Choosing Chia · by Jess★ 5.0
Instant Pot Mac and Cheese
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 27%
CARBS 47G49% OF CAL
2G FIBER0G ADDED1G INTRINSIC44G OTHER1G TOTAL SUGAR
FAT 16G39% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic creamy mac and cheese made in an Instant Pot in less than 15 minutes. Comfort food at its quickest, with a smooth cheese sauce coating every piece of pasta.
mainamericanpasta🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups water
- 1 cup low sodium vegetable broth (can sub more water)
- 3 tbsp butter (can sub vegan butter)
- 1/4 tsp salt
- 16 oz elbow macaroni (I use gluten-free macaroni)
- 1/2 cup milk of choice (regular, whole, or dairy-free)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dry mustard
- 2 1/2 cups shredded cheese of choice (sub vegan cheese)
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 27%
CARBS 47G49% OF CAL
2G FIBER0G ADDED1G INTRINSIC44G OTHER1G TOTAL SUGAR
FAT 16G39% OF CAL
7G 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
- 5m
- Cook
- 10m
- Sodium
- 323mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 265mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 323MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.