365 Days of Slow Cooking · by Karen Petersen★ 4.8
Instant Pot Macaroni and Cheese
NUTRITION · PER SERVING13M COOK
CAL 21%·PRO 37%
CARBS 48G46% OF CAL
2G FIBER39G OTHER7G TOTAL SUGAR
FAT 17G36% OF CAL
8G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy macaroni and cheese made quickly in an Instant Pot with evaporated milk and cheddar. Comfort food at its fastest.
mainamericanpasta🥘 pressure cookervegetarian
View the full recipe on 365 Days of Slow Cooking →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz uncooked elbow macaroni or cellentani noodles
- 1 Tbsp butter
- 1 tsp ground mustard
- 1 tsp kosher salt
- 2 cups water
- 6 oz evaporated milk (you can also use cream or half and half)
- 1 ½ cups grated sharp cheddar cheese
At a glance
PER SERVING · TIME 13M
CAL 21%·PRO 37%
CARBS 48G46% OF CAL
2G FIBER39G OTHER7G TOTAL SUGAR
FAT 17G36% OF CAL
8G 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
- 10m
- Cook
- 3m
- Sodium
- 689mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 340mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.