Broccoli Cheddar Instant Pot Mac and Cheese
This creamy broccoli cheddar Instant Pot mac and cheese is hassle-free and ready in 20 minutes! Pick a weeknight and treat yourself.
Servings 8
Equipment
- Instant Pot
Ingredients
- 1 lb cavatappi pasta, or other short pasta (penne, rotini, etc.)
- 2 TBSP butter
- 10 oz broccoli florets (fresh or frozen), roughly chopped
- 4 cups water
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- 1 cup whole milk
- 16 oz good quality cheddar cheese, grated feel 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.