Confession #1: I was losing steam when it came to blogging. I wasn’t happy with my site, I have approximately 2 minutes a day to devote to site maintenance, and I was in a bit of a slump with food, recipes, writing, all of it. The whole “creative” aspect? Yeah, my creative juices ran dry.
I wrote a post last week about food photography at my house. It’s a total cluster. I know people throw that word around all willy nilly…but legitimately, food photography at my house is a total cluster. It’s no wonder I kind of just…gave up.
So I got a few new things, all of which I also am so thankful I made the investment in. Those items being very simple: a few vinyl backdrops and an INSTANT POT. Who knew a new kitchen gadget could inspire a whole new lease on food blogging and photography?!
Confession #2: I resisted an Instant Pot for no reason other than storage constraints. Yes, the thing is large. But I rearranged a few things to create a home for my IP and now my only regret is not buying the thing sooner. I resisted for really bad reasons, is what I’m saying. Concept. Going against the grain. Resisting conformity. You’re a dummy, Nicole.
Confession #3: I did not know the abilities of an Instant Pot. Why in tarnation did I keep around a slow cooker when I was dirtying a skillet and a slow cooker to make one recipe? Had I not been so dense as to not first LEARN about an Instant Pot, I would’ve learned about the SAUTE feature, eliminating the need for stove top prep and part 2 in the slow cooker. I can’t believe I’m admitting this all, it’s honestly a bit embarrassing.
So, I got an Instant Pot and I took the lead of my podcast co-host, Gina, and started with a simple recipe that was sure to be loved by all. I mean, Mac and Cheese with Ham and Peas? Sold. It was SO easy and SO good. In fact, Mark and I probably liked it more than the kids. This, coming from the man who supposedly doesn’t care for ham. This recipe will NOT disappoint and you can betcha you’ll be seeing more Instant Pot wonders from me!
- 3 1/3 cups water
- 1 lb elbow macaroni
- 1 tsp dry mustard
- 1/2 tsp salt
- 1 tsp hot sauce
- 1 (12 oz) can evaporated milk
- ⅓ cup whole milk
- 2 Tbsp unsalted butter
- 2 cups shredded 2% milk Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 oz diced cooked ham
- 1 cup frozen peas, defrosted
Recipe from All Recipes
Nutrition Information:Yield: 6 Serving Size: 1/6 recipe (about 1 1/2 cups)
Amount Per Serving: Calories: 672Total Fat: 29.2gCholesterol: 111mgSodium: 942mgCarbohydrates: 69.0gFiber: 3.7gSugar: 11.8gProtein: 35.0g
Have a thing for mac and cheese? Who doesn’t?! Check out this cheesy goodness, too!
- Herbed White Cheddar Mac and Cheese
- Lightened Up Buffalo Mac and Cheese
- Chicken Pumpkin Pasta Bake
- Butternut Squash Mac and Cheese