Instant Pot Broccoli Mac and Cheese
If you’re looking for a comforting, creamy meal that comes together in a flash, this Instant…
Equipment
- Instant Pot
Ingredients
Ingredients
- ?1 pound 450 guncooked medium pasta shells
- ?2 tablespoonsunsalted butter
- ?2 clovesgarlicminced
- ?1 tablespoonDijon mustard
- ?1/4 teaspoonground nutmeg
- ?1 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?2 cups 500 mlvegetable stockadd more if needed to cover the pasta
- ?1 cup 250 mlheavy whipping cream
- ?2 cupssharp cheddar cheeseshredded
- ?1 headfresh broccolibroken down into florets
Instructions
Instructions
- Add 1 pound (450 g) uncooked medium pasta shells, 2 tablespoons unsalted butter, 2 cloves minced garlic, 1 tablespoon Dijon mustard, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the Instant Pot.
- Pour in 2 cups (500 ml) vegetable stock. Stir to combine and press the pasta down so it is submerged; add more vegetable stock as needed to just cover the pasta.
- Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on high pressure and set the time for 5 minutes.
- When the cooking program ends, carefully perform a quick release of the pressure (move the vent to VENTING). When the steam has fully released and the float valve has dropped, open the lid.
- Stir the pasta. If there is an excessive amount of liquid, remove a small amount with a ladle or spoon until the liquid level is close to the desired sauce consistency.
- Stir in 1 cup (250 ml) heavy whipping cream and 2 cups shredded sharp cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Add the broccoli florets from 1 head of broccoli and stir to combine. Replace the lid (leave the vent open) and let the broccoli steam for 3–5 minutes, or until the florets are tender to your liking.
- Remove the lid, taste and adjust seasoning if needed, and serve warm.
Notes
Use any type of short pasta shape such as macaroni, rotini, fusilli, or pasta shells.
The most popular choice of cheese is cheddar, don’t use extra sharp or aged cheddar. Go for medium or sharp cheddar, other great choices are Monterey Jack, Mozzarella, Fontina, or Colby.
Substitute heavy cream with half and half if you prefer.
For a silky smooth rich sauce, get a block of cheese instead of the pre-grated stuff. The pre grated cheese doesn’t melt very well as it contains anti-caking agents.
When reheating mac and cheese, add a splash of water as the sauce will be too thick.
The recommended portion size per person is 2-3oz (60-85 grams) of cooked pasta (without broccoli or sauce).
The most popular choice of cheese is cheddar, don’t use extra sharp or aged cheddar. Go for medium or sharp cheddar, other great choices are Monterey Jack, Mozzarella, Fontina, or Colby.
Substitute heavy cream with half and half if you prefer.
For a silky smooth rich sauce, get a block of cheese instead of the pre-grated stuff. The pre grated cheese doesn’t melt very well as it contains anti-caking agents.
When reheating mac and cheese, add a splash of water as the sauce will be too thick.
The recommended portion size per person is 2-3oz (60-85 grams) of cooked pasta (without broccoli or sauce).