Instant Pot Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy macaroni and cheese cooked in a pressure cooker, ready in about 9 minutes. The noodles are tender and coated in ooey-gooey three-cheese sauce. Quick comfort food that rivals boxed versions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound uncooked elbow macaroni (4 cups)
- 2 cups chicken broth
- 2 cups water
- 2 Tablespoons salted butter
- 1 teaspoon hot sauce (optional. but it really just adds flavor and doesn't make it spicy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 1/2 cup whole milk (2% or lower will work but the results won't be quite as good)
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded mozzarella cheese or Italian blend
- 1/2 cup freshly shredded Parmesan cheese
At a glance
PER SERVING · TIME 9M
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
- 4m
- Sodium
- 694mg
- 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
- 48mg
- Calcium
- 302mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.