This is the most perfect mac n’ cheese ever. I’m just going to throw the statement out there … This is a great recipe for first time instant pot users since it’s super simple and easy! This mac n’ cheese cooks up even easier and in less time than the boxed version. I even use it to reheat leftovers, since we don’t have a microwave.īut, my excitement reached a new level when I found out that I could make Instant Pot Mac and Cheese in under 15 minutes from start to finish!.I use it to make quinoa (I love how the process is so hands off!).I use it to make bone broth (much quicker than my previous slow cooker bone broth).Let rest 5 to 10 minutes before serving.I’m obsessed with my Instant Pot… I can honestly say that I use it at least a few times a week.
#Macmagic pasta pot plus#
Top with the breadcrumbs, plus more black pepper and grated cheese.īake 15 to 20 minutes, until bubbling and golden. Pour into a 13 x 9-inch baking pan (or if your skillet is oven-proof, leave as is). Add some of the pasta water, a little at a time, until everything holds together but has a slightly loose consistency. Remove the sauce from the heat and stir in the cheese.ĭrain the pasta, saving the starchy cooking water.Īdd the pasta to the sauce, stirring until well coated. While the sauce is bubbling, cook the pasta according to package directions. Continue stirring occasionally until the sauce is thickened, about 5 minutes. While continuing to whisk, slowly add the milk. Whisk in the flour and another pinch of salt. In a large skillet over medium-low heat, add the black pepper and stir just until aromatic, about 1 minute or less. Remove from the pot and set aside.įill the same pot with water and a generous amount of salt and bring to a boil. Stir until the crumbs are buttery and lightly toasted.
Add the bread crumbs and a pinch of flaky salt. In a large pot or Dutch oven over medium heat, melt the butter until browned and nutty. Preheat the oven to 425 degrees Fahrenheit. Inspired by "The Dinner Party Project: A No-Stress Guide to Food with Friends" by Natasha Feldman Serve with a simple salad to start, followed by a plate of Oreos for dessert, and your guests will think you're a genius. So, if you want to have a few friends over for a totally relaxed, extremely cozy night in, but you've been feeling blocked lately, this is the dish to help you find your hosting groove.
It was worth it - super simple and perfectly delicious, exactly as is. If you're going to do cacio e pepe, the first rule is that you do cacio (cheese) and pepe (pepper) and then you back off. I didn't swap out half the pasta for white beans. (I just added a little more butter and browned it.) I didn't add any garlic. I had to fight with myself to not tweak Feldman's recipe too much. Hungry for more great food writing and recipes? Subscribe to Salon Food's newsletter, The Bite. When these two beauties get together, the result is magic, and pepper is elevated from its usual place as second fiddle to salt to a full-blown starring role. And when I asked what recipe from the book she would recommend for the most anxious of hosts, Feldman didn't hesitate to suggest her cacio e pepe mac and cheese as "something that comes together quickly and is really freaking tasty."Ĭacio e pepe is as much an Italian classic as mac and cheese is an American one. When I talked to Feldman recently for Salon Food, she offered sage advice for the reluctant - or just wildly out of practice - party givers among us. The author of "The Dinner Party Project" on the easy secrets of being a great host
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