Cheddar & Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots Recipe

The pressure builds and you start counting down minutes until you eat.

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In one hand you hold that sealing ring in your pressure cooker and in the other you hustle around your kitchen stirring up a creamy, cheesy dream. The steam cues are starting, so you peek at the float valve, watching it pop up like a little flag telling you pressure's on. You know the quick release is coming but gosh it feels like forever sometimes.

You sense that tender pull, the way the macaroni swells and the broccoli softens just right under pressure. That smell creeping out from the pot is enough to make you forget about your day real quick. This here is definitely one of those meals that feels like a warm hug after a long day of city noise and rushing errands.

Why This Recipe Works Every Single Time

• Pressure Cooker Speed: You get everything tender and creamy in no time at all, no stand and watch stirring jobs.
• Flavors Build Up: The sauté step lets those onions and carrots soften nice and sweet before adding the rest.
• Perfect Cheese Melt: Adding cheese at the end after the quick release keeps it gooey and smooth, not greasy or grainy.
• Veggie Boost: Broccoli sneaks in there for color, nutrition, and a pleasant texture contrast.
• Ease of Cleanup: One pot for almost everything means less dishes and you can focus on digging in.

The Complete Shopping Rundown

• Unsalted butter, 4 tablespoons for that perfect sauté base.
• One medium yellow onion, diced small to melt into the broth.
• One large carrot, sliced thin to sweeten the flavor.
• Two cloves garlic, minced to punch up the aroma.
• Dry mustard and optional nutmeg plus red chili flakes for a tiny spicy kick.
• All-purpose flour, 3 tablespoons for that creamy roux that thickens soup.
• Vegetable broth, 4 cups at least, plus some extra in case you want it thinner.
• Garlic powder, half teaspoon for extra seasoning depth.
• Elbow macaroni, about ¾ cup or 2.5 ounces—you want small bites that cook tender fast.
• One large broccoli crown, cut into bite size pieces, to add color and crunch.
• Half and half, 1 cup for creamy richness without feeling too heavy.
• Sharp cheddar cheese, 1 ½ cups coarsely grated for that melty good sharp flavor.

How It All Comes Together Step by Step

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Start by melting your butter on medium heat right inside your big pot. You gotta get a nice base going before anything else.

Toss in your diced onion and carrot. Sauté them about 5 to 7 minutes till they soften up and start smelling sweet and cozy.

Next, stir in the minced garlic with your dry mustard, and nutmeg or chili flakes if you’re using those. Let that cook just a minute so the flavors wake up.

Sprinkle in the flour while stirring all the time so you don’t get lumps. After a minute or two you got yourself a roux. That’s gonna thicken the whole soup real good.

Slowly whisk in the vegetable broth, making sure it’s smooth and lump-free. Bring that up to a simmer, and then add your garlic powder.

Close your lid and seal that sealing ring tight. Lock it up and bring to pressure. Your float valve will pop up telling you it’s sealed and cooking. Cook for about 6 minutes, then do a quick release to drop the pressure fast.

Open the lid carefully and stir in elbow macaroni and broccoli pieces. Put the lid back on and cook under pressure for another 3 minutes.

Quick release again and open to find beautifully tender pasta and broccoli.

Pour in the half and half and stir in your sharp cheddar cheese till it melts all creamy smooth. Season with salt and pepper and you’re ready to dig in.

Time Savers That Actually Work

Pre-diced veggies from the store can be your best friend here, especially onions and carrots. No chopping means you’re already halfway done before you start cooking.

Use your pressure cooker’s quick release method to avoid standing around waiting for pressure to drop naturally. It saves you a bunch of time when you’re hungry.

If you wanna speed up the melting, shred your cheese while the pressure is building. Then when it’s ready, just dump it in and stir fast.

That First Bite Moment

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You scoop up that creamy bowl and notice how the smooth cheddar melts in your mouth with a velvety richness. It’s the kinda comfort you just can’t fake.

The little nubs of broccoli peek through, giving a fresh gentle crunch that makes each mouthful less heavy.

You kinda feel that background warmth from the mustard and pinch of chili flakes with every bite, it’s subtle but it works real good.

Every forkful reminds you this is the kind of lunch or dinner you’ll wanna cozy up with on a slow weekend or cold night.

Keeping Leftovers Fresh and Ready

Portion your leftovers into airtight containers so they stay fresh in the fridge for up to 3 days. It keeps the soup from drying out or picking up fridge smells.

You can freeze individual portions too for longer storage. Just thaw in the fridge overnight and reheat gently on the stove or microwave.

If reheating, add a splash of broth or half and half to bring back that creamy softness. Stir it around so it heats evenly without drying.

Your Most Asked Questions Answered

• Can I use a different pasta shape? Sure! Just watch cooking times as some shapes take a little longer or shorter.
• What if I don’t have half and half? Milk or cream works too, but half and half hits the best balance of creaminess.
• Can I swap broccoli for another veggie? Totally, cauliflower or green beans are great substitutes.
• What if my soup is too thick? Just stir in more broth a little at a time till you get your fave consistency.
• Do I really need to use quick release? Yep, it stops the pasta from overcooking and getting mushy.
• How do I store leftovers best? Airtight containers in the fridge or freezer work great and keep it tasting fresh.

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Creamy Mac and Cheese with Broccoli Soup

This creamy mac and cheese with broccoli soup combines comforting cheddar cheese, tender pasta, and fresh veggies all in one cozy, pressure-cooked bowl of goodness.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 557 kcal

Equipment

• 1 Large pot or Dutch oven
• 1 Cutting board
• 1 Chef's knife

Ingredients

  

Main ingredients

• 4 tablespoons Unsalted butter
• 1 Medium yellow onion diced small
• 1 Large carrot thinly sliced
• 2 cloves Garlic minced
• ½ teaspoon Dry mustard
• pinch Nutmeg optional
• pinch Red chili flakes optional
• 3 tablespoons All-purpose flour
• 4 cups Vegetable broth plus more if needed
• ½ teaspoon Garlic powder
• Salt and pepper to taste
• ¾ cup Elbow macaroni about 2.5 ounces
• 1 Large broccoli crown cut into bite size pieces (about 12 ounces)
• 1 cup Half and half
• 1 ½ cups Sharp cheddar cheese coarsely grated

Instructions

 

Instructions

• Melt the butter in a large pot or Dutch oven over medium-low heat.
• Add the onion and carrot and sauté until softened, about 5 minutes.
• Add the garlic, dry mustard, nutmeg, and red chili flakes, and sauté until fragrant, about 1 minute.
• Sprinkle in the flour and stir continuously until incorporated and lightly golden, 1–2 minutes.
• Slowly stir in the vegetable broth, garlic powder, salt, and pepper. Stir until smooth and lump free.
• Bring to a boil over medium-high heat.
• Stir in elbow macaroni and cook for 2 minutes, then stir in broccoli. Cover and simmer until tender, about 6 minutes.
• Uncover the soup, reduce heat to low, and stir in the half and half and sharp cheddar cheese until melted and warmed through, 2–3 minutes.
• Remove from heat, taste and adjust seasoning. Serve and enjoy.

Notes

The pasta will continue to absorb liquid as it cools, so add a splash of broth or half and half when reheating for best texture. Leftovers stay good up to 3 days in the fridge or can be frozen for convenience.