Melt your butter: Turn your Instant Pot to sauté and melt your butter in the bottom of the pot.It’s easy to saute your vegetable before you cook this recipe, then add it in at the end when it’s done. Veggies: Bell peppers, broccoli, asparagus, even mushrooms taste great in this recipe.Unflavored Greek yogurt: Greek yogurt is an excellent way to make macaroni and cheese super creamy while increasing the protein.Cheddar Cheese: Cheddar cheese offers an extra bite with a distinct flavor. I love using sharp cheddar, but swap out for mild if you want a little less punch.Monterey Jack Cheese: I love how well Monterey Jack cheese melts in this recipe. However, feel free to swap this out any other soft cheese–Mozzarella is a great one.Whole Wheat Pasta: Whole wheat pasta is lower in calories but higher in fiber and other micronutrients than its more refined counterparts.You can also use ghee (clarified butter) if you’d prefer. It’s best not to use margarine or oil spreads, as they are typically loaded with artificial ingredients. Butter helps prevent foaming when cooking the pasta. Butter: Unsalted butter works best for this recipe.
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