Thanks to the Instant pot this is the easiest mac-n-cheese that you'll ever make. You need less than ten minutes to create a creamy, delicious, vegetarian meal that your family will ask for again and again. And if you like a creamier sauce, add more milk, tablespoon at a time, until it's perfect!
Place macaroni in an even layer in Instant Pot. Pour enough water to come about 1/4" over pasta. Lock lid.
Press the manual button and adjust time to 4 minutes. When the timer beeps, let the pressure release naturally for 3 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Drain any residual water. Add milk, Cheddar, ricotta, Parmesan, butter, mustard, salt, and pepper. Stir in the warmed pot until well combined. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (25%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 29.9mg||9 %|
|Sodium 294.8mg||10 %|
|Potassium 254.1mg||7 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 56.6g|
|Protein 15.1g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 400
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