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They’re really not telling you to saute for 30 minutes, that would totally destroy the mac & cheese which takes only a few minutes at the Saute function. As far as the “30 minute” saute in the video, if my memory is correct, I think when you first hit the Saute button, it defaults to 30 minutes, and then you make your adjustment in time. AR’s intent on the “10-15 minutes” is just to let you know that it may take that long for the pressure to build before the 4 minute countdown begins. I submitted this recipe as an Instant Pot® recipe, but it was edited to be more generic to all electric pressure cookers. Also, 2 cups of shredded cheese is about 6 ounces, and 1 cup is about 3 ounces.***12.7.18*** This is in response to the review by Cathy S. If it’s not served hot, the texture of the cheese sauce will change, as will happen with any creamy mac and cheese side dish. There were some minor changes made from the way this recipe was submitted, so I’d like to add that this is best served immediately “hot.” Once you have the sauce consistency to your liking, it’s even best to remove the inner pot, so that the residual heat from the Instant Pot® will not continue to cook the mac and cheese. Read MoreĨ.20.17 I’m the submitter of this recipe. I know it can be confusing to a new user, but trust me, it gets easier.
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8.20.17 I’m the submitter of this recipe.