Cooking Classy · by Jaclyn★ 5.0 (1)
Instant Pot Mac and Cheese
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 38%
CARBS 45G41% OF CAL
2G FIBER0G ADDED2G INTRINSIC41G OTHER2G TOTAL SUGAR
FAT 21G42% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, cheesy pasta made in a pressure cooker with cheddar and Gruyère. Rich and comforting with just a handful of ingredients. A quick weeknight dinner or lunch.
mainamericanpasta🥘 pressure cooker
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 1/4 cups water
- 1 (14.5 oz) can low-sodium chicken broth
- 16 oz. dry elbow macaroni pasta ((recommend Barilla for consistent results))
- Salt (and freshly ground black pepper)
- 1/2 cup half and half, (heated until just warm, plus more to thin as needed)
- 3 Tbsp unsalted butter, (diced into 1 Tbsp pieces)
- 8 oz. (2 cup) shredded sharp cheddar cheese*
- 4 oz. (1 cup) shredded gruyere cheese ((recommend Murray's))
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 38%
CARBS 45G41% OF CAL
2G FIBER0G ADDED2G INTRINSIC41G OTHER2G TOTAL SUGAR
FAT 21G42% OF CAL
12G 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
- 20m
- Sodium
- 515mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 224mg
- Calcium
- 372mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 515MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.