This cheesy, gooey, whole wheat packed pasta is just the thing you need when comfort food is calling. I’ll be back, gonna put little bits of broccoli in all the things. You can obviously still taste it so I’m thinking they just don’t like it plain in big florets.
I think since there weren’t big hunks throughout they didn’t notice. Because the pressure cooker cooks so quickly, the broccoli gets pretty soft and when you stir in the cheeses it breaks up into little bits throughout the macaroni and cheese. Speaking of kids, mine don’t love broccoli so I wasn’t sure how this was going to go over with them. Don’t tell your kids about the pasta switch and they won’t know the difference. In an attempt to up the health factor of this dish, I used whole wheat pasta and loaded it with broccoli to hopefully counter balance all that delicious cheese. Just make sure to use the same amount of cheese that is called for in the recipe. I love the combination of these two cheeses but feel free to use what you love or have on hand. It also adds a nice smoky flavor along with the sharpness of the cheddar. Then once the pasta is cooked, all you have to do is stir in the milk and shredded cheeses and dinner is ready.Īnd that stringy cheese?! It’s the provolone and it’s a total must if you want that glorious cheese pull. While it’s doing its thing, shred the cheeses. My plan of attack when making it is to get the pasta, broccoli and liquid in the Instant Pot and cooking. The actual cook time for the pasta is only 3 minutes but I factored in a little time for the prep work and the time that it takes for the Instant Pot to heat up and pressurize. It has replaced my slow cooker as my favorite go-to gadget on busy weeknight.īut back to the macaroni and cheese. If you’re on the fence about buying a pressure cooker, I couldn’t recommend one more. Stir in the milk, cream cheese, and mustard, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. Cook, stirring occasionally, for 8 minutes. Add 1 1/2 teaspoons salt, the pasta, and broccoli. I plan on sharing one recipe a month using it and I’m going to try to also include slow cooker and/or stove top instructions when I can for those that don’t own a pressure cooker. In a large pot, bring 4 cups of water to a boil over high heat. If you have one, I hope you’re loving the recipes. So naturally I needed to create a pasta recipe in the Instant Pot because my obsession is still going strong. Should our first meal be:īasically, give me all the pasta and carbs. I’m already dreaming up all the things to share with you all. It’s so so good, I cannot wait to show you.Īnd I can’t wait to cook in my new kitchen. We stopped by over the weekend and the tile guys were working on the kitchen back splash (insert one million heart eye emojis here). We’re finally moving into our new home tomorrow! It has been a loooong time coming and I’m so ready to get in there. All you need is 20 minutes and just a little effort to make this ooey, gooey main dish. Leftover mac and cheese will keep in an airtight container in the fridge for 2 to 3 days, but you might want to add a little milk or cream when reheating.Instant Pot Broccoli Macaroni and Cheese will quickly become a family favorite. Top the mac and cheese with the crispy broccoli. Remove from the heat the pasta will seem too saucy but will absorb the sauce and thicken up over the next few minutes. Stir in the cream, Gruyere and Cheddar until melted and smooth. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, about 10 minutes. Once the butter is melted, stir in the pasta. Roast in the oven, tossing halfway through, until the broccoli and crumbs are very crisp and golden, 15 to 18 minutes.įor the mac and cheese: In a large skillet or enameled braiser over medium heat, combine the milk, butter, salt, nutmeg and 2 cups water. Toss well to coat the broccoli in the seasoned crumbs and spread in an even layer.
Drizzle with the melted butter, panko, Parmesan, paprika, salt, garlic powder and black pepper. Line a baking sheet with parchment paper.įor the crunchy broccoli crumbs: Put the broccoli onto the prepared baking sheet. Arrange an oven rack in the middle position.