This Healthy Instant Pot Mac and Cheese with broccoli and white cheddar is the best! No pressure cooker? Stovetop instructions are included.
Ingredients and substitutions
- Butter – any other type of fat like vegan butter, margarine or ghee will work in this recipe.
- Salt – to taste.
- Macaroni spirals – also known as scoobi do noodles. Feel free to also use rigatoni, macaroni elbows or penne instead.
- Evaporated milk – you can use regular milk, but the mac and cheese won’t be as creamy.
- White cheddar cheese – swap out for another cheese of your choice like cheddar, gouda or gruyere.
- Broccoli – add in another veggie of your choice or leave this out altogether.
How to make mac and cheese in the Instant Pot
Step 1: Cook macaroni in the Instant Pot.
Step 2: Stir in milk and cheese.
Stir in milk and white cheddar until fully blended. If you prefer your broccoli less well done, stir in your broccoli now. Replace the lid and let sit 5 minutes.
Step 3: Steam broccoli.
If you like your broccoli well done, cook in a bowl of water for 5 minutes in the microwave, then drained and added to the Mac and cheese.
Step 4: Stir in broccoli then serve and enjoy!
What goes with mac and cheese?
I personally like serving my Instant Pot mac and cheese with some broccoli added right into the pot. That being said, if you want something to go on the side, there are plenty of options.
Here are some ideas of what to serve on the side:
- Garlic bread
- Cowboy caviar
- Coleslaw
- Cornbread
- Steamed veggies
You can even cut down on the portion size to make this mac and cheese a side dish and serve it with ribs, homemade burgers, pulled pork and more.
Frequently Asked Questions
You can definitely give it a try! You might need to experiment a bit with the cooking time, as the cooking time may differ from regular macaroni spirals.
I like to keep things simple when it comes to this pressure cooker mac and cheese by using three cups of grated white cheddar cheese. That being said, feel free to swap out the white cheddar for another variety of cheese of your choice. Regular cheddar, gruyere and gouda would all be delicious!
Evaporated milk is my secret ingredient for this healthy Instant Pot mac and cheese! It makes the dish super creamy without needing to add in heavy cream or lots of butter, which means less calories.
Not only is Instant Pot mac and cheese super easy and convenient (one pot means only one dish to clean!) but the pressure cooker also gives the dish an amazing creamy texture that you won't really get on the stovetop. For the creamiest mac and cheese, you'll definitely want to make it in the Instant Pot!
Yes! Get creative with any toppings or mix-ins you add to your mac and cheese. It'd be delicious with some bacon crumbles, breadcrumbs, diced ham, sriracha, truffle oil and more.
Storing and reheating
Store any leftovers of this Instant Pot mac and cheese in an airtight glass container in the fridge for up to 5 days. That way, you’ll have delicious mac and cheese ready to go in the fridge whenever you’re craving some cheesy goodness!
When you're ready to enjoy your mac and cheese, reheat it in the microwave for 1 to 2 minutes until warmed through.
Can you freeze mac and cheese?
Yes! Just make sure the dish has cooled down to room temperature before freezing this healthy mac and cheese. Store it in airtight containers or freezer-safe Ziploc bags and freeze it for up to 2 months.
When you're ready to enjoy, let it thaw in the fridge overnight. From there, you can microwave it for a couple minutes or reheat it in the oven for 10 to 15 minutes at 375° Fahrenheit.
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More mac and cheese recipes
Meal Prep Tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe.
- Grab some glass meal prep bowls if you plan on packing this up for lunch!
- **Get my full list of tools here**
is the version I use in this recipe.
Healthy Instant Pot Mac and Cheese
Ingredients
- 1 tbsp sunflower oil
- 4 cups water
- 1 tsp salt
- 1 lb macaroni spirals (sometimes call scoobi do)
- 2 tbsp butter
- 1 can evaporated milk
- 3 cups white cheddar cheese, grated
- 1 head broccoli, finely chopped
Instructions
- Add sunflower oil, water, salt, macaroni spirals and butter to Instant Pot in that order. Set to cook on high pressure for 2 minutes. Once complete, do a quick release of pressure and open the lid when safe to do so.
- Stir in milk and white cheddar until fully blended, then add broccoli florets and stir. Replace the lid and let sit 5 minutes. Serve and enjoy! For those who like their broccoli more well done, it can be cooked in a bowl of water for 5 minutes in the microwave, then drained and added to the Mac and cheese.
Stovetop instructions
- Add macaroni to a large pot of salted boiling water on the stove. Boil for 8-9 minutes until al dente, then rinse and drain.
- Add macaroni back to pot over medium-high heat. Add butter, stirring until melted. Stir in evaporated milk and cheese until creamy and well combined. Finally, stir in broccoli and continuing cooking another 3-4 minutes until broccoli is tender. Serve and enjoy!
Comments & Reviews
Kristin says
Doesn’t say how much butter!
Taylor Stinson says
You use oil as listed in the recipe card. You could sub 1 tbsp butter for 1 tbsp oil.
Scott Mullen says
Everything I’ve read says it’s dangerous to put a towel over the valve. What’s the purpose?
Taylor Stinson says
It’s because the starchy water that vents out after cooking the pasta can sometimes make a mess. I’ve never had an issue however upon doing more research I will be making a modification to the instructions to no longer instruct people to do this.
Jill says
Do you think frozen broccoli could be used?
Taylor Stinson says
Yes absolutely!
Becca says
Hi, could you use whole wheat spirals? Thank you!
Taylor Stinson says
I believe it would turn out the same but I can’t guarantee it because I haven’t tried it myself. Please keep me updated if it works out!
Deb says
Can you make just half of this recipe in the instant pot and get the same great result?
Taylor Stinson says
I believe you could though I haven’t tried it myself.
Trena Sharp says
The best homemade mac and cheese recipe I have ever made. I only made a few alterations. I took your suggestion and heated the broccoli up in the microwave with water for 5 minutes first since we like it to be more tender. I couldn’t find white cheddar, so I used sharp cheddar cheese. Also, I can’t have milk, so I used evaporated coconut milk instead. It turned out very good and l love the broccoli in it too!
Taylor Stinson says
I’m so happy you enjoyed! Good to know about the evaporated coconut milk, I’ve never seen that before!
Stephanie says
Just wondering – this recipe used to be made with 2% milk but I see you’ve changed it to a can of evaporated milk. Is there a significant difference? How much 2% milk did the original recipe call for? I LOVED it the old way!!
Taylor Stinson says
The evaporated milk provides extra creaminess and makes the sauce less liquidy. You could still use 2% milk if you’d like!