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.
Servings: 6
Calories: 610kcal
Ingredients
- 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
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 unsalted butter and melt, stirring with the whisk constantly for 1 minute. Once fully melted and frothy, add ¼ cup all-purpose 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.
Notes
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.
Nutrition
Serving: 4oz | Calories: 610kcal | Carbohydrates: 53g | Protein: 25g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 793mg | Potassium: 418mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1074IU | Vitamin C: 18mg | Calcium: 529mg | Iron: 1mg
