This creamy broccoli cheddar Instant Pot mac and cheese is hassle-free and ready in 20 minutes! Pick a weeknight and treat yourself.
Course Main Course
Cuisine American
Keyword broccoli, cheddar, comfort food, Instant Pot, mac and cheese, Pasta
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
Servings 8
Author Dana Sandonato
Equipment
Instant Pot
Ingredients
1lbcavatappi pasta, or other short pasta (penne, rotini, etc.)
2TBSPbutter
10ozbroccoli florets (fresh or frozen), roughly chopped
4cupswater
1tspgarlic powder
1tspDijon mustard
1cupwhole milk
16ozgood quality cheddar cheese, gratedfeel free to use smoked cheddar or flavored cheddars to add some excitement!
Kosher salt and cracked black pepper, to taste
Instructions
Add the uncooked pasta, water, butter, garlic powder, and a pinch of salt to the Instant Pot. Then, place the broccoli florets on top of the pasta.
Secure the lid on the pot and set the valve to sealing. Cook on manual function, high pressure, for 5 minutes or for half of the time it says on the box. (If it suggests a cook time of 8 minutes, cook the pasta for 4. If the number is off, round down, and cut the time in half.)
When the time is up, carefully do a quick release. Open the lid and add the milk and Dijon. Finally, add the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. If you want a runnier mac, simply stir in more milk. Season with salt and pepper to taste.