The Recipe Rebel · by Ashley Fehr★ 4.4 (20)
Instant Pot Mac and Cheese
NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 39%
CARBS 50G52% OF CAL
6G FIBER0G ADDED4G INTRINSIC40G OTHER4G TOTAL SUGAR
FAT 14G32% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, quick mac and cheese made in a pressure cooker with cheddar and milk. This comfort food comes together in 20 minutes and can be customized with protein or vegetables.
mainamericanpasta🥘 pressure cooker
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Nutrition & ingredients
Ingredients
serves 6- 3.5 cups low sodium chicken broth ((water is fine))
- 375 grams whole grain macaroni (dry (3 cups))
- 1 teaspoon canola oil or butter
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup 2% milk ((or evaporated milk or cream for richer flavor))
- 170 grams Bothwell cheddar cheese ((about 2 1/2 cups shredded - up to 4 cups!))
- hot sauce or dry mustard, optional
At a glance
PER SERVING · TIME 20M
CAL 19%·PRO 39%
CARBS 50G52% OF CAL
6G FIBER0G ADDED4G INTRINSIC40G OTHER4G TOTAL SUGAR
FAT 14G32% OF CAL
6G SAT7G 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
- 5m
- Cook
- 15m
- Sodium
- 538mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 480mg
- Calcium
- 276mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.