Instant Pot Mac and Cheese with Broccoli
Ingredients
The pasta
-
1
lb
uncooked whole wheat elbow pasta
-
4
cups
water
The sauce
-
2
Tbsp
grass fed butter
-
½
tsp
ground mustard
-
1
tsp
salt
-
½
tsp
pepper
-
1
cup
milk
-
3
cups
shredded sharp cheddar cheese
The vegetables
-
2
cups
fresh or frozen broccoli, cut into small florets
Instructions
- Add pasta, water, butter, salt, and ground mustard to the Instant Pot and stir to combine.
- Secure the lid and set the valve to 'sealing.' Cook on high pressure for 4 minutes.
- Perform a quick-release and be careful of the steam.
- Stir in the milk, then add cheese and broccoli, mixing until the cheese is melted.
- Replace the lid and let it sit for 5 to 6 minutes to thicken the sauce and tenderize the broccoli.
- Season with pepper and any additional seasonings as desired before serving.
Nutrition Facts (estimated)
Servings
6
Calories
472
Total fat
24.3g
Total carbohydrates
45.7g
Total protein
23.3g
Sodium
800.8mg
Cholesterol
0mg
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