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Instant Pot Macaroni and Cheese
This is the absolute best Instant Pot recipe I've ever eaten.
Prep Time
1
minute
min
Cook Time
10
minutes
mins
Total Time
11
minutes
mins
Servings:
6
Calories:
642
kcal
Author:
www.theholymess.com
Ingredients
1
pound
elbow macaroni
1
t
salt
1 12
oz
can evaporated milk
3
T
butter
3
cups
shredded cheddar cheese
Instructions
Combine macaroni, salt, and 4 cups water in Instant Pot. Lock lid and cook on "manual" or "pressure cook" for 4 minutes.
Quick release. (Be careful here as pasta can cause spewing. I suggest releasing steam a bit at a time.)
Carefully unlock and remove lid.
Stir in the evaporated milk, butter and 1/4 cup water.
Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted.
Serve hot.
Notes
MyWW Purple 5 points, MyWW Blue 8 points, MyWW Green 8 points per serving.
Nutrition
Calories:
642
kcal
|
Carbohydrates:
63
g
|
Protein:
28
g
|
Fat:
30
g
|
Saturated Fat:
19
g
|
Cholesterol:
92
mg
|
Sodium:
1246
mg
|
Potassium:
410
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
890
IU
|
Vitamin C:
1
mg
|
Calcium:
585
mg
|
Iron:
1
mg