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Healthy Instant Pot Mac and Cheese

Healthy Creamy Instant Pot Parmesan Mac and Cheese

Author: Heidi Boortz
Servings : 6

Ingredients

  • 1 lb 100% whole wheat pasta we used elbows but any shape will do
  • 4 cups vegetable broth no sugar listed in ingredients
  • 1/4 cup unsalted butter
  • 1 Tbsp bottled minced garlic
  • 1/4 cup 100% whole wheat flour
  • 4 1/2 cups milk
  • 1 Tbsp cornstarch
  • 3/4 cup cheddar cheese grated
  • 1 cup parmesan cheese grated
  • 3/4 cup mozzarella grated
  • 1 bag frozen chopped kale see notes

Instructions

  • Add pasta and vegetable broth to the instant pot. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Use Quick Release at the end of the cooking cycle.
  • Remove pasta from pot. Keep warm. Add butter to pot and push sauté. Add garlic. Saute garlic in butter 2 minutes, stirring frequently. Whisk in flour until smooth. Continue to cook, whisking frequently, 2 minutes. Slowly whisk in 4 cups milk. Whisk until smooth.
  • Combine remaining milk and cornstarch. Stir cornstarch slurry into pot, stirring until smooth. Bring to a boil and stir until thickened. Push cancel.
  • Stir pasta, cheeses, and kale into the sauce; keep stirring until cheese is melted and everything is heated through.

Notes

Any green vegetable will do in this recipe. Try steamed asparagus, peas, or 7 Minute Green Beans.  Try frozen chopped spinach.  Try brussels sprouts even.
For gluten free, use brown rice flour and gluten free whole grain pasta.