In reply to Jessie.
Have you actually made this recipe, Jessie? I make it at least twice a week, and it’s VERY creamy. The residual heat from the instant pot melts the cheese. The sour cream also melts completely due to the heat. If you’ve made it and it wasn’t creamy, I don’t think you followed the directions–leave the pot inside the instant pot and let the residual heat melt the cheese. Stir, stir, stir, and you’ll have the BEST mac and cheese. I make this recipe doubled all the time for company, and it’s always been super creamy.
source https://www.dessertfortwo.com/instant-pot-mac-and-cheese/#comment-27174434192451869
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