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RECIPE
9 INGREDIENTS3 STEPS10MIN

Instant Pot Macaroni and Cheese

4.0
2 Ratings
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A Fork's Tale
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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 Cooking Time

9

Ingredients
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.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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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

Directions

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Step 1
Stir Elbow Macaroni (4 1/2 cups) , Butter (2 Tbsp) , Yellow Mustard (1 Tbsp) , Hot Sauce (1 tsp) , Salt (1 Tbsp) , and Water (4 cups) 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 fl oz) . Add Sharp Cheddar Cheese (4 cups) and Parmigiano-Reggiano (1 2/3 cups) 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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