Thus, I’m confident in this no-drain pasta-to-water ratio. I tested this recipe so many ways to ensure this was a one pot, NO-DRAIN recipe. When you’re making boxed mac and cheese in the Instant Pot, then, that starch actually just helps to make things creamier. It’s a trick chefs use to thicken their sauces. In fact, when I make my pasta sauces, I save a little of the starchy pasta water to add to the sauce. When you make noodles (or, in this case, Kraft mac and cheese with the included little elbow macaroni) in an Instant Pot, those noodles are going to retain more starch than they would have if you’d boiled them.A little starch is ok. Therefore, the taste and texture is simply going to be different. The cooking chemistry is completely different for boiling a pot of noodles vs. (You can make my Instant Pot Salt Potatoes and then air fry them for a pretty dang good similar dish, though!) It’s still delicious, but it’s just not quite the same. Have you ever made a “ baked potato” in the microwave or Instant Pot? Sure, it gets cooked and it gets the job done - and it’s quite good.īUT, it’s not going to be 100% the same as slathering it in olive oil with a nice coating of coarse salt and baking for an hour to get nice and fluffy inside while it gets crispy and flaky on the outside. Just like the microwave, it cooks things in a fraction of the time a traditional method would take, but some things may turn out slightly different. I sound like a broken record when I say this, but the Instant Pot is a shortcut. However, with the Kraft mac and cheese, it works. Pasta is one of those things that can be quite controversial within the Instant Pot community - personally, I tend to prefer to cook it conventionally.
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