This Mac and Cheeze is a favorite of mine! It pairs well with a salad and a side of grilled or roasted meat, or dill marinated chick peas.
Cooking macaroni in an Instant Pot requires some intentional layering – but its so easy!
Layer one: A layer of veggies on the bottom keep the macaroni from sticking. I usually use chopped onions and mushrooms. You can put a bag of frozen veggies – but any greens will look a bit discolored. Tomatoes, peppers, broccoli, frozen spinach, whatever.
Layer 2 – One 16 oz. bag of rice pasta. Then pour 3 cups of water over the pasta (macaroni).
Layer 3 – 4 cups of sauce. It must completely cover the pasta – DO NOT STIR! Otherwise the top of the pasta will be dry.
Cook on high pressure for 4 minutes, then turn off and wait 3 more minutes until you release pressure. Set a timer, as it will get mushy if you wait longer. Stir gently. Add more salt if desired, and serve!
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- 1 butternut squash (peeled, de-seeded, and cut in large chunks)
- 1 cup creamy coconut milk
- 1 tsp. sea salt
- 1 tsp. granulated garlic
- 1 tsp. dried thyme
- 2-3 cups chopped veggies
- 1 16 oz. bag rice pasta
- 3 cups water
- Butternut Cheeze Sauce:
- Peel, de-seed, and chop the butternut into quarters, and put it in the instant pot rack/basket. Add 1 cup of water, and cook on high pressure it for 20 minutes. Release the pressure immediately.
- Scoop the squash into a blender, and add the coconut milk and seasonings. Blend until creamy.
- Rinse out Instant Pot bowl, and layer:
- Chopped veggies - it must cover the bottom.
- 16 oz. of rice pasta
- 3 cups of water
- Butternut cheeze sauce - it must cover the pasta.
- Cook on high pressure for 4 minutes, then set a timer and let it sit for 3 minutes, then release the pressure.
- Stir and serve!