| 8 | 12 | 427 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 7 min | 4 |
| 3 cup | Pasta, macaroni, elbow, whole wheat, dry (or rotini ) |
| 1 1/2 cup | Vegetable stock/broth, low sodium |
| 3/4 cup | Milk, fat-free (skimmed) |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 2 cup | Broccoli florets |
| 1 cup, shredded | Cheddar cheese, sharp |
| 57 gm | Cream cheese, fat free |
Combine pasta, broth, milk, salt and pepper in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 7 minutes.
Release the pressure. Add broccoli, Cheddar and cream cheese. Stir until the cheese has melted. Let stand for 5 minutes. Stir again and serve.
| Grain | 1.2 |
| Milk | 0.2 |
| Milk Alternative | 0.6 |
| Vegetables | 0.5 |
