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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?
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