazzing up this old-fashioned family favorite for adults and kids alike, especially when it’s time to party. With just 5 minutes cooking time (thank you Instant Pot!), this lush and creamy macaroni and cheese recipe is made with 100% real cheese and couldn’t be easier or faster to make in the pressure cooker.

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