#broccolicheddar

The Instant Pot cooked the broccoli cheddar pasta just right, making it creamy and full of flavor. A quick and tasty meal for days when you're busy.

Ingredients: 2 cups broccoli florets. 1 cup elbow macaroni. 1 cup shredded cheddar cheese. 1/2 cup milk. 1/4 cup butter. 1/4 cup all-purpose flour. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon mustard powder. Salt and pepper to taste.

Instructions: Set Instant Pot to saut mode. Melt butter and whisk in flour to make a roux. Add garlic powder, onion powder, and mustard powder. Cook for 1 minute. Slowly whisk in milk until smooth and thickened. Stir in shredded cheddar cheese until melted and smooth. Add broccoli florets and elbow macaroni, stirring to coat. Cancel saut mode and close the Instant Pot lid. Set to manual high pressure for 5 minutes. Quick release pressure when done and stir the pasta. Season with salt and pepper to taste. Serve hot, garnished with extra shredded cheddar if desired.

Prep Time: 10 minutes

Cook Time: 5 minutes

Broccoli Cheddar Stuffed Chicken is a delicious and nutritious dish that combines tender chicken breasts filled with a flavorful mixture of steamed broccoli and creamy cheddar cheese. It's a satisfying meal that's perfect for a weeknight dinner or a special occasion.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup steamed broccoli florets, chopped. 1/2 cup shredded cheddar cheese. 1/4 cup cream cheese. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together chopped broccoli, cheddar cheese, cream cheese, garlic powder, salt, and pepper. Cut a pocket horizontally into each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the broccoli mixture, dividing it evenly. Secure the openings with toothpicks. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. Remove toothpicks before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Feel free to add these tasty Broccoli Cheddar Muffins to your breakfast or brunch menu. They taste great and are good for you because they are full of broccoli, cheddar, and Parmesan cheese. They're simple to make and great for a quick breakfast on the go or a calm brunch with family and friends.

Ingredients: 2 cups broccoli florets, finely chopped. 1 cup cheddar cheese, shredded. 1 1/2 cups all-purpose flour. 1/2 cup milk. 1/4 cup unsalted butter, melted. 2 eggs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 2 tsp baking powder. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Preheat your oven to 375F 190C and grease a muffin tin or line it with muffin liners. In a large mixing bowl, combine the finely chopped broccoli florets, shredded cheddar cheese, grated Parmesan cheese, and finely chopped onion. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. In another bowl, beat the eggs and then stir in the melted unsalted butter and milk. Add the wet mixture to the dry ingredients and mix until just combined. Fold in the broccoli, cheddar cheese, and onion mixture until evenly distributed in the batter. Scoop the batter into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve these delicious Broccoli Cheddar Muffins for a delightful breakfast or brunch option.

Prep Time: 15 minutes

Cook Time: 25 minutes