Broccoli and Bacon Mac and Cheese Sauce
A sauce that's perfect for topping your favorite keto-friendly pasta, or just about anything else!
Equipment
- Instant Pot
Ingredients
- 1 cup chicken or vegetable broth
- 1/2 pound fresh broccoli florets
- 6 ounces cream cheese cubed
- 1/3 cup heavy cream
- 4 slices deli-style American cheese diced
- 8 ounces shredded sharp cheddar cheese
- 4 slices cooked bacon optional
Instructions
- Pour the broth into the Instant Pot. Rest a trivet with handles over the broth, and place the broccoli on the trivet. Close the lid and set the Instant Pot to manual pressure cook with a time of 0 minutes. When the timer goes off, use a quick release and open the lid. Using oven mitts, carefully lift the trivet to remove it from the pot, and put the broccoli on a cutting board to rest.
- Set the Instant Pot to Saute. Add the cream cheese and heavy cream to the pot and whisk constantly until the cream cheese melts. Add the American cheese and whisk constantly until it melts, then add the cheddar cheese and keep whisking until all the cheese is melted.
- Turn the Instant Pot to Keep Warm. Chop the broccoli and crumble the bacon and add them to the pot, then serve over your favorite pasta substitute.
- Macros per serving (1/3 cup): 265 calories, 4 grams net carbs, 13 grams protein, 22 grams fat.