Instant Pot Cauliflower Mac and Cheese
Ingredients
The pasta and cauliflower
-
1
medium/large head
cauliflower
-
16
ounces
whole wheat pasta (elbows, shells, rotini, or similar)
The sauce
-
1
tablespoon
unsalted butter
-
1
teaspoon
kosher salt
-
2
ounces
reduced-fat cream cheese
-
2
cups
freshly grated melty flavorful cheese (such as cheddar, gruyere, provolone, fontina, gouda, or a mix)
-
8 to 12
ounces
2% evaporated milk
-
½
teaspoon
garlic powder
-
¼
teaspoon
ground black pepper
Instructions
- Prepare the cauliflower by cutting it into florets and shredding it using a grater or food processor until it resembles small grains of rice.
- In the Instant Pot, combine the pasta, cauliflower, water, butter, and salt, then stir well.
- Set the Instant Pot to cook on high pressure for 4 minutes.
- Once cooking is complete, quickly release the steam and add cream cheese, shredded cheese, evaporated milk, garlic powder, and black pepper.
- Stir until well combined, adjusting the consistency with more evaporated milk or water if necessary, and season with additional salt and pepper to taste.
- Serve hot.
Nutrition Facts (estimated)
Servings
8 servings
Calories
378
Total fat
13g
Total carbohydrates
48g
Total protein
18g
Sodium
20mg
Cholesterol
39mg
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