Broccoli Mac and Cheese
This creamy Broccoli Mac and Cheese combines tender pasta, crisp broccoli, and melty cheddar in a pressure cooker for the ultimate weeknight comfort meal.
Equipment
- 1 Slow cooker
Ingredients
Main Ingredients
- 2 cups elbow macaroni
- 4 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 can condensed cheddar cheese soup 10.5 oz
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Instructions
- Cook your elbow macaroni according to the package instructions. Drain well.
- In the slow cooker, combine cooked macaroni, broccoli florets, shredded cheddar cheese, milk, and cheddar cheese soup. Add garlic powder, salt, and pepper. Stir to combine.
- Cover and cook on low for 2 to 3 hours, until the broccoli is tender and cheese is melted.
- After natural pressure release, open the lid and stir everything well. Optionally, top with extra cheese.
- Serve immediately and enjoy your cozy, creamy Broccoli Mac and Cheese.
Notes
Use pre-chopped frozen broccoli or bagged shredded cheese to save time. Add a splash of milk when reheating to make leftovers as creamy as fresh.