Too hot to cook? Even ground beef in the Instant Pot? If you're looking for more easy recipes that will keep your kitchen cool, try my Slow Cooker Hawaiian Meatballs or my Instant Pot Italian Meatballs. The stovetop recipe is excellent, so head over to Buns in My Oven to check it out. I've adapted the recipe to work in the Instant Pot and adjusted the ratio of ingredients. This was adapted from the Buns in My Oven stovetop recipe. I make this so frequently, I've considered creating the spice blend in bulk to make the recipe that much easier. This recipe though had just the right amount at less than 30 carbs per serving. When I was pregnant, I was on a carb-conscious diet, per doctor's orders. As an Amazon Associate, I earn from qualifying purchases. In fact, if you're a Hamburger Helper family, you may never go back. It's cheesy and beefy and it's even better than Hamburger Helper. We enjoyed this macaroni and cheese recipe with pulled pork, but it also goes great as a side dish for burgers, meatloaf, chicken or pork.Instant Pot Cheeseburger Macaroni is a quick and easy family recipe. Chili powder can be omitted from the topping, or add cumin for a more Mexican flavored twist on this dish. Add some heat with crushed red pepper flakes. Switch up the spices: replace oregano with parsley, basil or cilantro. Prepare the topping right before serving so it remains crispy.Ĭhoose cheeses that you like: Velveeta is what makes this dish creamy and delicious, but the mozzarella can be replaced with cheddar, fontina, gruyere, gouda or even pepperjack. Make this recipe and refrigerate for up to 3 days. Let cool for a few minutes before serving. Remove the casserole from the oven and sprinkle the toasted topping on top. Combine Panko, garlic powder, chili powder and smoked paprika. When 5 minutes are remaining on the cook time, line a small baking sheet with foil. Transfer the corn macaroni and cheese mixture into the dish and bake for 25 minutes. Preheat the oven to 350 degrees and spray an 8x8 baking dish with cooking spray. Then add in mozzarella cheese, fresh (or frozen) corn, and your spices - garlic powder, dried oregano, salt and pepper. Add milk, creamed corn and Velveeta to the pan and stir until melted. (You don't want the pasta to be fully cooked as it will finish cooking in the oven) Drain pasta water and return the pasta to the pot, over medium high heat. Bring a large pot of salted water to a boil, add the pasta and cook for 7-8 minutes, or until al dente.
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