May 16

8 min read

Broccoli Mac and Cheese || Instant Pot & Stove Top by chicute

THE BEST BROCCOLI MAC AND CHEESE - This Broccoli Mac and Cheese recipe is a perfect easy dinner the entire family will love. Even better, you can make this Instant Pot Broccoli Mac and Cheese or on the stove top. Packed with loads of broccoli and cheese, too! #instantpotrecipe #macandcheese #broccolirecipe #instantpot #pastarecipe

What better way to get in your green veggies than with Broccoli Mac and Cheese? This easy, creamy take on a classic will have your family running to the kitchen for seconds — or maybe even thirds!

If you have been trying to get your kids or family to eat their veggies, serve them up a good helping of this Broccoli Mac and Cheese and watch them scream for joy!

This dish is really easy to throw together during the week when you need something quick and easy, but with loads of flavor.

What’s great about this recipe, as well, is while we typically like our Broccoli Mac and Cheese with a combination of our favorite cheeses you can easily substitute for others you may like more. Or, you can simply use one cheese such as sharp cheddar or Velveeta.

Because we know so many of you also love your Instant Pot, we created this recipe with instructs for both the IP and your stove top. Both are delicious.

See below for even more tips on how to create this delicious, easy mac and cheese!

Now, let’s get to the good stuff — the details on how to make this crowd pleasing Broccoli Mac and Cheese!

Also, if you’re looking for a few other recipes to try this week, here are a few of my favorites:

Instant Pot Blueberry Monkey Bread
Spinach and Artichoke Mac and Cheese
Homemade Peanut Butter Eggs
Instant Pot 5 Cheese Mac & Cheese Topped With Maple Bacon
Instant Pot Alfredo Lazy Lasagna

______ OUR FAVORITE INSTANT POT ACCESSORIES ______

TIPS FOR MAKING BROCCOLI MAC AND CHEESE:

When cooking pasta in the Instant Pot, feel free to modify the pasta from the recipe. Regardless of which pasta you choose, be sure to follow the cooking times indicated on the box of your pasta choice. Whatever the box says- cut it in half and subtract 2 minutes. For example, if the box says to cook for 10 minutes, you will cut that in half (5) and subtract 2. All together you would cook for 3 minutes.
When you are adding in the cheese, you may need to give it a few minutes for the cheese to fully melt and look less stringy.
Similarly, feel free to add a bit more milk in small quantities if you’d like your Broccoli Mac and Cheese to be a bit more creamy.
When you are buying shredded cheese, I recommend shredding your own cheese from a block as often as possible to help it melt easier. There are added chemicals in pre-shredded cheese which help it from clumping in the packaging.
As mentioned above, you can also choose to replace the cheese with any others that are your favorites. I almost always choose to include a sharp cheddar.

INGREDIENTS FOR BROCCOLI MAC AND CHEESE:

3 cups elbow pasta shells
2.5 cups chicken broth (you can also use water, if needed. The chicken broth will just give the mac and cheese that added bit of flavor)
12 ounces fresh or frozen broccoli, ends trimmed if needed
1/2 tablespoon garlic pepper
1 tablespoon hot sauce
2 tablespoons butter
Salt to taste
Pinch of red pepper flakes (optional. I probably use less than a teaspoon, but think it gives it that little bit of extra something)
10 ounces Velveeta Cheese, cubed
1 tablespoon yellow mustard
1 1/2 cups sharp cheddar cheese
1 tablespoon grated Parmesan cheese
1 cup milk

HOW TO MAKE BROCCOLI MAC AND CHEESE:

INSTANT POT

Turn on your Instant Pot and select the ‘Pressure Cook’ function on high.
Add pasta shells, chicken broth, broccoli, butter, garlic pepper, salt, pinch of red pepper flakes (optional) and hot sauce.
Secure the lid on the Instant Pot and pressure cook on high for 2 minutes. NOTE: If you’d like your noodles to be just a tad bit al dente, cook for 1 minute instead of 2. I know that seems like a
Once the timer beeps, quick release all pressure. Carefully remove the lid.
Add Velveeta cheese cubes and stir until mostly melted.
Add in 1/2 cup of milk, sharp cheddar cheese and stir until well mixed and melted. NOTE: you may find the cheese to be a bit stringy at first. As you continue to stir you should find it to be less so. You may also want to add the cheddar cheese 1/2 cup at a time to avoid it clumping.
Add in Parmesan cheese, the remaining milk and yellow mustard. Stir again until well mixed.
Serve and enjoy!
Feel free to top with a little extra cheddar cheese because, why not!

STOVE TOP

In a large pot over medium heat, start to melt your butter.
On a separate burner, add your broccoli to a steaming basket over medium heat and steam to your liking. Once the broccoli is cooked completely to your liking remove from heat and set aside for now.
Add chicken broth and milk and whisk together until well combined and sauce starts to thicken.
Add pasta shells, garlic pepper, salt, pinch of red pepper flakes (optional) and hot sauce bringing the mixture to a slow simmer.
Cook for approximately 8 minutes or until your pasta shells are cooked to your liking.
Adjust the heat to low and slowly stir in cheese and yellow mustard. Continue to mix and stir until the sauce is smooth and creamy.
Stir in steamed broccoli and serve!