Name: Pressure-Cooker Mac & Cheese
Total time: 30 min
Ingredients: 8 ounces whole-wheat rotini (about 3 cups); 1 ½ 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

3 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Mackenzie McCarty

11/30/2022

If I want to use elbow macaroni do I do 3 cups also or how much would I do?

K. MO

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?

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Pressure-Cooker Mac & Cheese

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