This recipe will reward you with a shells and cheese recipe that's neither saucy nor dry. If you want it saucy add more milk as per your liking. Turn off the Instant Pot and add the sliced American white cheese and stir well until the cheese completely melts.Īt this point you can control the consistency of the Velveeta shells and cheese. Throw in the diced Velveeta and stir well until the Velveeta fully incorporates and melts. Pour in the milk, bring it to a gentle simmer. Open the lid, set the Instant Pot on SAUTE function at LOW heat. Secure the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for just 3 mins for al dente shells and 5 mins for softer shells followed by a quick pressure release (QPR). Give a quick stir and add the shells, spread them out in a single layer. Step #1 Pressure cook shellsĪdd stock/water, black pepper powder, salt. How to make Instant Pot Shells and Cheese with Velveeta?įind the detailed step by step recipe along with measurements + Video at the bottom of the post. Extra Rich Shells and Cheese: Sub the milk with half and half.Consistency: If you prefer extra saucy Shells and Cheese you can increase the amount of milk in the recipe as per your liking.The cheese might curdle leaving the pasta grainy! DO NOT simmer the pasta after adding cheese. Slowly add the milk into the roux, whisking continuously for 3-4 minutes until the sauce begins to thicken. Once the butter is melted, whisk in the flour and cook for 1 minute or until a paste forms. Turn off the heat just before adding the American cheese or any cheese. Heat a large skillet over medium heat and add butter. Velveeta: Keep the heat to LOW while mixing in the Velveeta.Types of Pasta: You can replace the shells with elbow macaroni. It always safe to add the milk & Velveeta later.
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