Meal Planning Monday

Mac’n’cheese is a favorite for most people; definitely a favorite of my boys. Except they are super picky about the flavors, they usually prefer the fake Kraft mac’n’cheese with the powder. I have tried and failed to create a made from scratch mac’n’cheese that the amigos are willing to eat…until tonight. This instapot broccoli mac’n’cheese recipe totally hit the spot for all of them, even with the broccoli. AND…the best part is it was completely cooked in my instapot all at once, including steaming the broccoli.

Instapot Broccoli Mac’n’Cheese

1-16oz box of small pasta (elbow, shell, bowtie…your choice)

3Tbsp butter

4 1/2 cups water

1/3 cup dehydrated onion

1lb fresh broccoli florets

1 cup half and half

1 cup shredded cheddar cheese

1/3 cup parmesan cheese

salt and pepper to taste

Set instapot on saute and melt butter inside. Turn saute function off and add dehydrated onions to melted butter. Add the pasta and stir so the pasta is coated with the melted butter and onions. Pour in water and level out the pasta so it is as even as can be. Put broccoli in a foil pouch, tightly sealed, and place over the pasta and water in the instapot. The broccoli will steam and cook while the pasta cooks beneath it. Cook on pasta setting for 10 minutes. Let out the pressure. Be careful taking the foil pack out, it will definitely be hot to the touch. Don’t open the pouch quite yet, let the broccoli cook a few minutes longer while the rest of the ingredients are added. Add the rest of the ingredients and mix to combine. If desired, add more cheese until the cheesy consistency is perfect. After the all of the ingredients are combined, then add the broccoli and mix to combine.