Instant Pot Macaroni and Cheese

Instant Pot Mac and Cheese - This macaroni and cheese is every family's favorite comfort food pasta recipe made easy in the Instant Pot! You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!




Instant Pot Mac and Cheese
Source: The Salty Marshmallow 




Ingredients
▢16 Ounces Uncooked Elbow Macaroni
▢4 Cups Chicken Broth
▢2 Tablespoons Butter
▢1 Teaspoon Hot Pepper Sauce
▢1 Teaspoon Garlic Powder
▢½ Teaspoon Pepper
▢½ Teaspoon Salt
▢2 Cups Shredded Cheddar Cheese
▢1 Cup Shredded Mozzarella Cheese
▢½ Cup Shredded Parmesan Cheese
▢½ -1 Cup Milk





Instructions
Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Notes
NOTE ABOUT MEASURING: This recipe calls for one, 16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.
NOTE: Some people say that they find this "stringy" Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar. Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.
NOTE: The cheeses listed in the recipe have produced the best flavor that I have found. Feel free to use your family's favorite cheese combination.
NOTE: For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.

Ultimate List of Camping & Vacation Meals

Camping
Breakfast:

Oatmeal Packets (just add hot water) 

Hot Chocolate

Yogurt + Granola (bring frozen fruit to thaw in cooler and add to yogurt)

Pancakes (bring boxed mix and just add water)

Breakfast Sandwiches (bring frozen sausages, crack eggs into a mason jar to store, English muffins)

Hot Lunch: 

Hot Dogs (roasted or heated on camp stove)

Baked Potates (in fire) 

Grilled Cheese (camp stove) 

Mac and Cheese

Cup of Noodles

Cold Lunch: 

Sandwiches (make ahead on rolls or french bread) 

Salads

Dinner:

Spaghetti and Garlic Knots
Walking Tacos/Taco Salad/Tacos
Sloppy Joes (freeze meat ahead)

Hot Salad

BBQ Chicken + Mashed Potates (bring frozen chicken tenders, bottle of BBQ sauce, bag of instant potatoes; heat chicken in skillet, boil water/milk in separate pan)

Skillet Pizza (pre-make pizza crust/use naan bread rounds, heat on camp stove with tinfoil on top)

Meatball Sandwiches 

Vacation
To eat cold:
Mini-Pizzas
Tupperware Chef Salads

To cook in a microwave (after keeping cold in a cooler):
Mini-Pizzas
Baked Potatoes
BBQ Pork Sandwiches
Chicken Tacos

Sue's Banana Cream Pie

David loves Banana Cream Pie. Sue makes a simple pudding based Banana Cream Pie and we all know that I'm a sucker for an old family recipe. Especially when that recipe is typed with a typewriter on a notecard that looks like this: 

Banana Cream Pie

2 pies, 2.5 recipes

Peaden Pumpkin Pie

For Thanksgiving Sue always makes the recipe on the back of the Libby pumpkin pie can. It's her favorite pumpkin pie recipe!

Pumpkin Pie

Source: Sue Peaden via Libby Canned Pumpkin

Ingredients: 
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions: 
Step 1 - Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Step 2 - Pour into pie shell.

Step 3 - Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Scalloped Potatoes (with roux)

Scalloped Potatoes (with roux)

Source: The Girl Who Ate Everything

Ingredients:

4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1 1/2 cups grated sharp cheddar cheese, , divided

paprika

Directions: 

Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).

In a small sauce pan, melt butter and stir in flour.

whisk in the milk and season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 cup of the cheddar cheese.

Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.

Mini Stuffed Meatloaves

Mini Meatloaves
Source: EveryPlate

Ingredients:
Yukon Gold PotatoesFry Seasoning
White Bread
Ground Beef
Shredded Pepper Jack
Dijon Mustard


Directions:
In a large bowl, combine bread and 2 TBSP water. Break up with your hands until pasty. Add ground beef, remaining Fry Seasoning, and a pinch of salt and pepper; mix to combine. Flatten into 3"x1/2" rounds.  Reserving half the Pepper Jack for topping, divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create 1-inch-tall loaves. Place on a baking sheet and bake on middle rack for 20 minutes (we’ll glaze them then).

Meanwhile, in a small bowl, combine 3 TBSP ketchup, 1 tsp Dijon mustard, and 2 tsp brown sugar (if you don’t have brown sugar, swap with 1 tsp white sugar). Once meatloaves have baked 20 minutes, remove from oven. Brush tops with ketchup glaze, (optional: evenly sprinkle with remaining Pepper Jack.)  Bake until cheese has melted and meatloaves are cooked through, about 5 minutes more.

Optional Side Dish: Potato Wedges
Adjust racks to top and middle positions and preheat oven to 425 degrees. Slice potatoes into ½-inch-thick wedges.

Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Fry Seasoning (we’ll use the rest later), salt, and pepper. Roast on top rack until potatoes are browned and crispy, about 30 minutes.

Optional: Smothered Meatloaves

Green Bell Pepper
Yellow Onion
Heat a drizzle of oil in a large pan over medium-high heat. Add pepper and onion and cook, stirring occasionally, until browned and tender, 7-8 minutes. Add 2 TBSP water and cook, stirring, until evaporated and veggies are tender. Season with salt and pepper, then stir in 1 TBSP butter. Turn off heat; cover to keep warm.

Pulled Pork Shepherd's Pie

BBQ Pulled Pork Shepherd's Pie

Source: Delish

Ingredients

(Ranch Mashed Potatoes)
2 lb. red potatoes
1/2 packet ranch seasoning mix
2/3 c. sour cream
(Filling)
1 lb. pulled pork
1 bottle barbecue sauce
1 can corn, juices drained
1 c. shredded Cheddar cheese
1 bunch scallions, diced
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Directions
Preheat oven to 400°.
Make the ranch mashed potatoes: Peel potatoes and cut into 1" pieces, then place pieces in a large saucepan and cover with water. Bring water to boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain and place in a large bowl.
Add ranch seasoning and sour cream and mash potatoes until the mixture is thoroughly combined and most of the lumps are gone. Set aside.
Make the rest of the dish: Toss pulled pork with barbecue sauce (as much or as little as you'd like to use). Add it to a large casserole dish, smoothing it to create one even layer. Top with corn, then add a layer of mashed potatoes. Cover with shredded cheese and scallions.
Bake in the oven for 14 to 16 minutes, or until cheese has melted.