Instant Pot Buffalo Macaroni and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy buffalo macaroni and cheese made in the Instant Pot with a spicy kick from buffalo wing sauce and a blend of sharp cheddar and mozzarella. Comfort food with bold flavor. Quick, easy, and perfect for buffalo sauce lovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz uncooked elbow macaroni or cellentani noodles
- 1 Tbsp butter
- 1 tsp ground mustard
- 1 tsp kosher salt
- 2 cups water
- 6 oz evaporated milk
- ½ cup buffalo wing sauce (I used mild)
- ¾ cup grated cheddar cheese
- ¾ cup shredded mozzarella
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1489mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 412mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.