Quote:
Originally Posted by mlewis78
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.
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Do you use the microwave on Kill? (High?). Or take a bit more time on lower heat? I've found, FWIW, that really, using a bit longer time, lower heat, reduces the shrinkage and suckage. FWIW.
Mr. H is Kill all the way; I'm 3x as long, about 1/3rd of the heat and if naught else, my way results in a lot less cleanup inside the Nuker, LOL.
I can eat Mac-n-cheese either way--baked or not, but I confess to a bit of a yen for the crunch of the breadcrumbs atop. I mean..you couldalways make the cheesy bits and then pop it in a dish, put buttered breadcrumbs atop and run it under the broiler on low...just a thought...
Now you guys have made me long bigtime for that 30+ y.o. Mac & Cheese recipe. Dang. (It's in an issue of either BA, Epicurious or F&W with other homestyle diner dishes--I remember home fries, mashed spuds, this mac & cheese and something else. damn. I think I misplaced that mag, about 10 years ago and now I'm gonna have to go rip the magazine shelves apart, see if I can resurrect it.)
Hitch