Instant Pot mac and cheese

Name: Instant Pot mac and cheese Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 8 serving great value shells 3/4 c dry; 16 tbsp Carnation Evaporated Milk Vitamin D added (canned milk); 3 tbsp Butter unsalted; 4 serving NATURAL SHREDDED CHEESE - KRAFT NATURAL CHEESE SHREDS - COLBY & MONTEREY JACK 2% MILK SHREDDED; 1 cup Velveeta Shredded Cheese (by BROCKSCHME); 2 tsp Salt; 4 cup (8 fl oz) Water tap

(1)

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 1

Ingredients

8 serving great value shells, 3/4 c dry 16 tbsp Carnation Evaporated Milk Vitamin D added (canned milk) 3 tbsp Butter, unsalted 4 serving NATURAL SHREDDED CHEESE - KRAFT NATURAL CHEESE SHREDS - COLBY & MONTEREY JACK 2% MILK SHREDDED 1 cup Velveeta Shredded Cheese (by BROCKSCHME) 2 tsp Salt 4 cup (8 fl oz) Water, tap

Directions

Inside the Instant Pot, place macaroni, water, salt and butter. Set pot for 4 minutes manual, with manual release. When done, take lid off, turn on saute and add evaporated milk. Slowly add cheese.

Serving Size: Full pot

Number of Servings: 1

Recipe submitted by SparkPeople user MEGLET.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,905.4
Total Fat: 102.6 g
Cholesterol: 333.3 mg
Sodium: 7,154.6 mg
Total Carbs: 368.0 g
Dietary Fiber: 16.0 g
Protein: 120.4 g

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Member Reviews

PROVERBS31JULIA
I actually combined this basic recipe with another IP recipe found that was more of an IP Beef Stroganoff. So I guess mine is more of a Redneck Stroganoff... - 8/4/17