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Instant Pot: Bacon Cheeseburger Macaroni

Oh my gosh... it's already Friday?! Time is flying by for me because work has been busy and by the time I get home from working at the corporate pharmacy all day, I'm exhausted. Thankfully my parents who are visiting have been a great help at home. They've been helping out with the domestic stuff to make life easier for me since I'm usually drained and sucked out of any energy. Given the slight hint of fall outside, I'm not only tired but craving anything comforting, including comfort food. I recently prepared this Cheeseburger Macaroni Bake over the weekend to help me savor the free time I do have. Seasoned ground beef, beef broth, and {gluten free} pasta are coupled with a smoky bacon cheddar cheese sauce before baking up with a toasted topping of breadcrumbs. Comfort food at it's finest, that's for sure! This makes for a great weeknight meal and even on the weekends for game days!




Bacon Cheeseburger Macaroni Bake
recipe adapted from Kevin & Amanda


Bacon Cheeseburger Macaroni Bake

ingredients:

  • 1 tablespoon olive oil or bacon fat
  • 1 onion, diced 
  • 1 clove garlic, minced l
  • 1 pound ground beef [90/10] meat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cups beef broth  
  •  1 pound (gluten free) elbow macaroni or shell pasta
  •  2 tablespoons butter 
  • 3/4 cup milk 
  • 1 cup CABOT Smoky Bacon Cheddar Cheese, shredded
  • 1 cup cooked, crumbled bacon
  • salt & pepper to taste
  •  Breadcrumb Topping:
    2 tablespoons butter, melted
    1/2 cup {gluten free} breadcrumbs
    1/4 cup chopped fresh parsley

instructions:


  1. Plug in the IP with insert set in place. Press SAUTE on the IP; add oil. Once hot, add onions and garlic, sauteing until softened. 
  2. Add ground beef and brown. Stir in onion powder, garlic powder, salt and pepper to taste.
  3. Add beef broth and macaroni. Secure the lid of the IP and ensure the valve is set to sealing. 
  4. Press MANUAL and adjust the time to 4 minutes on HIGH pressure.
  5. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. 
  6.  Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes. 
  7. When the IP beeps after pressure cooking for 4 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open. 
  8.  Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode. 
  9. You'll notice no draining is necessary; the broth will be absorbed by the pasta. Add the butter and milk to the pasta. 
  10. Gradually stir the shredded cheese into the IP. Melting the cheese gradually encourages a smooth sauce. Once smooth, season with salt and pepper to taste. 
  11. Add the chopped bacon to the IP and fold in to combine. 
  12. In a small bowl, combine breadcrumbs, butter and chopped parsley.  
  13. Transfer cheeseburger macaroni to prepared baking dish and top with breadcrumb mixture. 
  14. Broil in preheated oven uncovered until golden brown on top. Serve hot.
Created using The Recipes Generator

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