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Ingredients
- 4 cups Water
- 16 ounces Elbows, Whole Wheat
- 2 teaspoons Salt
- 1 teaspoon Mustard Seed, Ground
- 2 tablespoons Butter
- 1/4 cups Heavy Whipping Cream
- 2 cups Cheddar Cheese, Shredded
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 487 Calories
- 22g Total Fat
- 12g Sat Fat
- 1g Trans Fat
- 58mg Cholesterol
- 871mg Sodium
- 57g Total Carb
- 7g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 20g Protein
- 16 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Easy Real Food for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add the water, pasta, salt and mustard to the Instant Pot, stirring to combine.
- Lock the lid in place and seal the steam nozzle.
- Cook on high pressure for 4 minutes.
- Quick release the pressure, however, if pasta water begins to spray out of the pressure release valve, lock it again and wait 3-4 minutes before releasing the pressure again.
- Add the butter and cream. Stir to combine.
- Stir in the cheese and allow it to melt.
- Allow to cool.
- Divide among the indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in the microwave until warmed through.