![]() Add a protein. Mix in cooked chicken, bacon, ground beef, sausage, or check out my baked crab mac and cheese instead.Add veggies. Stir in roasted broccoli, asparagus, peas, spinach, sun dried tomatoes, bell peppers, etc.Give it a Mexican twist. Add in some taco seasoning, taco meat, and salsa for a flavor variation.Make it spicy. Top it off with some hot sauce or cayenne pepper for extra heat.Whatever cheese you use, make sure to shred your own (including the parmesan)! The anti-caking agent in pre-shredded cheese gives the melted cheese a grainy texture. Make sure you shred your own cheese so it’s extra smooth! Shredded Parmesan, Gruyere, and Sharp Cheddar Cheese – a nutty, tangy, smooth, slightly smoky combination of cheeses melted over the pasta.The higher the fat content, the creamier the mac and cheese will be. Which whatever milk you have on hand: skim, almond, 2%, etc. Milk – the base for an ultra smooth, creamy, and cheesy sauce.Salt and Black Pepper – enhances flavor and adds just a touch of heat.No broth? No problem! Use water, but you’ll need to adjust the seasonings for more flavor. The noodles cook directly in the broth which gives the pasta depth of flavor. Feel free to use chicken broth if preferred. Vegetable Broth – use veggie broth to keep this dish vegetarian.There’s no need to cook your pasta first it cooks right in the instant pot! If you’d like to use a different noodle, feel free, but you may need to adjust the cook time. Pasta – today, we’re using medium shells.□ IngredientsĪ few secret ingredients – vegetable broth and THREE kinds of cheese – make this the BEST macaroni and cheese recipe. Although my one pot mac and cheese and my slow cooker mac and cheese are delicious, I’m having tons of fun with my instant pot…and this instant pot mac and cheese might just take the cake. Pro Tip: Feel free to add any other protein of choice to this dish, I think a chicken sausage would be real nice if I do say so myself.I am absolutely loving this instant pot take on a classic. If you added a bit of meat to this dish you could easily hit 30-40 grams AND be so full and satisfied you will be guaranteed leftovers….but you’re going to have to swat it away from anyone you live with…no promises there.Įnjoy! And as always, if you make it, let me know, tag me on Instagram and use the tag #sassyapproved □ Usually I tell clients to shoot for 20-30 grams depending on their sex, age, weight, goals, etc. Ok, ok the other good news is that there are 26 grams of protein per serving which is about the amount I recommend clients get at every meal. ![]() The good news to that is that you can grab yourself one on Amazon, the bad news, it won’t be here for 2 days… Welp, the good news is this is easy to make, the bad news is you need an Instant Pot to do so. I was just walking the aisles of Whole Foods today and I saw some spaghetti that I hadn’t tried yet, if I didn’t have 5 more boxes of Banza in my pantry, I would’ve scooped them up, but lord knows I don’t need one more piece of food in my pantry, Marie Kondo would be so NOT okay with it as-is. They are now producing every kind of shape & size pasta you can imagine. Not to mention the brand as a whole is pretty awesome (and fun) so what’s not to love?! It was so filling AND didn’t disintegrate when you cooked it. However, I was blown away by the taste, structure, AND content of the pasta. When I first tried Banza, I was skeptical. However, when I realized that companies were actually making products that were gluten-free AND actually resembled and held up like pasta, I was reunited with one of my true loves, mac & cheese this time, gluten-free style. Mac & cheese was one of my staple meals growing up, and frankly I gave up on it many moons ago when I realized gluten and I were not friends. I especially like when it was made with shells because then the cheese got trapped in the shells and for whatever reason made the overall experience SO MUCH better. It was one of my favorite meals post swim practice and I’d be so excited when my mom would make it. ![]() As a dietitian, that might seem like a weird thing to admit, but hey, I’m just being honest. The recipe is easy to make, thanks to the help of the handy, dandy Instant Pot and it’s super tasty, not to mention packed with 26g of protein per serving and theres not even meat in it! BAM! Mac & Cheese I’m always ALWAYS looking at ways to up the protein content in my meals and the meals of others so I figured, why not give it a go and see what happens. So, naturally when given the chance to make mac & cheese in the Instant Pot, I was like DUH! WHY HAVEN’T I DONE THIS YET?!?! (Yes, that is me shouting at myself).Īny-who, I decided to give this a whirl when a friend at the gym said she had had something similar before and it was good. Hello, my name is Sassy and I love Mac & Cheese and I also love my Instant Pot.
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