Pressure Cooker Mac and Cheese

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 11 customer reviews
Pressure Cooker Mac and Cheese
Pressure Cooker Mac and Cheese

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Mix your family’s favorite vegetables, like broccoli or carrots, into the mac and cheese for additional nutritional value! Try adding a teaspoon each dried parsley and dill weed with the egg mixture for an herbal flavor boost.

Nutrition Facts

Per Serving: 996 calories; 74g fat; 28.5g carbohydrates; 54g protein; 268mg cholesterol; 1435mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 996 Calories from Fat 667
% Daily Value*
Total Fat 74g 114%
Saturated Fat 43g 213%
Trans Fat 2.1g
Polyunsaturated Fat 3.6g
Monounsaturated Fat 19.4g
Cholesterol 268mg 89%
Sodium 1435mg 60%
Total Carbohydrate 28.5g 9%
Dietary Fiber 2g 7%
Sugars 1.2g
Protein 54g
Vitamin A 43% Vitamin C 0%
Calcium 109% Iron 11%

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

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(11 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

This mac and cheese is so creamy and delicious, our kids had second and third helpings! The only thing we substituted was the macaroni, we made it with gluten free noodles. The seasonings give it a cool, garlicky flavor, almost like ranch dressing mac and cheese. So good!

Image of Greg Jones

Greg Jones says:

This was my first time trying pressure cooker mac and cheese. I didn't use all the seasonings it called for, just salt, pepper, and a dash of paprika. This was a good recipe that is very family-friendly. I ate it up quick!

Image of kat satterfield

kat satterfield says:

I used gluten free pasta and added some broccoli. I cannot believe how fast this was and no dirty pots! I did shredded mozarella instead of jack and loved how creamy it was, also loved that it used almond milk!

Image of Santana Williams

Santana Williams says:

Love that I don't have to spend hours baking mac and cheese. This version is creamy and delicious. From start to finish this recipe took around 20 minutes to make. Can't beat that. I'd spend more time boiling water for instant mac. So glad I found this recipe.

Image of Monica Allen

Monica Allen says:

Four minutes was the perfect amount of time to cook the pasta noodles. I didn't notice but when I stirred in the Cheddar and Monterey Jack cheeses with the noodles my pressure cooker was on the Saute feature. They didn't burn or anything, it worked out well.

Image of Karen Mayhall

Karen Mayhall says:

I loved this recipe. It is really cheesy. I used regular milk and warmed up the milk a little before putting it in with the noodles. I don’t think I had to but it helped with the cheese melting. I added parsley and red pepper flakes just to heat it up a little. I think I might sauté some onions next time. If you follow this recipe it is quick and very easy!! I will make this again but might cut the recipe in half because it makes a lot and a little too much for two people.

Image of Dakota S

Dakota S says:

Love that the noodles can be cooked in my Instant Pot. I used wagon wheel noodles and shredded blend of three cheeses I had on hand. Turned out great. I’m going to add fresh vegetables next time.

Image of Lauren Duffy

Lauren Duffy says:

Noodles were cooked perfect but way too cheesy for our tastes so we will be changing that for next time.

Image of Linda Ragsdale Hutchins

Linda Ragsdale Hutchins says:

HELP! Okay guys what am I doing wrong? Anytime, I try to make a pasta recipe my pasta sticks to the bottom of the pot.

Image of David Herrera

David Herrera says:

Followed recipe to a T. Almond milk was overwhelming. Grossest mac n cheese I’ve ever had.

Image of Ernie Peltz

Ernie Peltz says:

Soo GOOD. Since only two we halfed the ingredients. That was my wife’s favorite. Even used regular milk.