Quote:
Originally Posted by Hitch
Gang, how did the Mac & Cheese come out? I have a fabulous and I mean, FAB recipe for Mac & cheese (if I can find it--it's from an old, I mean, 80's F&W or Epicurious, or BA, can't remember) and also one for a Ham/spud au gratin (both types--a fancier, serve for company sort of thing and then the quick-dirty one with yes, I hate to admit it, Cream of Mush soup, some Emmenthaler and OMG, it's amazingly good!), but I'm always always on the hunt for crap I should not eat, like high-fat, high-sodium, high-everything foods like Mac-n-Cheese!
Hitch
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I have made mac and cheese several times using the Salty Marshmallow's recipe (chicken broth as part of it), but recently I used official Instant Pot recipe that they posted on Instagram. It uses 2 cups of heavy cream (1-1/2 for the pot and 1/2 cup afterwards with the grated cheddar and mozarella sheese (they use other cheeses). So creamy. I have never baked mac and cheese and thought I liked the crispiness of it, but since I started making it in the IP, I don't miss the crunch.
It's just me, so there were leftovers. It coagulates in the fridge (hard to dish out to heat up), but tasted quite good after I heated up in the microwave. The only problem was that it shrunk up while heating up. Still tasted good though.