Instant Pot mac and cheese with secret cauliflower
This recipe started as an accident and has become one of my staple meals. I started off wanting to make Instant Pot macaroni and cheese with cauliflower florets mixed in. To my surprise, the first time I made it, I discovered that the cauliflower broke up into the sauce and disappeared when you stir it. And I loved it! The cauliflower is undetectable in flavor or texture, but it makes the sauce exceptionally silky and creamy. Now I make all my mac and cheese with secret cauliflower! The basic recipe is so simple it only calls for just 4 main ingredients. There are infinite seasoning/cheese combinations to choose from. I've added my favorite version below.
Instant Pot mac and cheese with secret cauliflower (general recipe)
4 cups water
1 1/2 t salt
black pepper to taste
Mac and cheese topped with crispy jalapenos |
4 cups water
1 1/2 t salt
black pepper to taste
16 oz cauliflower florets (frozen or fresh)
1 lb macaroni pasta
12 oz (1.5 cup) milk of choice (I use evaporated milk because I don't keep fresh milk on hand)
~14 oz any meltable cheese like cheddar, jack, gouda, and/or swiss (3 cups grated)
Stir together water, salt, pepper, cauliflower, and pasta in Instant Pot. Seal and set to 4 minutes on high pressure. Do a quick pressure release when finished cooking.
12 oz (1.5 cup) milk of choice (I use evaporated milk because I don't keep fresh milk on hand)
~14 oz any meltable cheese like cheddar, jack, gouda, and/or swiss (3 cups grated)
Stir together water, salt, pepper, cauliflower, and pasta in Instant Pot. Seal and set to 4 minutes on high pressure. Do a quick pressure release when finished cooking.
Stir in milk and cheeses until melted and thickened. If sauce is too liquid, let it stand for a few minutes. The pasta will absorb the excess moisture. If pasta is too dry, add more water or milk until desired consistency is reached.
Serves 6
Serves 6
Instant Pot smoky mac and cheese with secret cauliflower (my favorite version)
4 cups water
1 1/2 t salt
1 1/2 t salt
black pepper to taste
16 oz cauliflower florets (frozen or fresh)
1 lb macaroni pasta
1 t garlic powder
1/2 t smoked paprika
1 t worchestershire sauce
1/2 t smoked paprika
1 t worchestershire sauce
1 t Franks Red Hot or Aardvark sauce
12 oz (1.5 cup) milk of choice (I use evaporated milk because I don't keep fresh milk on hand)
~14 oz cheese (I like a mixture of about 4 oz low fat cream cheese, 4 oz shredded cheddar, 4 oz shredded jack, and 2 oz smoked gouda)
~14 oz cheese (I like a mixture of about 4 oz low fat cream cheese, 4 oz shredded cheddar, 4 oz shredded jack, and 2 oz smoked gouda)
Stir together water, salt, pepper, cauliflower, and pasta in Instant Pot. Seal and set to 4 minutes on high pressure. Do a quick pressure release when finished cooking.
Stir in milk and cheeses, and remaining ingredients until melted and thickened. If sauce is too liquid, let it stand for a few minutes. The pasta will absorb the excess moisture. If pasta is too dry, add more water or milk until desired consistency is reached.
This looks awesome! How do you adjust for different pasta shapes/cooking times? Can you share what the box recommended boil time is for the pasta you use?
ReplyDeleteI've found that 4 minutes works well for any short pasta shape. For the most recent pasta I used, it listed a cook time of 7 minutes on the bag. Let us know how it turns out if you try it!
DeleteThanks! I plan to make this sometime next week and will let you know!
DeleteIt turned out awesome! My pasta was a 9 min cook time but it came out perfect al dente! Also, I used frozen cauliflower "rice" for the cauliflower bc that is what I had and it not detectable.
DeleteSo glad to hear it came out well! Just to clarify, it sounds like your pasta listed a 9 min cook time on the box, but you followed my directions and pressure cooked for 4?
DeleteYep exactly!
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