Instant Pot Cauliflower Mac and Cheese

Instant Pot Cauliflower Mac and Cheese

Total Time Total: 30m

Yield: 8 servings, about 12 cups

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Main Course

  • 1 medium/large head cauliflower
  • 16 ounces whole wheat pasta (elbows, shells, rotini, or similar)
  • 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, divided (about 8 ounces; I used half extra-sharp white cheddar and half provolone))
  • 8 to 12 ounces 2% evaporated milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  1. Prep the cauliflower: Cut the cauliflower into large florets, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor fitted with a steel blade, then pulse until the cauliflower resembles small grains of rice. The smaller the pieces of cauliflower, the more it will blend in with the mac and cheese. You will have about 4 cups of riced cauliflower total.
  2. Place the pasta, cauliflower, 3 1/2 cups water, butter, and salt in a 6-quart or larger Instant Pot or pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes.
  3. As soon as the timer goes off, release the steam using the valve on top. Dot the cream cheese in small pieces over the top, then gently stir in the shredded cheese, 8 ounces evaporated milk, garlic powder, and black pepper. If the mac and cheese seems too thick, stir in a little more evaporated milk or water, until your desired consistency is reached. Taste and add additional salt and pepper as desired (I added one generous additional pinch salt). Serve hot.

Ingredients

  • 1 medium/large head cauliflower
  • 16 ounces whole wheat pasta (elbows, shells, rotini, or similar)
  • 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, divided (about 8 ounces; I used half extra-sharp white cheddar and half provolone))
  • 8 to 12 ounces 2% evaporated milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

  1. Prep the cauliflower: Cut the cauliflower into large florets, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor fitted with a steel blade, then pulse until the cauliflower resembles small grains of rice. The smaller the pieces of cauliflower, the more it will blend in with the mac and cheese. You will have about 4 cups of riced cauliflower total.
  2. Place the pasta, cauliflower, 3 1/2 cups water, butter, and salt in a 6-quart or larger Instant Pot or pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes.
  3. As soon as the timer goes off, release the steam using the valve on top. Dot the cream cheese in small pieces over the top, then gently stir in the shredded cheese, 8 ounces evaporated milk, garlic powder, and black pepper. If the mac and cheese seems too thick, stir in a little more evaporated milk or water, until your desired consistency is reached. Taste and add additional salt and pepper as desired (I added one generous additional pinch salt). Serve hot.