Jackies Macaroni And Cheese Recipes

INSTANT POT MAC AND CHEESE

Steps:

• Pressure Cook Elbow Macaroni: Add 1lb (454g) elbow macaroni, 4 cups (1L) cold water, and a pinch of kosher salt in Instant Pot pressure cooker. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes, then Gradual Quick Release. Carefully open the lid.*Pro Tip: There is a slight chance that a tiny amount of foam will come out with the steam. Have a towel handy.
• Mix Wet Ingredients: While the macaroni is pressure cooking, mix the wet ingredients in a medium mixing bowl. Beat 2 large eggs, then mix in 1 tsp ground mustard, 1 tsp Sriracha, and 12 ounces evaporated milk. Mix well.
• Make Mac & Cheese: Keep heat on low or medium low (Instant Pot: use keep warm function). Give it a quick stir and see if there is excessive liquid in the pot. Drain if necessary. Place 4 tbsp unsalted butter in the pressure cooked macaroni. Mix well with a silicone spatula and let the butter melt. Pour in the wet ingredients and mix well. Add grated cheese (⅓ portion at a time) and stir constantly until the cheese fully melt. *Pro Tip: If the mac and cheese is too runny, turn the heat to medium (Instant Pot: use Sauté Less function) to reduce it down.
• Taste & Season: Taste and season with kosher salt and ground black pepper (likely need a couple Pinches of kosher salt to brighten the dish).
• Serve: Mac and Cheese needs to be served piping hot, so serve immediately. Enjoy~

JACKIE'S MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Cook macaroni according to pkg. directions.
• Spray 9x13" pan with pam cooking spray.
• Mix macaroni, soups, milk, eggs and melted margarine, hot sauce, salt, and pour into pan. It should be soupy when you pour it inches.
• Cook at 350, for approximately 1 hours.
• Macaroni is done when knife inserted in middle comes out clean.

MACARONI AND CHEESE AKA JAX MAX MAC AND CHEESE RECIPE

Steps:

• Preheat to 350°. Have pasta ready in a large bowl. Prepare the baking pans by greasing thoroughly with butter. Prepare the béchamel by melting the butter in a medium sauce pan, then adding the flour, stirring constantly with a wooden spoon. It will make a paste and keep stirring and cooking it for about two minutes. Do not brown it or burn it. Stir in the warm milk and continue to stir until the sauce thickens and comes to a boil. Add nutmeg, salt and pepper and continue to cook for another few minutes to let the sauce thicken a little and cook off the floury taste. Remove from heat. Add the grated and cubed cheddar cheese and stir until the cubed cheese is 1/2 melted. If the cheese doesn't melt, you can return the pan to the stove on a low flame, stirring constantly to keep the sauce from scorching. Add cheese sauce to the pasta and mix thoroughly. Press the pasta mixture into the pans and top with the bread crumbs, grated cheese and dot with the butter pats. Bake for 30 minutes. The dish is ready when the top is browned and the mac 'n' cheese is bubbly.