Pressure Cooker Chicken Mac and Cheese
- Number of Servings: 1
Ingredients
1 packet Barilla Gluten Free pasta elbows 3 cups cold water2 cups Pauls Zymil Milk Lactose Free2 cups Lactose Free Cream 250 grams Liddell's lactose free shredded cheese 2 tsp Massel Chicken stock powder 1 tsp Keen's Dry Mustard
Cook pasta in water for 5 minutes in the pressure cooker then do a gradual pressure release.
Add other ingredients and cook on saute until gooey.
Serving Size: Makes 8 serves
Number of Servings: 1
Recipe submitted by SparkPeople user SARAHMORRIS.
Add other ingredients and cook on saute until gooey.
Serving Size: Makes 8 serves
Number of Servings: 1
Recipe submitted by SparkPeople user SARAHMORRIS.
Nutritional Info Amount Per Serving
- Calories: 3,507.0
- Total Fat: 199.5 g
- Cholesterol: 0.0 mg
- Sodium: 4,535.0 mg
- Total Carbs: 339.1 g
- Dietary Fiber: 6.0 g
- Protein: 114.7 g
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