Make it spicy- Do this by adding some red chili flakes or even finely chopped green chilies. Jalapenos– This jalapeno popper version is my personal favorite. Use an Italian spice blend or Cajun seasoning or Mexican taco seasoning to really take this dish over the top. Seasonings– There are so many pre-made seasonings in the market these days. Get creative with garnish– The classic choice is parsley but you can also use finely chopped green onions or cilantro or basil or chives. Spinach– Use frozen but be sure to thaw and drain excess liquid before adding it into the pot. Shred it cut it into cubes and mix it into the prepare pasta at the end. Chicken- Mix in The easiest choice is rotisserie chicken or leftover baked/grilled chicken from a previous meal. Then, add all the other ingredients and cook, as per instructions below. Ground beef- Cook it first on the “Saute” setting and drain fat. Sausage– Slice it into small round pieces and cook it first on the “Saute” setting. When pasta is ready, sprinkle cooked crumbled bacon on top to add a little crunch. – Use your favorite cheeses– I like to use a combination of cheddar and mozzarella but my son loves the Mexican cheese blend. You can try many flavor variations, just by the addition of a few simple ingredients. Bake at 400 degrees for about 15 minutes or until top is toasted and golden brown. Top off with shredded cheddar cheese and crushed Ritz crackers or breadcrumbs. Spread the prepared pasta in a large oven-safe dish. Make baked mac and cheese- This is very popular.
Test it out and see what works best for your palette. However, you can also use 2% milk or even evaporated milk or even a combination of heavy cream, 2% milk and evaporated milk. What type of milk to use? Can you use evaporated milk instead of milk? The best choice is whole milk since it yields the creamiest results. Can you freeze this meal? No, it does not taste as good when it thaws. However, my mom likes to use evaporated milk and that works really well too.
EASY MAC AND CHEESE NO MILK FULL
Use full fat ingredients-For maximum richness and creaminess, use full fat cheeses and whole milk. If you use jumbo pastas, the quantity of broth and water may have to be adjusted. Use small sized pastas- Such as elbows, daltini or shells. Also, you can add more or less milk, based on your preference. It will be slightly runny but it will continue to thicken as it cools down. Pasta thickens as it cools– This is normal and nothing to worry about. This is especially with regards to butter and broth. Use low sodium ingredients– Because this prevents the meal from becoming too salty. Add more or less of salt, pepper, garlic, onion powder, mustard, Sriracha. Adjust amount of seasonings– This can be done, based on your preference. However, you can also use a blend of other cheeses for a different flavor profile The best combination is sharp cheddar, mozzarella and parmesan, hands down. What cheeses to use for best mac and cheese (instant pot)?
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