Kristine's Kitchen · by Kristine Rosenblatt★ 4.8 (10)
Instant Pot Mac and Cheese
NUTRITION · PER SERVING29M COOK
CAL 20%·PRO 26%
CARBS 48G49% OF CAL
0G FIBER0G ADDED0G INTRINSIC46G OTHER2G TOTAL SUGAR
FAT 18G40% OF CAL
11G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, cheesy mac and cheese made in a pressure cooker in under 30 minutes. Rich and satisfying, works as a main dish, side, or potluck contribution.
mainamericanpasta🥘 pressure cookervegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 ounces uncooked white or whole wheat elbow pasta
- 4 cups water
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon paprika
- ⅛ teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces sharp white cheddar cheese (about 2 cups shredded)
- 4 ounces sharp cheddar cheese (about 1 cup shredded)
- ½ cup milk (warmed, whole milk is best)
At a glance
PER SERVING · TIME 29M
CAL 20%·PRO 26%
CARBS 48G49% OF CAL
0G FIBER0G ADDED0G INTRINSIC46G OTHER2G TOTAL SUGAR
FAT 18G40% OF CAL
11G SAT7G 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
- 3m
- Sodium
- 415mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 24mg
- Calcium
- 302mg
- Iron
- 0.03mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.