Quiltingboard Forums - Mac and cheese

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Quote:

Originally Posted by QuiltE (Post 7985891)

To All Instant Pot Users ..... Being that they have been mentioned several times, here,
please do tell me more about them!

Do they really replace seven appliances?
Which Ones?

I keep hearing it is really a pressure cooker.
I guess I am somewhat intimidated by a pressure cooker, and have fears of it.
Should I be? What's the secrets? How does it work?

Plus, how does a pressure cooker which is a fast cooker, double up and be a slow cooker?
My understanding is that one of the seven is the slow cooker, but to me it doesn't make sense
that a fast cooker is also going to be a slow cooker!
Please explain! :)

Storage in my kitchen is limited, so I am all for fewer appliances to maximize my space.
Thus why the Instant Pot intrigues me.

So please do enlighten me ....
and tell me more than I have just asked, because I really don't know what I should ask! :)

we have had several discussions with Instant Pot in the title so I think the search option would bring them up. I have 3. No fears. They have a lot of safety features. The worst it will do is shut itself off

I followed recipe (calling for too little of needed water) and instapot read "burn" and turned itself off. Only a tiny bit of burn on bottom. Food was still great.
I use pressure cooker alot, not afraid. But this is super easy. there is a learning curve. Just buy one and start learning.

Thanks for the first couple of Instant Pot replies ... more are welcome!

Another question ... most of my cooking is for me alone, therefore, I should know is the Instant Pot realistic for that sort of cooking? Or more so when cooking for multiples?

You can cook small amounts in the Instant pot

Quote:

Originally Posted by KrissyD. (Post 7984573)

I boil my spaghetti (yes spaghetti ) until done . Drain ,put 1/2 in a 9" X 13 " pan . Add THICK (1/4 " or so thickness ) of sharp cheddar cheese sliced NOT shredded . Add rest of spaghetti & another layer of cheese . Pour milk in pan just until it comes to the 2nd layer of spaghetti . Bake 350 degree 35 -35 minutes . This takes almost 1 box of thin spaghetti & 2 pounds of cheese . Do NOT put in to much milk

Other than mom used elbow macaroni, this is exactly how my mother made mac and cheese. I have to make mac & cheese this way again. It is so yummy.

Quote:

Originally Posted by Stitchnripper (Post 7985188)

My daughter in law does too. It is delicious. The trick is not to use preshredded cheese. Doesnt melt right. Love the Instant pot

i think I read here awhile back, something about purchasing shredded cheeses having cellulose, or whatever the chem word for plastics is, to keep it from sticking together, probably why it doesn't melt well. Since reading that info, I only buy brick cheeses!

Quote:

Originally Posted by Geri B (Post 7986364)

Cellulose is a wood product (think paper, rayon, bamboo, cellophane), not a petroleum product (Plastics). It is added to shredded choose to stop it form clumping.

I buy shredded cheese for my son, but use bricks of cheese with no "Modified Milk Ingredients" for cooking, sandwiches, pizza etc.

Be sure to read the cheese package, some cheese is for melting and other does not melt. I learned the hard way.....

QuiltE, go to following site. Think all your questions will be answered.
https://www.pressurecookrecipes.com/amy-jackys-story/

Quote:

Originally Posted by Sunny580 (Post 7994136)

QuiltE, go to following site. Think all your questions will be answered.
https://www.pressurecookrecipes.com/amy-jackys-story/

Thank you Sunny580 ... indeed, it does look like it is brimming with info!
Looks like a lot of reading ahead for me.