White Cheddar Mac & Cheese: Use all white cheddar cheese for a white mac and cheese. This recipe doubles just fine in my 8 quart pressure cooker. The hot sauce adds so tanginess that compliments the flavor of the cheese. The broccoli cheddar mac and cheese is not spicy. Add an extra ¼ cup of stock to the pot to compensate for the loss of water from the broccoli. If you want more defined pieces of broccoli you can fold steamed broccoli florets into the pasta at the end. Letting the mac and cheese stand for about 5 minutes allows the sauce to thicken up. So I always recommend shredding your own cheese. This also prevents it from seamlessly melting in a sauce. Store bought shredded cheese is coated in starch to prevent it from caking. I recommend Cabot or Tillamook for the best flavor. Chicken stock, broth, or vegetable broth creates a much more flavor mac and cheese compared to water. Freezer: I do not recommend freezing leftover panera bread broccoli mac and cheese because the texture of pasta degrades significantly. Add a splash of whole milk or broth if the leftover mac and cheese has dried out. For multiple servings, reheat the leftover mac and cheese on the stove over medium heat, stirring frequently. Reheating: For a small serving, reheat in the microwave in 30 second intervals, stirring occasionally. Refrigerator: Store leftover mac and cheese in the fridge in an airtight container for 3-4 days. Make Ahead: The Panera broccoli cheddar mac and cheese is best served fresh, but you can shred the cheese and prep the vegetables ahead of time. TIP - The longer the pasta sits, the thicker the sauce will become. OXO Good Grips Box Grater : I love this grater because it comes with a small storage container that catches the cheese as you grate it. Silicone Nonstick Mixing Spoons Set 2 : These spoons are great for cooking in the Instant Pot or with nonstick cookware. There are newer models out there but this one works great and has a great price point. 
I test all of my recipes in the 8 quart model.
Instant Pot Duo 7-in-1 Electric Pressure Cooker : This is the Instant Pot I use and love. These resulted in a more flavorful mac and cheese compared to the store brand cheese I tried.Ĭomplete list of ingredients and amounts is located on the. Lastly, I highly recommend using high quality cheddar cheese for the best flavor, like Cabot or Tillamook. It has a coating that does not allow it to melt as well. Be sure to shred the cheese yourself instead of purchasing shredded cheese. Cheddar Cheese: You can use white or yellow cheddar, or one cup of each. Cream Cheese: Leave the cream cheese at room temperature while you prepare the other ingredients. The smaller and thinner the carrot pieces are the more they will fall apart during pressure cooking. Carrots: I like to julienne the carrots instead of using shredded carrots because the larger and thicker carrot pieces cook less and hold up better. I have not tested this recipe with frozen broccoli. I buy the pre-washed and pre-chopped broccoli to save time. Broccoli Florets: Use fresh broccoli florets. 
Chicken Stock: Swap for chicken broth or vegetable broth.
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