Mac and Cheese with Veg is a go-to in my kitchen. What do you cook when you have too many odd ends and pieces of a variety of cheeses languishing in your fridge? Or, what do you cook when little people are visiting and you don’t know what they like to eat? No need to assuage your feelings of cheating the little darlings (or yourself!) of nutrition due to your lack of inspiration. You don’t need to resort to hot dogs and tater tots.
The solution is obvious – a mash-up. No, no – not mashed potatoes. A mash-up of mac and cheese and just about any veg you have available! Add a crunchy salad to this Mac and Cheese with Veg and you have a meal.
Mac and Cheese with Veg (Instant Pot)
Ingredients
- 2 T unsalted butter
- 1 box Barilla gluten-free penne (12 ounces)
- 3 1/4 cups water
- 1/2 t salt
- 1/2 medium butternut squash
- 2 cups broccoli flowerets
- 3 cups grated cheese
- 1/2 cup half and half
Instructions
- Chop the veg – Peel the butternut squash and dice it into 1/2 inch cubes. Chop the broccoli into small pieces as well. You don't want the pieces to disappear into the cheesy sauce, but you don't want a bite of just squash or broccoli either.
- Sauté the butter and fill the Instant Pot – Add the butter to the Instant Pot on the Sauté function. Turn off the Instant Pot once the butter is melted and add the pasta, the water, the salt, the butternut squash, and the broccoli. Stir to combine.
- Pressure cook – Set the Instant Pot to cook for 7 minutes, high pressure.
- Mix in the cheese – When the cook time is done, do a quick release and turn off the Instant Pot. Add the cheese and the half-and-half, and stir to combine. Cover and let sit for three minutes to allow the cheese to melt and the sauce to thicken.
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I am going to check out the gluten free pasta. I didn’t care for the chickpea pasta I have tried.
Hi there. Nor do I – the chickpea pasta tastes metallic to me. The Barilla is really good when freshly cooked, but not so good left over, so tell David and Avery to eat up! 🙂