Instant Pot Cauliflower Mac and Cheese

4.93 from 13 votes

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.

Prep Time5

Cook Time20

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: cauliflower mac and cheese pressure cooker, instant pot mac and cheese, pressure cooked mac and cheese

Servings:

Calories: 610kcal

Author: Kristina Tipps

Equipment

Ingredients

16 ounces elbow macaroni or other short pasta
4 cups water
½ head cauliflower chopped into ¼ inch pieces
4 tablespoon butter
¼ cup 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 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.

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