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RECIPE
9 INGREDIENTS3 STEPS10MIN

Instant Pot Macaroni and Cheese

4.0
2 Ratings

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Easy Instant Pot Macaroni and Cheese recipe that is absolutely delicious. It tastes like the traditional creamy, cheesy baked version and is made in 10 minutes.
10MIN
Total Time

A Fork's Tale

Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4 1/2 cups
Elbow Macaroni
2 Tbsp
1 Tbsp
Yellow Mustard
1 tsp
Hot Sauce
1 Tbsp
4 cups
Water
12 fl oz
Evaporated Milk
4 cups
Sharp Cheddar Cheese , shredded
1 2/3 cups
Parmigiano-Reggiano

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Nutrition Per Serving

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CALORIES
1192
FAT
62.8 g
PROTEIN
62.3 g
CARBS
96.2 g

Cooking Instructions

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Step 1
Stir Elbow Macaroni (16 ounce), Butter (2 tablespoon), Yellow Mustard (1 tablespoon), Hot Sauce (1 teaspoon), Salt (1 tablespoon), and Water (4 cup) in the Instant Pot. Lock the lid and cook on high pressure for 4 minutes. Quick release the pressure and remove lid.
Step 2
Turn on Sauté Setting. Stir in the Evaporated Milk (12 fluid ounce). Add Sharp Cheddar Cheese (16 ounce) and Parmigiano-Reggiano (6 ounce) one handful at a time, stirring constantly allowing cheese to melt between each handful.
Step 3
Remove from heat. Set for 2 minutes for the milk and cheese to completely absorb the pasta and serve!

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Nutrition Per Serving
Calories
1192
% Daily Value*
Fat
62.8 g
81%
Saturated Fat
40.2 g
201%
Trans Fat
0.0 g
--
Cholesterol
190.4 mg
63%
Carbohydrates
96.2 g
35%
Fiber
4.2 g
15%
Sugars
13.0 g
--
Protein
62.3 g
125%
Sodium
2974.6 mg
129%
Vitamin D
--
--
Calcium
1531.5 mg
118%
Iron
3.7 mg
21%
Potassium
276.1 mg
6%
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