Eat Yourself Skinny · by Kelly Gellner★ 4.3 (21)
Instant Pot Mac and Cheese with Broccoli
NUTRITION · PER SERVING10M COOK
CAL 25%·PRO 46%
CARBS 61G49% OF CAL
8G FIBER5G SUGAR49G OTHER
FAT 20G37% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mac and cheese with broccoli made quickly in a pressure cooker. The mustard and broccoli add flavor and nutrition to this comfort food favorite.
mainamericanpasta🥘 pressure cookervegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb. uncooked whole wheat elbow pasta
- 4 cups water
- 2 Tbsp grass fed butter
- 1/2 tsp ground mustard
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups fresh or frozen broccoli (cut into small florets)
- 1 cup milk (I used 2% for this recipe)
- 3 cups shredded sharp cheddar cheese
At a glance
PER SERVING · TIME 10M
CAL 25%·PRO 46%
CARBS 61G49% OF CAL
8G FIBER5G SUGAR49G OTHER
FAT 20G37% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 711mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 379mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 711MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.