Instant Pot Cheeseburger Mac & Cheese
3.8 هزار بار بازدید -
4 سال پیش
-
Easy and delicious cheeseburger mac
Easy and delicious cheeseburger mac and cheese! This truly tastes like a cheeseburger. If you want to go all in, you can add some raw chopped veggies like lettuce, onion, tomatoes, and pickles over the top for a garnish when serving. Also great with bacon, of course!
NOTES:
- Use a half of a green bell pepper if you don't want to use a jalapeño. There's not much heat in 1 jalapeño, spread over the rest of the ingredients, but I just love its flavor.
- Use any brand of short to medium shaped pasta that you have in the pantry. Some suggestions are bowties, penne, shells, campanelle, radiatore, rigatoni, rotini, fusilli, or ziti.
- Use any brand of red pasta sauce that you prefer. Barilla was BOGO this week, so I did! I went with a simple marinara because I didn't want to stray too far from a burger flavor by using a mushroom or Italian sausage sauce, but you do whatever makes you happy!
**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**
Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
Today’s Ingredients:
2 TB olive oil
1 lb ground beef
½ medium onion, chopped
1 large jalapeño, seeded and chopped
4 cloves garlic, minced
½ TB smoked paprika
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
3 cups beef broth, divided
1 lb elbow macaroni, uncooked (any short/medium shape will work)
24 jar marinara sauce
½ cup heavy creamy
6 oz shredded cheddar (mild in the video)
2 TB fresh parsley, chopped - plus extra for garnish
Instructions:
1. Heat the pot on sauté mode and wait for the display to read “HOT.” Add the olive oil and beef and cook until the beef is no longer pink. Use a wooden spoon or spatula to break up the beef as you stir occasionally during this browning step.
2. Drain excess fat and liquid and return the meat back to the pot.
3. Add the onions and jalapeño and stir for a few minutes to soften the veggies.
4. Add the garlic and seasonings (paprika, Italian seasoning, salt, pepper) and cook for another minute until fragrant.
5. Add 1 cup of the beef broth to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits.
6. Layer the macaroni over the top as evenly as possible. Use a spoon to press down into the liquid, but do not stir up any of the bottom layer. The pasta should just float above the meat and liquid.
7. Layer the marinara sauce over the pasta as evenly as possible. Again, spread the sauce around, but do not stir.
8. Pour the remaining 2 cups of beef broth into the empty sauce jar, close the lid, and shake. Carefully pour this liquid around the edges of the pasta so that most of it can make its way down to the meat layer. Yes, you could have added this broth earlier during deglazing, but there no better way to get all of the sauce out of the jar than with a little swish of liquid. Waste not, want not!
9. Lock the lid and cook for 5 minutes on manual/high followed by a quick pressure release before reopening the lid.
10. Stir in the heavy cream, shredded cheddar, and parsley until the cheese is completely melted in.
11. Serve with a little parsley sprinkled on top.
12. ENJOY!
NOTES:
- Use a half of a green bell pepper if you don't want to use a jalapeño. There's not much heat in 1 jalapeño, spread over the rest of the ingredients, but I just love its flavor.
- Use any brand of short to medium shaped pasta that you have in the pantry. Some suggestions are bowties, penne, shells, campanelle, radiatore, rigatoni, rotini, fusilli, or ziti.
- Use any brand of red pasta sauce that you prefer. Barilla was BOGO this week, so I did! I went with a simple marinara because I didn't want to stray too far from a burger flavor by using a mushroom or Italian sausage sauce, but you do whatever makes you happy!
**This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!**
Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
Today’s Ingredients:
2 TB olive oil
1 lb ground beef
½ medium onion, chopped
1 large jalapeño, seeded and chopped
4 cloves garlic, minced
½ TB smoked paprika
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
3 cups beef broth, divided
1 lb elbow macaroni, uncooked (any short/medium shape will work)
24 jar marinara sauce
½ cup heavy creamy
6 oz shredded cheddar (mild in the video)
2 TB fresh parsley, chopped - plus extra for garnish
Instructions:
1. Heat the pot on sauté mode and wait for the display to read “HOT.” Add the olive oil and beef and cook until the beef is no longer pink. Use a wooden spoon or spatula to break up the beef as you stir occasionally during this browning step.
2. Drain excess fat and liquid and return the meat back to the pot.
3. Add the onions and jalapeño and stir for a few minutes to soften the veggies.
4. Add the garlic and seasonings (paprika, Italian seasoning, salt, pepper) and cook for another minute until fragrant.
5. Add 1 cup of the beef broth to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits.
6. Layer the macaroni over the top as evenly as possible. Use a spoon to press down into the liquid, but do not stir up any of the bottom layer. The pasta should just float above the meat and liquid.
7. Layer the marinara sauce over the pasta as evenly as possible. Again, spread the sauce around, but do not stir.
8. Pour the remaining 2 cups of beef broth into the empty sauce jar, close the lid, and shake. Carefully pour this liquid around the edges of the pasta so that most of it can make its way down to the meat layer. Yes, you could have added this broth earlier during deglazing, but there no better way to get all of the sauce out of the jar than with a little swish of liquid. Waste not, want not!
9. Lock the lid and cook for 5 minutes on manual/high followed by a quick pressure release before reopening the lid.
10. Stir in the heavy cream, shredded cheddar, and parsley until the cheese is completely melted in.
11. Serve with a little parsley sprinkled on top.
12. ENJOY!
4 سال پیش
در تاریخ 1399/07/26 منتشر شده
است.
3,873
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