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Instant Pot Mac & Cheese - Amanda's version
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0
Lauren Sexton
By Lauren Sexton

Instant Pot Mac & Cheese - Amanda's version

4 steps
Prep:5minCook:10min
Updated at: Mon, 24 Feb 2025 00:06:34 GMT

Nutrition balance score

Unbalanced
Glycemic Index
44
Low
Glycemic Load
24
High

Nutrition per serving

Calories595.4 kcal (30%)
Total Fat30.3 g (43%)
Carbs53 g (20%)
Sugars5.6 g (6%)
Protein27.5 g (55%)
Sodium1377.5 mg (69%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3.5 cups pasta, uncooked
3 ½ cupspasta
uncooked
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
2 cchicken stock
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
12 ozevaporated milk
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
1 Tbspbutter
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
1 tspdry mustard
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
cayenne pepper
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
1 tspkosher salt
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
1 Tbspketchup
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
15american cheese slices
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
4 ozextra sharp cheddar cheese
2 c chicken stock, 12 oz evaporated milk, 1 tbsp butter, 1 tsp dry mustard, pinch of cayenne pepper, 1 tsp kosher salt, 1 tbsp ketchup, 15 american cheese slices, 4 oz extra sharp cheddar cheese shredded, 2 oz monterey jack cheese shredded
2 ozmonterey jack cheese
shredded

Instructions

Step 1
Spray the bottom of the IP with nonstick spray.
Step 2
Place all ingredients except Cheddar and Monterey Jack cheeses into Instant Pot & stir lightly.
Step 3
Pressure cook for 6 minutes (note to self: 6 min is too long for GF Barilla; 4 minutes is too short for GF Ronzoni)
Step 4
Manually release pressure and add remaining cheeses. Stir until melted.

Notes

1 liked
0 disliked
Easy
Go-to
Kid-friendly
One-dish
Under 30 minutes
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