Pressure-Cooker Mac & Cheese

Pressure-Cooker Mac & Cheese

1 Review
From:, February 2017

Make a healthier version of classic macaroni and cheese with this recipe that adds broccoli for a nutritional boost and an easy way to eat more vegetables. Using an electric pressure cooker, such as the InstantPot, gets dinner on the table in just 30 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat rotini (about 3 cups)
  • 1½ cups low-sodium vegetable or chicken broth
  • ¾ cup low-fat milk
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups frozen baby broccoli florets, thawed and patted dry
  • 1 cup shredded extra-sharp Cheddar cheese
  • 2 ounces reduced-fat cream cheese


  • Prep

  • Ready In

  1. Combine pasta, broth, milk, salt and pepper in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 7 minutes.
  2. Release the pressure. Add broccoli, Cheddar and cream cheese. Stir until the cheese has melted. Let stand for 5 minutes. Stir again and serve.

Nutrition information

  • Serving size: Generous 1 cup
  • Per serving: 390 calories; 16 g fat(9 g sat); 8 g fiber; 47 g carbohydrates; 18 g protein; 44 mcg folate; 47 mg cholesterol; 5 g sugars; 0 g added sugars; 1,631 IU vitamin A; 33 mg vitamin C; 310 mg calcium; 2 mg iron; 611 mg sodium; 295 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value), Vitamin A (33% dv), Calcium (31% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 fat, 1 high-fat protein, ½ vegetable

Reviews 1

July 23, 2019
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By: K. MO
Gotta love a macaroni and cheese recipe that’s not only quicker than the boxed stuff, but also even tastier. No boiling the water, no draining the noodles, no making a roux, who could ask for a better way to get a last-minute mac and cheese fix?
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