Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (118)
Instant Pot Mac and Cheese Recipe (VIDEO)
NUTRITION · PER SERVING19M COOK
CAL 23%·PRO 39%
CARBS 47G41% OF CAL
2G FIBER39G OTHER6G TOTAL SUGAR
FAT 20G40% OF CAL
13G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy and cheesy macaroni and cheese made in the Instant Pot in under 20 minutes. This is rich, nostalgic comfort food with a blend of cheddar and Monterey Jack.
sideamericanpasta🥘 pressure cookervegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups water
- 1 lb elbow macaroni pasta
- 1 1/2 tsp fine sea salt
- 1 tsp ground mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 2 Tbsp unsalted butter
- 12 oz can evaporated milk
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Mozzarella)
- Freshly cracked black pepper (optional for garnish)
At a glance
PER SERVING · TIME 19M
CAL 23%·PRO 39%
CARBS 47G41% OF CAL
2G FIBER39G OTHER6G TOTAL SUGAR
FAT 20G40% OF CAL
13G SAT8G 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
- 755mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 20mg
- Calcium
- 386mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 755MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.