Mel's Kitchen Cafe · by Mel★ 4.8 (116)
The Best Pressure Cooker Mac and Cheese
NUTRITION · PER SERVING18M COOK
CAL 29%·PRO 48%
CARBS 60G42% OF CAL
3G FIBER51G OTHER6G TOTAL SUGAR
FAT 25G40% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, smooth mac and cheese made quickly in a pressure cooker using evaporated milk and a blend of cheeses. A fast, rich comfort dish that rivals stovetop versions.
mainamericanpasta🥘 pressure cookervegetarian
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 3/4 cups water (see note)
- 2 tablespoons salted butter
- 1 teaspoon salt
- 1 pound elbow macaroni (about 3 cups)
- 1 cup milk or evaporated milk (not skim milk)
- 1/2 cup milk or evaporated milk (not skim milk)
- 1 teaspoon cornstarch
- Pinch dry mustard
- 1/2 to 1 teaspoon hot sauce (optional but delicious for flavor boost)
- 1 1/2 cups freshly shredded cheddar cheese (see note)
- 1 1/2 cups freshly shredded Monterey Jack cheese
At a glance
PER SERVING · TIME 18M
CAL 29%·PRO 48%
CARBS 60G42% OF CAL
3G FIBER51G OTHER6G TOTAL SUGAR
FAT 25G40% OF CAL
14G 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
- 15m
- Cook
- 3m
- Sodium
- 810mg
- 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
- 46mg
- Calcium
- 468mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 810MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.