Pressure Cooker Boxed Kraft Macaroni and Cheese with Broccoli
"The easiest way to make mac & cheese on a busy afternoon or evening. I add broccoli on the steamer insert to it doesn't get mushy, but it's not necessary. I love that I don't have to strain the macaroni. It's a one pot meal."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (451.7 g)
- Calories 1316.3
- Total Fat - 81 g
- Saturated Fat - 52.6 g
- Cholesterol - 96.1 mg
- Sodium - 1015.2 mg
- Total Carbohydrate - 115.2 g
- Dietary Fiber - 5.6 g
- Sugars - 101.9 g
- Protein - 40 g
- Calcium - 687.5 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Pour 1 1/4 cups of water into the Instant Pot/Pressure Cooker insert. Place the steaming trivet inside the pot.
Step 2
Open the box of Kraft Macaroni & Cheese, remove the cheese packet, and pour the macaroni into the Instant Pot on top of the steaming trivet.
Step 3
Add the broccoli florets on the steaming trivet above the macaroni in the Instant Pot. (This keeps the broccoli out of the water so it steams instead of boils.)
Step 4
Close the Instant Pot lid securely and set the pressure release valve to the sealing position. Select the "Manual" or "Pressure Cook" function, and set the timer to 4 minutes.
Step 5
Once the cooking time is complete, perform a quick pressure release by carefully turning the pressure release valve to the venting position.
Step 6
Carefully remove the steamed broccoli from the Instant Pot.
Step 7
To the macaroni in the insert, add the cheese packet and 4 tablespoons of butter, then add the milk a splash at a time until you reach your desired creaminess for the cheese sauce. Mix everything thoroughly until the cheese sauce evenly coats the macaroni.
Step 8
Add the steamed broccoli. Gently fold the steamed broccoli into the cheesy macaroni mixture.
Step 9
Taste the dish and add salt and pepper to your liking.
Step 10
Serve immediately.
Tips
No special items needed.
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