Instant Pot Mac and Cheese Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, one-pot macaroni and cheese made in a pressure cooker with evaporated milk, cheddar, and spices. Quick and cheesy comfort food ready in under 20 minutes. A weeknight dinner favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups water ((you can also use vegetable broth))
- 1 pound elbow macaroni
- salt and fresh ground pepper (to taste)
- 1 can (12-ounces) can evaporated milk
- 2 tablespoons unsalted butter
- 1 garlic clove, (minced)
- 1 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1 1/2 cups shredded low fat mild Cheddar
- 1 1/2 cups shredded reduced fat colby cheese
- dried parsley (for garnish (optional))
- sliced green onions (for garnish (optional))
At a glance
PER SERVING · TIME 15M
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
- 751mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 491mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 751MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.