Foodie Crush · by Heidi Larsen★ 4.3 (150)
Creamy Instant Pot Mac and Cheese Recipe
NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 45%
CARBS 41G34% OF CAL
3G FIBER4G SUGAR34G OTHER
FAT 25G48% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and creamy mac and cheese made entirely of real cheese in just five minutes using a pressure cooker. It's lush, convenient, and deeply satisfying.
mainamericanpasta🥘 pressure cookervegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pound macaroni pasta (, such as shells or cavatappi)
- 4 cups water
- 4 tablespoons butter
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic salt (, optional)
- 5 ounces evaporated milk
- 4 cups shredded medium or sharp cheddar cheese
- 2 cups soft white cheese ((such as gouda Swiss, fontina, or provolone))
At a glance
PER SERVING · TIME 15M
CAL 24%·PRO 45%
CARBS 41G34% OF CAL
3G FIBER4G SUGAR34G OTHER
FAT 25G48% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 682mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 263mg
- Calcium
- 539mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 682MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.