Directions: |
Directions:Turn your Instant Pot to sauté and melt your butter in the bottom.
Add the whole wheat macaroni to the Instant Pot and fill with 3 cups of water.
Close and lock the lid and turn the valve to sealing. Select Pressure cook and set time for 2 minutes.
When the cook time is up, quick release the pressure and remove the lid. Drain any remaining water from your noodles, but do not rinse.
Stir in the cheese and Greek yogurt until evenly mixed. If using peppers, add them now. Serve immediately. |
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Notes: |
Personal
Notes: Approximate Serving Size: 1/2 cup
21 Day Fix: This 21 Day fix mac and cheese contains (entire recipe) 8 Yellow Containers, 8 Blue Containers, 2 Green Containers, 4 teaspoons, and 1/3 Red Containers. (per ½ cup serving) 1 Yellow Container, 1 Blue Container, ¼ Green
Container, and ½ teaspoon, trace Red Containers for the yogurt (I do not count it.)
Note: Do not count the green containers if you are not using bell peppers.
2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.
Recipe Tips:
To add some color and veggies, sauté 2 cups of bell peppers for 3-5 minutes and mix back into the dish when you add the Greek yogurt.
Like it hot? Add some green chilies or jalapeños.
If using Gluten Free pasta, reduce your cook time to 1 minute,
If your pasta is still not quite as done as you prefer, turn your pot to sauté and let it boil an additional minute or two before draining the water.
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