Recipe Details
Ingredients
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4cupswater
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1(16 ounce) packageelbow macaroni
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1teaspoondry mustard powder (such as Colman’s®)
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1teaspoonsalt
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1teaspoonhot sauce (Optional)
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1(12 fluid ounce) canevaporated milk
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⅓cupwhole milk
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2tablespoonsunsalted butter
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2cupsshredded 2% milk Cheddar cheese (such as Kraft®)
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1cupshredded Monterey Jack cheese
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1cupdiced cooked ham
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½cupfrozen peas, defrosted
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salt and ground black pepper to taste
Cooking Directions
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Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot). Close and lock the lid. Set to high pressure according to manufacturer’s instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
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Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories607 | |
| % Daily Value * | |
| Total Fat 23g |
29% |
| Saturated Fat 13g |
63% |
| Cholesterol 67mg |
22% |
| Sodium 1150mg |
50% |
| Total Carbohydrate 65g |
24% |
| Dietary Fiber 3g |
10% |
| Total Sugars 10g |
|
| Protein 33g |
67% |
| Vitamin C 12mg |
13% |
| Calcium 504mg |
39% |
| Iron 3mg |
18% |
| Potassium 509mg |
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.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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