Pasta Shape: I have tested this recipe with penne and it takes 5 minutes on high pressure.White Cheddar Mac & Cheese: Use all white cheddar cheese for a white mac and cheese.This recipe doubles just fine in my 8 quart pressure cooker. The hot sauce adds so tanginess that compliments the flavor of the cheese. The broccoli cheddar mac and cheese is not spicy.Add an extra ¼ cup of stock to the pot to compensate for the loss of water from the broccoli. If you want more defined pieces of broccoli you can fold steamed broccoli florets into the pasta at the end. Letting the mac and cheese stand for about 5 minutes allows the sauce to thicken up. So I always recommend shredding your own cheese. This also prevents it from seamlessly melting in a sauce. Store bought shredded cheese is coated in starch to prevent it from caking. I recommend Cabot or Tillamook for the best flavor. Chicken stock, broth, or vegetable broth creates a much more flavor mac and cheese compared to water. Freezer: I do not recommend freezing leftover panera bread broccoli mac and cheese because the texture of pasta degrades significantly.Add a splash of whole milk or broth if the leftover mac and cheese has dried out. For multiple servings, reheat the leftover mac and cheese on the stove over medium heat, stirring frequently. Reheating: For a small serving, reheat in the microwave in 30 second intervals, stirring occasionally.Refrigerator: Store leftover mac and cheese in the fridge in an airtight container for 3-4 days.Make Ahead: The Panera broccoli cheddar mac and cheese is best served fresh, but you can shred the cheese and prep the vegetables ahead of time. TIP - The longer the pasta sits, the thicker the sauce will become. Add the stock, hot sauce, salt, garlic, onion powder, ground mustard, pepper, and pasta. Step 1: Select “Saute” mode on the Instant Pot.
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