Broccoli Cheddar Pasta

• 12 oz
  Pasta (Generic)

  Tip

  Shells and fusilli catch sauce best. Penne and cavatappi also work well.

• 1 lb
  Broccoli

  Tip

  Cut florets bite-sized. Use the stalks too. Peel and dice them small.

• 2 tbsp
  Unsalted Butter
• 1 tbsp
  Garlic-Infused Olive Oil
• 2 tbsp
  All-Purpose Flour
• 2 cup
  Whole Milk

  Tip

  Lactose-free whole milk works identically here.

• 2 tbsp
  Unsalted Butter
• 1 tbsp
  Garlic-Infused Olive Oil
• 12 oz
  Pasta (Generic)

  Tip

  Shells and fusilli catch sauce best. Penne and cavatappi also work well.

• 1 lb
  Broccoli

  Tip

  Cut florets bite-sized. Use the stalks too. Peel and dice them small.

• 6 oz
  Sharp Cheddar Cheese

  Tip

  Block cheddar, grate yourself. Pre-shredded has anti-caking agents that make sauces grainy.

• 1 oz
  Parmesan Cheese
• ½ tsp
  Ground Mustard
• 1 pinch
  Nutmeg
• 6 oz
  Sharp Cheddar Cheese

  Tip

  Block cheddar, grate yourself. Pre-shredded has anti-caking agents that make sauces grainy.

• 1 oz
  Parmesan Cheese
• Black Pepper
• ½
  Lemon
• to taste
  Red Pepper Flakes
• to taste
  Fresh Parsley

Steps

1. Add to the Instant Pot and stir: 12 oz Pasta 1 lb Broccoli 2 C Milk 2 T Butter 1 T Garlic-Infused Olive Oil ½ tsp Ground Mustard 1 pinch Nutmeg Add 1 1/2 cups water.

   ~2m

2. Seal lid. Set to HIGH pressure.

   ~1m

3. Pressure cook on HIGH.

   ~3m

4. Quick release pressure.

   ~1m

5. Open lid. Stir in 6 oz Cheddar Cheese 1 oz Parmesan Cheese and a splash of milk if needed until smooth.

   ~2m

6. In a large pot over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil

   ~2m

7. Whisk in 2 T All-Purpose Flour Cook.

   ~2m

8. Gradually whisk in 2 C Milk and 2 cups water. Bring to a boil.

   ~4m

9. Add 12 oz Pasta Reduce heat to medium-low. Stir frequently.

   ~10m

10. When pasta is 3/4 done, add 1 lb Broccoli on top. Cover.

    ~3m

11. Remove from heat.

    ~1m

12. Stir in 6 oz Cheddar Cheese, 1 oz Parmesan Cheese, ½ tsp Ground Mustard, and 1 pinch Nutmeg until smooth.

    ~2m

13. Bring a large pot of salted water to a rolling boil.

    ~8m

14. Add 12 oz Pasta Cook until the pasta is nearly tender.

    ~6m

15. Add 1 lb Broccoli to the same pot and cook until the pasta is still firm at the center.

    ~3m

16. Reserve 1 cup pasta water. Drain Pasta and Broccoli.

    ~2m

17. In the same pot over medium, melt 2 T Butter with 1 T Garlic-Infused Olive Oil

    ~2m

18. Whisk in 2 T All-Purpose Flour Cook until it smells biscuity, not raw.

    ~2m

19. Gradually whisk in 2 C Milk a splash at a time. Bring to a gentle simmer until thickened.

    ~4m

20. Remove from heat.

    ~1m

21. Stir in 6 oz Cheddar Cheese, 1 oz Parmesan Cheese, ½ tsp Ground Mustard, and 1 pinch Nutmeg until smooth.

    ~2m

22. Add Pasta and Broccoli back to the sauce and toss to coat.

    ~2m

23. Season with Black Pepper

    ~1m

24. Finish with ½ Lemon

    ~1m

25. Top with Red Pepper Flakes Scatter Fresh Parsley on top.

    ~1m