Tuesday, October 2, 2018

New Gadget - Old Favorite!


Finally got an Instant Pot.  After much I-don't-need-one-itis I succumbed to the pressure (see what I did there??!!...anywaaaaaaay...) and did the deed.  It's nice and I do like it.  And for making pasta - it's fast and I LOVE that.

This recipe is a mix between this one, and because I adore a baked version, Paula Deen's with some of my extras added in.  What I love about this is that the chicken broth you cook the pasta in adds so much flavor that I didn't know was missing!  You don't "taste" it - as in "WOW this tastes like chicken broth" but it gives such a rounded, flavorful loveliness, I will always do it this way, from now on. 

Comfort food is always welcome...make it a little faster and you've got the best of both worlds. 


16 ounces uncooked macaroni

4 cups (32oz container) chicken broth (OR vegetable broth)

4 tablespoons butter, in chunks

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2  teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

1  teaspoon sugar


4 cups shredded cheddar cheese (or cheese combo)

2 cup milk or evaporated milk

1 cup sour cream

1 teaspoon sugar

1/2 teaspoon salt

3 eggs

More cheese to sprinkle, optional

Place macaroni, broth, butter, garlic powder, cayenne, salt, black pepper, nutmeg, and sugar in the Instant Pot.  Turn on high pressure for 5 minutes.  Release QUICKLY. Do not drain.

Immediately stir in cheese, milk, sour cream, salt, and eggs.  Spread in a greased long baking dish and bake at 350 degrees for about 1 hour or until bubbly.  Sprinkle extra cheese and bake until melted and golden.