Instant Pot mac and cheese

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Nutritional Info

Servings Per Recipe: 1
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

View full nutritional breakdown of Instant Pot mac and cheese calories by ingredient

Introduction

This is activehipmomma.com's recipe This is activehipmomma.com's recipe

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.