Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Devon O'Brien
Source: EatingWell.com, February 2017

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 18.5g; carbohydrates 47.4g; dietary fiber 8.4g; sugars 4.8g; fat 15.8g; saturated fat 8.7g; cholesterol 46.7mg; vitamin a iu 1631.3IU; vitamin c 33.1mg; folate 44.2mcg; calcium 310.3mg; iron 2.2mg; magnesium 69.5mg; potassium 295.1mg; sodium 611.2mg.
Advertisement

Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2019
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