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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Instant Pot Broccoli and Cheddar Mac and Cheese Recipe

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This recipe for Instant Pot Broccoli and Cheddar Mac and Cheese is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fusilli pasta
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper, to taste
4 cups broccoli florets
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1 (5-ounce) can evaporated milk
1 cup half and half*
12 ounces extra sharp cheddar cheese, grated
Directions:
Directions:
1. Add pasta, butter and 1 1/2 teaspoons salt to a 6-qt Instant Pot®.
Stir in 4 1/2 cups water.

2. Select manual setting; adjust pressure to high, and set time for 5 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.

3. Select high sauté setting.
Stir in broccoli and cook, stirring occasionally, until tender and liquid has reduced, about 3-4 minutes.
Stir in Dijon and garlic powder.

4. Select warm setting. Stir in milk and half and half until warmed, about 2 minutes.
Gradually whisk in cheese until melted, about 3 minutes; season with salt and pepper, to taste.

5. Serve immediately.

NOTES:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Number Of Servings:
Number Of Servings:
About 6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
We doubled the amount of Garlic Powder to 1/2 tsp. :)

 

 

 

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