Instant Pot mac and cheese

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Posted: Friday, March 27, 2020 6:44 am

Hey! Look at that, I’m back.

My mom actually helps me give me ideas when I write these, and she suggested I talk about my opinion on COVID-19. Not going to lie, it’s actually pretty scary. Just the fact that there’s a virus outbreak and stuff.

Since everything has been kind of funky lately, today I present to you a meal that can be made at home! Drumroll please … homemade mac and cheese (yes, I love mac and cheese).

Since Hillsboro had last week off, I’ve just been playing video games. There isn’t much I do anything else of. And this week we have school at home, which means lots of homework, with my mom as my sort-of teacher and no classmates. The fact that I get to be away from people is refreshing but I don’t like it at the same time.

Back to the mac and cheese, this recipe requires an Instant Pot, but if you don’t have an Instant Pot you can still keep reading this because I’m so hilarious, ha-ha.

Basically, what you do is you add a box of macaroni noodles and a carton of chicken broth, and then the Instant Pot does what the Instant Pot does. After that, all that’s left to do is stir in the butter, milk and whatever cheese you like. And then you grab your fork or whatever you use, and you eat that sucker.

Some parts of the cheese get stretchy and stringy and look like a piece of a spider web that was dipped in yellow dye, but trust me, it’s sanitary. Somebody has to do the tests, am I right?

Anyway, the mac and cheese is actually really good. It can be used as a side dish as well. Also, the mac and cheese can be made at home, which is worth an extra point since people are supposed to stay home right now, and once the Instant Pot is heated up, it only takes four minutes until it’s ready. Cue the gasp sound effect, please.

The leftovers reheat well, and that’s coming from someone who doesn’t like leftovers a bunch.

Anyway, that’s all I have to say. I’ll write a column again someday soon, but in the meantime, wash your hands, folks.

Editor’s note: Jack Short is the 10-year-old son of Banner publishers Cole and Alyssa Short. He is currently a fourth-grader at Hillsboro Elementary School.  

For the recipe, please subscribe to the Banner's online or print edition.

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