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. Source:, February 2017

Devon O'Brien


Ingredient Checklist


Instructions Checklist
  • Combine pasta, broth, milk, salt and pepper in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 7 minutes.

  • 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 Facts

390 calories; 15.8 g total fat; 8.7 g saturated fat; 47 mg cholesterol; 611 mg sodium. 295 mg potassium; 47.4 g carbohydrates; 8.4 g fiber; 5 g sugar; 18.5 g protein; 1631 IU vitamin a iu; 33 mg vitamin c; 44 mcg folate; 310 mg calcium; 2 mg iron; 70 mg magnesium;

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2 Ratings
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Rating: 5 stars
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? Read More