788
We found the perfect mac and cheese 🧀 recipe guys!! Super easy, set it, and forget it on the instantpot 😬 We served it with a tempeh bacon🥓, kale🥬, tomato🍅 bowl. Yum!
Ingredients
Mac and Cheese
1 pound of macaroni or other short cut pasta
4 cups of low-sodium chicken broth or vegetable broth
4 cups of tightly packed shredded sharp cheddar
1 cup of shredded parmesan
1/2 cup sour cream
1.5 tsp yellow mustard
1/4 tsp of cayenne pepper
3 tbsp of unsalted butter
Tempeh Bacon Kale and Tomato Bowl
8 ozs Tempeh Bacon
1 pound of curly kale
1 red onion sliced into half moons
1 pint of cherry tomatoes sliced in half
1 ripe avocado diced
Instructions
Mac and Cheese
- Combine macaroni, broth, and butter in the instant pot. secure the lid and set the pressure to sealing. Select the manual setting and set cook time at 6 minutes of high pressure.
- Perform a quick release by moving the pressure release to venting. Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes, stir again, and then serve
- If you like, finish the macaroni and cheese under the broiler for a crispy topping. Transfer to a 3-quart flameproof baking dish, sprinkle evenly with 1 cup panko bread crumbs, broil for a few minutes until bread crumbs are golden brown.
Tempeh Bacon Kale and Tomato Bowl
- Prepare the tempeh bacon as directed, then cover and keep warm until ready to use. If using store-brought tempeh bacon, slice it into bite-sized pieces and cook as directed until browned on both sides.
- Strip the kale leaves off the tems, tear or chop into bite-sized pieces. Wash and spin the kale dry, transfer kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.
- Add the tempeh bacon, red onion, tomato, avocado and remaining dressing to the kale. Use the tongs to combine and coat everything with dressing.
Did You Make This Recipe?
If you liked this recipe, tag us on Instagram at @GreatMeals.ca
