Spend with Pennies · by Holly Nilsson★ 4.9 (265)
Instant Pot Mac and Cheese
NUTRITION · PER SERVING26M COOK
CAL 17%·PRO 29%
CARBS 31G36% OF CAL
2G FIBER0G ADDED0G INTRINSIC26G OTHER3G TOTAL SUGAR
FAT 18G47% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ultra-creamy mac and cheese cooked entirely in a pressure cooker with a blend of cream cheese, cheddar, and parmesan. Rich and velvety, it's a crowd-friendly side that works for any meal.
sideamericanpasta🥘 pressure cookervegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 ounces elbow macaroni (about 2½ cups)
- 3 cups water
- 1 tablespoon butter
- 1 teaspoon dry mustard powder
- ½ teaspoon onion powder
- ¼ teaspoon seasoned salt (or to taste)
- ¼ teaspoon black pepper
- 3 ounces cream cheese (about ⅓ cup)
- ¾ cup milk (divided)
- 2½ cups shredded sharp cheddar cheese (about 10 ounces)
- 2 tablespoons parmesan cheese (shredded)
At a glance
PER SERVING · TIME 26M
CAL 17%·PRO 29%
CARBS 31G36% OF CAL
2G FIBER0G ADDED0G INTRINSIC26G OTHER3G TOTAL SUGAR
FAT 18G47% OF CAL
9G SAT9G 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
- 6m
- Sodium
- 351mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 53mg
- Calcium
- 303mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.