1boil macaroni until it is about 3/4 done. Run cold water over it to get rid of starch, separate it with your hands to get all starch out. Season with salt and pepper and butter and add chopped chunks of cheese (lots). Pour milk right up to the top of the macaroni. Put in 350 oven and cook until you see the cheese starting to melt. Then take out and stir everything up with a spoon. If you need any more cheese then add it. Cook until cheese is bubbly brown. You will know from the way it looks. And then just eat it. By the way it is even better the next day.
Inspired by the classic Caprese combo of mozzarella, tomatoes, basil, this decadent baked macaroni and cheese recipe is sure to wow. Roasted tomatoes add a touch of sophistication, as well as a burst of bright flavor to this creamy dish.
The gorgeous tomatoes are the icing on top of this creamy, decadent mac and cheese. Artichokes stand out like flavorful little gems amongst the chewy noodles. Pair with a side salad for a complete meal.
If you thought you loved your Instant Pot, just wait until you make a rich and gooey bowl of macaroni and cheese within minutes. The Instant Pot’s pressure function allows you to skip the entire process of boiling water, cooking, and draining.