You can buy it pre-shredded, but I strongly recommend grating your own. You’ll also need 3 cups (about 12 ounces) of medium shredded cheddar cheese. You’re going to need a pound of pasta (I love everything about cellentani in this recipe), some butter, a pound of lean ground beef (I use 93% lean), onion powder, garlic powder, ketchup, mustard, a little red wine vinegar, and some half and half. And I’m not gonna lie, it’s freaking delicious. In their love, they’ve given it a new, special name: Hot Meat Noodle. I make all sorts of fancy things for them and this is all they want. Also, guess who’s watching Breaking Bad again.) So I made it again. My family loved it, but I had to do some tweaking (like adjusting the recipe, not using meth. Nothing about it sounded good to me, but I’m in a phase of life where I’m trying new things like saying no to dip powder at the nail salon when I don’t really want it and cancelling subscriptions I don’t use and trying recipes that sound weird. I was simultaneously revolted and intrigued. Since I wasn’t super comfortable with cooking pasta in the Instant Pot, I started reading all sorts of resources and stumbled into a cheeseburger mac and cheese in this post. Sara and I were talking about how we wanted more Instant Pot one pot meals, easy weeknight dinners, all that. So let me tell you about this Instant Pot Cheeseburger Macaroni.
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