Pressure Cooker Macaroni and Cheese

365 DAYS OF SLOW COOKING(4)
Lori Sari: "This was easy and delicious! I used a pound of ve…" Read More
7Ingredients
25Minutes
470Calories

Ingredients

US|METRIC
  • 8 ounces elbow macaroni (uncooked, or cellentani noodles)
  • 1 tablespoon butter
  • 1 teaspoon ground mustard
  • 1 teaspoon kosher salt
  • 2 cups water
  • 6 ounces evaporated milk
  • 1 1/2 cups Sargento Shredded 4 State Cheddar Cheese
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    470Calories
    Sodium39% DV940mg
    Fat34% DV22g
    Protein41% DV21g
    Carbs16% DV47g
    Fiber8% DV2g
    Calories470Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol65mg22%
    Sodium940mg39%
    Potassium300mg9%
    Protein21g41%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A15%
    Vitamin C2%
    Calcium45%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Lori Sari 8 months ago
    This was easy and delicious! I used a pound of velveeta because the family prefers it. I just made the basic version, but I did double it. Will definitely try the buffalo one next time!
    S. Williams a year ago
    Turned out great, kids loved it. I loved how fast it was on the table
    Carrie Wilder 2 years ago
    I used my NuWave pressure cooker to make the mac and cheese. I used regular mustard (didn't have dry) and mixed colts and sharp cheddar cheeses. It was creamy and delicious!!
    Trammel 2 years ago
    Lovely, needed 4 min though, left on sauté a little longer to get the noodles just right.

    PlanShop