Well Plated · by Erin Clarke★ 4.5 (20)
Instant Pot Mac and Cheese
NUTRITION · PER SERVING25M COOK
CAL 25%·PRO 47%
CARBS 46G36% OF CAL
5G FIBER37G OTHER3G TOTAL SUGAR
FAT 27G49% OF CAL
17G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, thick mac and cheese made in an Instant Pot with Greek yogurt and sharp cheddar. It's comfort food that comes together quickly for weeknight dinners.
mainamericanpasta🥘 pressure cooker🔥 ovenvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces uncooked whole wheat elbow macaroni pasta (or whole wheat shells)
- 1 3/4 cups water
- 1/2 teaspoon kosher salt (divided)
- 2 tablespoons unsalted butter (cut into 2 to 3 pieces)
- 1 (5.3-ounce) container full fat Greek yogurt (do not use fat-free, about 1/2 cup)
- 1/2 teaspoons dry mustard
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne
- 1/8 teaspoon ground nutmeg
- 8 ounces extra-sharp cheddar cheese* (shredded (about 2 cups))
At a glance
PER SERVING · TIME 25M
CAL 25%·PRO 47%
CARBS 46G36% OF CAL
5G FIBER37G OTHER3G TOTAL SUGAR
FAT 27G49% OF CAL
17G SAT11G 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
- 4m
- Sodium
- 649mg
- 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
- 315mg
- Calcium
- 463mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 649MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.