Instant pot mac n cheese with bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
16 oz Barilla Elbow Macaroni 24 tbsp Carnation Evaporated Milk Vitamin D added (canned milk) 3 tbsp Butter, unsalted 1 tbsp Salt 3 cup Kraft Finely Shredded Sharp Cheddar Cheese 10 servings cooked Butterball Turkey Bacon (1 slice)
Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and switch to low saute setting.
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. Cut bacon into bit size pieces and stir into mac n cheese. Serve hot.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user CATHY2K18.
After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and switch to low saute setting.
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. Cut bacon into bit size pieces and stir into mac n cheese. Serve hot.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user CATHY2K18.
Nutritional Info Amount Per Serving
- Calories: 3,979.4
- Total Fat: 194.6 g
- Cholesterol: 613.3 mg
- Sodium: 10,851.1 mg
- Total Carbs: 388.8 g
- Dietary Fiber: 16.0 g
- Protein: 173.2 g
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