Lexi's Clean Kitchen · by Lexi★ 4.7 (3)
INSTANT POT MAC AND CHEESE
NUTRITION · PER SERVING14M COOK
CAL 38%·PRO 50%
CARBS 93G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC90G OTHER0G TOTAL SUGAR
FAT 31G37% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mac and cheese made quickly in an Instant Pot with cheddar, Parmesan, oat milk, and butter. A comforting, healthier homemade version of the childhood classic.
mainamericanpasta🥘 pressure cookergluten freevegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb. elbow macaroni (gluten-free or not)
- 5 cups water
- 1 teaspoon fine sea salt
- 1 cup shredded colby jack cheese
- 1 cup shredded mild cheddar cheese
- 1/2 cup grated parmesan cheese (more for topping)
- 2 tablespoons grass-fed butter
- 1/2 cup oat milk (or milk of choice, more as needed)
- 1-2 teaspoons hot sauce (optional)
At a glance
PER SERVING · TIME 14M
CAL 38%·PRO 50%
CARBS 93G49% OF CAL
2G FIBER0G ADDED0G INTRINSIC90G OTHER0G TOTAL SUGAR
FAT 31G37% OF CAL
18G 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.
- Cook
- 4m
- Sodium
- 1282mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 551mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.