Instant Pot Cauliflower Mac and Cheese is an ultra creamy, healthier version of homemade mac and cheese packed with hidden bite-sized cauliflower pieces to give you a satisfying serving of veggies, proteins, and vitamins.
Table Of Contents
Instant Pot Cauliflower Mac and Cheese packs a healthy serving of hidden cauliflower in every bite. Like our Instant Pot broccoli cheddar pasta and broccoli cheddar soup, hidden veggies are tucked inside creamy, cheesy goodness.
It's comforting, hearty and can be made as a full meal or a side dish and for weeknight dinners and holiday gatherings.This hidden cauliflower mac and cheese is the veggie version of my favorite stovetop macaroni and cheese recipe.
Love mac and cheese? Check out this southern baked macaroni and cheese and our favorite 4 cheese macaroni and cheese recipe.
Ingredients
- Elbow macaroni: or other short pasta shape, such as wagon wheels, mini farfalle or penne.
- Fresh cauliflower: chopped into bite-sized pieces. You can use a little more or a little less than the recipe calls for without changing cooking time.
- Roux: the roux is made of flour and butter and thickens the sauce to give it it's creamy consistency. Don't skip it!
- Paprika: I season the roux with paprika to give it an extra boost in flavor.
- Milk: a combination of whole milk and evaporated milk make this sauce exceptional.
- Cheeses: cream cheese, white cheddar cheese and extra sharp cheddar cheese. The cheddar cheeses should be freshly shredded, preferably, and not from a bag.
To give Instant Pot cauliflower mac and cheese it's irresistible cheesy flavor, I use a combination of shredded extra sharp cheddar cheese and white cheddar cheese. You should really not use bagged shredded cheddar, as it does not melt as nicely as a fresh block of cheese. I also shred mine finely so that it melts quicker.
Instructions
- Put 16 ounces elbow macaroni and florets of ½ head cauliflower in the inner pot of the Instant Pot. Pour in 4 cups water. Close and seal the lid. Set the pressure cooker to manual/pressure cook on high for 4 minutes (see notes for cook times).
- Complete a controlled quick release of the pressure when done cooking. Remove the lid and drain the pasta. Set aside.
- Set the Instant Pot to saute on high for 5 minutes. Add 4 tablespoon butter and melt, stirring with the whisk constantly for 1 minute. Once fully melted and frothy, add ¼ cup flour and continue to whisk constantly for 1 minute. Add 1 teaspoon paprika and stir.
- Pour 2 cups whole milk and ½ cup evaporated milk into the pot. Add 4 ounces cream cheese, breaking up with a spoon as you mix the liquid into the roux. When the liquid begins to boil at the edges, slowly add 2 cups white cheddar cheese and 2 cups extra sharp cheddar cheese, whisking between additions. Season with 1 teaspoon salt and black pepper.
- Turn off saute and whisk until the sauce is well combined and smooth. Remove the inner pot to a heat proof surface and add the cooked macaroni and cauliflower florets. Stir well and serve.
Recipe Variations
There are tons of ways to vary a good old fashioned mac and cheese recipe to suit your preferences. Here are some suggestions for turning this recipe into something a little different.
- Make air fried/baked mac and cheese: after the last step of the recipe, sprinkle some more cheese and breadcrumbs on top of the pasta and pop on your air fryer lid. Air fry for 4-5 minutes, until the cheese turns slightly golden brown. Alternatively, transfer the mac and cheese to an oven safe dish and bake.
- Make it spicy: add a few tablespoons of hot sauce to the cheese sauce.
- Add more vegetables: grated carrots, peas and chopped green beans are a few ideas for other vegetables that taste great in macaroni and cheese.
- Mash the cauliflower: for extra picky eaters, use a wooden spoon to gently mash the cauliflower florets a bit. You can even mix a little bit of slow cooker mashed cauliflower into the sauce.
- Use whole wheat pasta for a healthier version.
- Make it gluten free by using gluten free pasta.
- Add protein: shred a rotisserie chicken and mix into the pasta before serving.
- Make white cheddar mac and cheese by using all white cheddar cheese.
What To Serve With Mac and Cheese
While cauliflower mac and cheese makes a great dinner on it's own, especially for the kids, when served as a side dish it goes great with:
- Pulled barbecue chicken sandwiches
- Slow cooked barbecue chicken thighs
- Barbecue cheddar meatloaf
- Grilled or air fried meat, such as a juicy ribeye steak, lemon lime chicken, teriyaki chicken and pecan-crusted chicken tenders
- Fish main dishes, such as maple glazed salmon and air fried frozen salmon
- Stuff it between slices of toasted garlic bread, cheesy bread or white bread to make a grilled mac and cheese sandwich!
- Muffin meatloaf
- For the holidays, it pairs well with cornbread and roasted vegetables such as green beans and asparagus
- Bring it to barbecues along with a fresh cucumber and tomato salad
- One-pot crockpot meatloaf, carrots and potatoes
How To Store
Store cauliflower mac and cheese in the fridge in an airtight container for up to 5 days. You can freeze it for up to 6 months using freezer safe storage bags or containers. To reheat, thaw in the fridge overnight, then heat in the microwave for a few minutes until warmed through. When frozen, the sauce will change consistency but will become smooth and creamy again once warmed up.
Recipe FAQs
Yes, there will be a little liquid left over that you should drain.
As long as you cook it for the appropriate amount of time, pasta will not turn to mush when cooked in the Instant Pot. As a rule of thumb, you should take the stovetop cooking time on your pasta package and divide it in half. Then subtract 1. For more al dente pasta, subtract 2. For softer pasta, only divide the time in half.
Yes, you can use frozen cauliflower. However, frozen vegetables become much softer than fresh vegetables as they cook.
Instant Pot Cauliflower Mac and Cheese
Beat those winter blues with the ultimate comfort food: ultra creamy Instant Pot Cauliflower Mac and Cheese! This "healthier" version of homemade mac and cheese is packed with hidden bite-sized cauliflower pieces to give you a satisfying serving of veggies, proteins, and vitamins.
- 6, 8 or 10 quart pressure cooker
- strainer
- whisk
- 16 ounces elbow macaroni (or other short pasta)
- 4 cups water
- ½ head cauliflower (chopped into ¼ inch pieces)
- 4 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon paprika
- 2 cups whole milk
- ½ cup evaporated milk
- 4 ounces cream cheese
- 2 cups white cheddar cheese (shredded)
- 2 cups extra sharp cheddar cheese (shredded)
- 1 teaspoon salt
- black pepper (to taste)
Put [wprm-ingredient text="16 ounces elbow macaroni" uid="0"] and florets of [wprm-ingredient text="½ head cauliflower" uid="1"] in the inner pot of the Instant Pot. Pour in [wprm-ingredient text="4 cups water" uid="13"]. Close and seal the lid. Set the pressure cooker to manual/pressure cook on high for 4 minutes (see notes for cook times).
Complete a controlled quick release of the pressure when done cooking. Remove the lid and drain the pasta. Set aside.
Set the Instant Pot to saute on high for 5 minutes. Add [wprm-ingredient text="4 tablespoon butter" uid="2"] and melt, stirring with the whisk constantly for 1 minute. Once fully melted and frothy, add [wprm-ingredient text="¼ cup flour" uid="3"] and continue to whisk constantly for 1 minute. Add [wprm-ingredient text="1 teaspoon paprika" uid="4"] and stir.
Pour [wprm-ingredient text="2 cups whole milk" uid="5"] and [wprm-ingredient text="½ cup evaporated milk" uid="12"] into the pot. Add [wprm-ingredient text="4 ounces cream cheese" uid="7"], breaking up with a spoon as you mix the liquid into the roux. When the liquid begins to boil at the edges, slowly add [wprm-ingredient text="2 cups white cheddar cheese" uid="8"] and [wprm-ingredient text="2 cups extra sharp cheddar cheese" uid="9"], whisking between additions. Season with [wprm-ingredient text="1 teaspoon salt" uid="10"] and [wprm-ingredient text="black pepper" uid="11"].
Turn off saute and whisk until the sauce is well combined and smooth. Remove the inner pot to a heat proof surface and add the cooked macaroni and cauliflower florets. Stir well and serve.
Storing: Store cauliflower mac and cheese in the fridge in an airtight container for up to 5 days. You can freeze it for up to 6 months using freezer safe storage bags or containers. To reheat, thaw in the fridge overnight, then heat in the microwave for a few minutes until warmed through. When frozen, the sauce will change consistency but will become smooth and creamy again once warmed up.
Vegetable variations: grated carrots, peas and chopped green beans are a few ideas for other vegetables that taste great in macaroni and cheese.Â
Lori | The Kitchen Whisperer says
Cheesy, creamy, and absolutely delicious! This easily could be dinner for me! We loved it!
Tristin says
My kids loved this Mac and cheese! And they had no idea that they were eating veggies!
Veronika says
This mac and cheese was so creamy and delicious! We loved the addition of cauliflower and I'm thinking I might try some broccoli next time I make it!
Ramona says
This recipe looks super delicious and I am excited to be able to try this out this weekend! I have all the ingredients which is perfect. Thank you for sharing this!
Mikayla says
I love that this adds a touch of vegetable to one of my kiddos favorite dishes. They gobbled it up so quick. I will make this again for sure!
Kathryn says
I love that you use both noodles and cauliflower in this recipe. Making this again this week because it was so good, thank you!
veenaazmanov says
Addition of Cauliflower florets to this Mac and Cheese recipe definitely makes it unique. Sounds like a delicious and healthy meal with veggie option.
Sharon says
My family loves mac and cheese and cauliflower so this was an amazing way to combine our two favorites!