Macaroni and cheese in instant pot

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 410.5
  • Total Fat: 18.1 g
  • Cholesterol: 56.3 mg
  • Sodium: 809.4 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 16.1 g

View full nutritional breakdown of Macaroni and cheese in instant pot calories by ingredient
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Easy Easy
Number of Servings: 8


    16 oz Barilla Elbow Macaroni
    8 oz Cracker Barrel aged reserve cheddar
    3 serving Land O Lakes, Unsalted Butter, 1 Tbsp
    24 tbsp Carnation Evaporated Milk Vitamin D added (canned milk)
    2 tsp Salt


Combine macaroni, 4 c water and salt in instant pot. Cook on hi pressure for 4 minutes. Quick release. Put on low sauté. Stir in evaporated milk, butter and then add cheddar a bit at a time, stirring until cheese is completely melted. Serving Size: 6 8 oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user ELPHABA58.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • quick and easy, I need to get an instant pot. - 2/19/20

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  • Looks good. Am going to be trying as soon as I purchase some gluten free pasta. - 2/18/20

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