4.5
2 ratings

Instant Pot Mac and Cheese Made with Ricotta

Quick and fun mac and cheese
Igor Dutina/Shutterstock

Mac and cheese is one of the most popular dishes in the world. But with an Instant Pot in can be made quickly and easily. 

This recipe is courtesy of Corrie Cooks.

Ready in
22 m
10 m
(prepare time)
12 m
(cook time)
6
Servings
494
Calories Per Serving

Ingredients

  • 16 Ounces elbow macaroni
  • 1 Tablespoon olive oil
  • 1 Teaspoon salt
  • 4 Cups water
  • 1 Cup ricotta cheese, shredded
  • 1 Cup cheddar cheese, shredded
  • 1 sprig parsley or basil, finely chopped
  • Freshly ground pepper
  • 1/2 Cup pecorino Romano

Directions

Add oil, pasta, salt and 4 cups of water to cover the pasta.

Cook at high pressure for 6 minutes.

When cooking time ends, do a quick pressure release.

Remove the lid and stir in ricotta and cheddar cheese and parsley or basil.

Garnish with Pecorino Romano cheese and serve.

Nutritional Facts
Servings6
Calories Per Serving494
Total Fat18g28%
Sugar2gN/A
Saturated9g47%
Cholesterol52mg17%
Protein23g45%
Carbs59g20%
Vitamin A111µg12%
Vitamin B120.4µg17.9%
Vitamin B60.1mg11.3%
Vitamin C0.2mg0.2%
Vitamin D0.3µg1.7%
Vitamin E0.6mg4.2%
Vitamin K7µg6%
Calcium355mg35%
Fiber3g11%
Folate (food)25µgN/A
Folate equivalent (total)25µg6%
Iron1mg8%
Magnesium57mg14%
Monounsaturated6gN/A
Niacin (B3)1mg8%
Phosphorus382mg55%
Polyunsaturated1gN/A
Potassium249mg5%
Riboflavin (B2)0.3mg19.2%
Sodium712mg30%
Trans0.2gN/A
Water206gN/A
Zinc3mg23%