Who doesn't love mac and cheese? My family loves it! But this mama wants to make it a little healthier, so enter broccoli. They won't complain much. :-) And, making it with my Instant Pot makes getting dinner on the table a snap! I love the serve mac and cheese with some toasted Panko breadcrumbs on top. So delish!
1 pound fusilli pasta (or any pasta you have on hand)
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
1 cup Panko breadcrumbs
Add pasta, butter and 1-1/2 teaspoons salt to a 6-qt Instant Pot.
Stir in 4 1/2 cups water.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
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.
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.
Add Panko breadcrumbs that you have lightly toasted in a dry pan to the top for a little crunch. Serve immediately
