Cabot instant pot macaroni and cheese
![cabot instant pot macaroni and cheese cabot instant pot macaroni and cheese](https://www.positivelysplendid.com/wp-content/uploads/2018/01/Instant-Pot-Mac-and-Cheese-10.jpg)
Shred It At Home: This recipe comes out best when you shred your own cheese.I think its taste is just like the restaurants, only maybe a little bit better!!! As you can see in my recipe, I’ve changed those up a bit. Cheeses: According to Chick-Fil-A’s website, they use three kinds of cheese in their mac and cheese: Cheddar, Romano, and Parmesan.Room Temperature: For best results, have all your ingredients at room temperature before you begin the recipe.Green Onion: I add this to the top of the baked mac and cheese for a fresh garnish.Dry Mustard: This adds a wonderful tangy sharpness that enhances the flavor of all the cheeses.Parmesan: Buy either a wedge of Parm and grate it yourself or buy it from the deli counter.The Cabot cheddar tastes slightly sharper, tangier flavor, and is a bit drier in texture. I noticed a distinct difference between yellow cheddar and say Cabot’s white cheddar. I think that it actually depends on the brand. White Cheddar: Most people say there’s no difference in taste between yellow and white cheddar.The sharp variety adds a more pronounced cheddar flavor than a medium or mild cheddar will. Sharp Cheddar: The perfect cheese to flavor a classic mac and cheese.I’ve made this recipe with Kraft Deli Deluxe American slices as well, with delicious results. American Cheese: You can buy this from the deli counter in large pieces instead of buying the individually wrapped singles.As with the milk, room temperature is best to ensure a smooth sauce. Half-And-Half: Adds even more richness to the cheese sauce.Room temperature is best to ensure a smooth sauce. Milk: I use whole milk for its richness.All-Purpose Four: This will blend with the butter to make a roux that will thicken the cheese sauce.The restaurant uses a larger noodle somewhere in between small and large elbows.