Spicy Southern Kitchen · by Christin Mahrlig★ 5.0 (2)
Instant Pot Mac and Cheese
NUTRITION · PER SERVING14M COOK
CAL 29%·PRO 55%
CARBS 62G42% OF CAL
4G FIBER55G OTHER3G TOTAL SUGAR
FAT 27G41% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mac and cheese made in the Instant Pot in just 4 minutes. A comforting, cheesy pasta dish with a smooth sauce made from cheddar, Monterey Jack, and Parmesan.
mainamericanpasta🥘 pressure cookervegetarian
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 ounces dry macaroni
- 4 cups water
- 3 tablespoons butter, (cut into pieces)
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 to 1 cup milk
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons grated Parmesan cheese
At a glance
PER SERVING · TIME 14M
CAL 29%·PRO 55%
CARBS 62G42% OF CAL
4G FIBER55G OTHER3G TOTAL SUGAR
FAT 27G41% OF CAL
13G SAT14G 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
- 4m
- Sodium
- 654mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 504mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 654MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.