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Instant Pot Mac and Cheese
This all-time favorite creamy and cheesy comfort food can be made easily in an Instant Pot.
Course
Main Course
Cuisine
American
Keyword
elbow macaroni, mac and cheese, Mac and Cheese Made with Ricotta, pecorino Romano, ricotta cheese
Prep Time
5
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
17
minutes
minutes
Servings
6
Calories
221
kcal
Author
Corrie
Ingredients
16
oz
pasta
1
tablespoon
olive oil
1
tablespoon
salt
1
tablespoon
pepper
4
cups
water
1
cup
ricotta cheese
shredded
1
cup
cheddar cheese
shredded
1
spring
parsley
finely chopped
½
cup
pecorino Romano
grated
Instructions
Add oil, pasta, salt and 4 cups of water to cover the pasta.
Close the lid and cook at high pressure for 6 minutes.
When cooking time is complete, do a quick pressure release.
Remove the lid and stir in pepper, ricotta and cheddar cheese.
Stir in parsley.
Garnish with Pecorino Romano cheese and serve :)
Video
Nutrition
Calories:
221
kcal
|
Carbohydrates:
7
g
|
Protein:
13
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
49
mg
|
Sodium:
1818
mg
|
Potassium:
333
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
753
IU
|
Vitamin C:
6
mg
|
Calcium:
329
mg
|
Iron:
1
mg