Instant Pot Broccoli Mac ‘N Cheese with spinach & pesto
This Instant Pot Broccoli Mac ‘N Cheese is as creamy as it cheesy, plus it packs the added flavor and nutrition of spinach and basil pesto. Parents will be delighted that the broccoli disintegrates into a creamy
soup-type mixture and the kids will never know it’s not the pesto.
Makes
4 servings (8 cups)
Total Time
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Ingredients
COMBINE:
STIR IN:
Test Kitchen Approved
Why Evaporated Milk?
With 60 percent of the
water removed, evaporated
milk has less fat, a creamier
mouth feel, and won’t
curdle under heat.
Instructions
Combine water, macaroni,
broccoli, butter, and salt in Instant
Pot. Close lid, lock Pot, select
“Manual” or “Pressure cook” setting,
“High” temperature, and 4 minutes
time. Pressure cook macaroni and
broccoli until time is up, then quick
release and open Pot.
Heat Pot on “Sauté” setting.
Stir in spinach, Cheddar, fontina,
evaporated milk, pesto, sun-dried
tomatoes, and mustard until
cheeses melt and spinach wilts,
about 3 minutes. Season mac ‘n
cheese with salt and pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 629
% Daily Value*
Total Fat 37g 56%
Saturated Fat 19g 95%
Cholesterol 95mg 31%
Sodium 1428mg 59%
% Daily Value*
Carbs 50g 16%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.
