Make classic macaroni and cheese gluten-free in a jiff! This healthier recipe sneaks in 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.

Devon O'Brien
Source:, February 2017


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

398.3 calories; protein 12.3g 25% DV; carbohydrates 50.3g 16% DV; exchange other carbs 3.5; dietary fiber 2.5g 10% DV; sugars 3.6g; fat 16g 25% DV; saturated fat 8.5g 43% DV; cholesterol 46.7mg 16% DV; vitamin a iu 1626.6IU 33% DV; vitamin c 33.1mg 55% DV; folate 36.4mcg 9% DV; calcium 287.1mg 29% DV; iron 0.6mg 3% DV; magnesium 23.1mg 8% DV; potassium 227mg 6% DV; sodium 606.6mg 24% DV.

Reviews (1)

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Rating: 2 stars
made this last night was too dry not creamy at all. I doubled the cream cheese since the pasta was so dry. Flavour itself was good but not like creamy mac and cheese at all. I would definitely add more liquid at onset of cooking (maybe more milk or even cream-which I normally never have on hand) Read More