FAIR WARNING: You better hold on to your socks.
Cause I’m about to knock them right off.
What if I told you that you can eat real noodles on a low carb diet?
And what if I also told you that you can use those real noodles to make mac and cheese… in 15 minutes from start to finish? Well guess what, that is exactly what I am telling you!
Now, if you have been following this blog at all, you’ll know that I don’t play around when it comes to macaroni and cheese.
I’m not going to try and trick you into thinking that cauliflower can replace noodles in mac and cheese. It just can’t. It might taste good in its own special way, but it’s not a noodle, nor will it ever be a noodle. That’s just Science.
But luckily for us, The Great Low Carb Bread Co. makes wonderful low carb noodles.
They are shockingly realistic. They are hard like real noodles and need to be boiled like real noodles. These babies are the same as regular pasta in all ways except one: they only have 7g net carbs per serving. So for today’s broccoli mac and cheese recipe, I decided to use their elbow macaroni.
It looks like this:
In addition to the noodles, you’ll need salted water, butter, heavy whipping cream, black pepper, shredded cheese and broccoli.
Add one 8oz bag of GLCBC elbow noodles, 2 1/2 cup water, 1 tsp salt and 2 TB butter to an Instant Pot and pressure cook on High for 5 minutes.
Quick release the steam and open the pot.
Switch to the Saute setting of the Instant Pot. You should still have some liquid in the pot. Bring it to a boil and push the noodles to one side of the pot. Add 3 cups broccoli florets and steam for 3-4 minutes until tender.
Add 3/4 cup heavy whipping cream, 2 1/2 cups finely shredded cheddar cheese and 1/4 tsp black pepper and stir until melted and combined.
And you’re done!
In about 15 minutes, you can make yourself a bowl of pure comfort food that has only 4g net carbs.
And I’ll be straight with you, the broccoli is optional. I know that it’s in the title of the recipe, but if you skip the broccoli, then no one will be the wiser. We’re grown adults after all. We can eat whatever we want. And on that note, I must bid you farewell!
There is a pile of knocked off socks I need to clean up.
Instant Pot Broccoli Mac and Cheese [Low Carb & Keto]
This recipe for Low Carb Instant Pot Broccoli Mac and Cheese will knock your socks off. It takes about 15 minutes to make, and each serving has just 4g net carbs.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
1 (8oz) bag of The Great Low Carb Bread Co. Elbow Macaroni
2 1/2 cups water
1 teaspoon salt
2 tablespoons butter
3 cups broccoli florets
2 1/2 cups finely shredded cheddar cheese
3/4 cup heavy whipping cream
1/4 teaspoon black pepper
1. Add elbow noodles, water, salt and butter to an Instant Pot and pressure cook on High for 5 minutes.
2. Quick release the steam and take off the lid. There should still be some water in the pot.
3. Switch to the Saute setting and bring the water to a boil. Push the noodles over to one side and add the broccoli to the other side. Steam the broccoli until tender, 3-4 minutes.
4. Add cheese, cream and black pepper to the pot and stir until melted and combined, 1 minute.
- Serving Size: 1/2 cup
- Calories: 199
- Fat: 15
- Carbohydrates: 10
- Fiber: 6
- Protein: 11
Keywords: Low Carb Broccoli Mac and Cheese, Keto Broccoli Mac and Cheese, Instant Pot Broccoli Mac and Cheese
If you liked this low carb noodle recipe, then you might like my recipes for Tuna Noodle Casserole, Macaroni Salad or Four Cheese Macaroni and Cheese.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.5