Indian Veggie Delight logo

open menu
open search bar
×

Mac & Cheese + Mint Makhana + Red Grapes

Published: · Modified: by ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases

Jump to Recipe

Disclaimer: I am not a nutritionist or a dietician,  I am doing what is best for my kid to create a balanced lunch.

KIDS LUNCH BOX #39 – Mac & Cheese + Mint Makhana + Red Grapes

Some kids school lunch box ideas to try…

  1. Spinach Corn Sandwich + Orange + Almonds & Pistachios
  2. Carrot Rice + Cucumber + Fruittellas
  3. Palak Chapati + Jeera Aloo + Orange
  4. Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
  5. Mayonnaise Veggie Pasta + Strawberries + Peanut Chikki 

Here is what I packed for school lunch…

LUNCH – Mac & Cheese – Here is the detailed Recipe Link for Instant pot Mac and Cheese.

Tried this recipe?Don’t forget to give a ★ rating below
mac and cheese served in a white bowl with shredded cheddar cheese on side

Instant Pot Mac and Cheese

Bhavana Patil
Instant Pot Mac and Cheese is super creamy, cheesy, and can be made in just 4 minutes with your electric pressure cooker
4.8 from 5 votes
Print Recipe Pin Recipe
Servings: 8
Calories : 598
Course: Main Course
Cuisine: American
Diet: Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

Equipment

Ingredients
  

measuring cup used 1 cup = 250 ml

  • 16 ounces Uncooked Elbow Macaroni (about 4 cups)
  • 4 cups Vegetable Broth or water
  • 2 Tablespoons Butter
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry mustard powder (optional)
  • ½ Teaspoon Black Pepper
  • Salt to taste
  • 2 cups Shredded Cheddar Cheese (Sharp or Mild)
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Whole Milk (can also use heavy cream or evaporated milk)

Instructions
 

Instant Pot Method:

  • Add pasta to instant pot. Add water/broth, butter ,salt stir well to combine. Close instant pot lid and turn valve to SEALING position. Set on MANUAL/PRESSURE COOK (High Pressure) for 4 minutes(or half the time on the macaroni cooking directions).
  • When time is up, do a QUICK RELEASE. Add the milk, cheese, garlic powder, salt and pepper stir constantly until cheese is melted and everything is combined then serve immediately.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Note about measuring:

This recipe calls for one 16 ounce box of dried elbow macaroni.This is equal to 4 cups dry measure.  The 16 ounces is also equal to 453 grams or 1 pound.

What cheese to use for Macaroni and Cheese

I have used combo of sharp cheddar and mozzarella cheese for this recipe.Sharp cheddar is always the best cheese to start with for macaroni and cheese.But you can use just cheddar alone or feel free to use your family's favorite cheese combination.

Can you bake this?

YES! You can just grease you baking dish and sprinkle some extra cheese on top of mac and cheese.This is a good way to repurpose leftover mac and cheese.

How long can I store?

Leftovers can be refrigerated in an airtight container for up to 5 days.

Variations:

  1. Use a combination of cheeses for the best taste.  I used a mixture of sharp cheddar, mozzarella. 
  2. I used regular whole milk.But if you not too worried about calories then you can also use 12 oz of evaporated milk (1.5 cups) or 1 cup of heavy whipping cream or ½ cup of whole milk and ½ cup of cream.
  3. You can also add small chunks of pineapple to make Hawaiian style pineapple mac and cheese.
  4. You can also some some broccoli to make it more healthy.

Tips:

  1. The time to cook mac and cheese in Instant pot is usually half of the suggested time on the pasta box.
  2. Always stir in milk or cream, cheese etc after the pressure cooking cycle.
  3. You’ll need 4 cups of water for this recipe.For best flavor you can use vegetable broth.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 598kcalCarbohydrates: 63gProtein: 28gFat: 15gCholesterol: 76mgSodium: 936mgPotassium: 393mgFiber: 2gSugar: 8gVitamin A: 740IUVitamin C: 1.1mgCalcium: 580mgIron: 1.5mg
Keyword instant pot, instant pot pasta, kids lunchbox recipes, mac and cheese, pasta recipes, recipe for kids, under 30 minutes
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

SNACK – Mint Makhana – Here is the Recipe Link .

SNACK – Red Grapes – I always use organic grapes and wash them before packing in to the lunch box

Prep Work For The Previous Evening

  1. You can prepare mint(pudina) makhana previous day and can store in an airtight container upto 7 days.

Notes

  • Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon .Do not use plastic lunch boxes to your kids, they are toxic.
  • You can increase or decrease quantity based on your child’s appetite.

Pin It For Later

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes.

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating