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. 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

398 calories; 16 g total fat; 8.5 g saturated fat; 47 mg cholesterol; 607 mg sodium. 227 mg potassium; 50.3 g carbohydrates; 2.5 g fiber; 4 g sugar; 12.3 g protein; 1627 IU vitamin a iu; 33 mg vitamin c; 36 mcg folate; 287 mg calcium; 1 mg iron; 23 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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