Hidden Cauliflower Mac n' Cheese in the Instant Pot!
User Reviews
4.2
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Prep Time
7 mins
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Cook Time
3 mins
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Additional Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
305 kcal
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Course
Main Course
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Cuisine
American
Hidden Cauliflower Mac n' Cheese in the Instant Pot!
Description
Hidden Cauliflower Mac n' Cheese in the Instant Pot uses whole wheat macaroni combined with water, soy sauce, mustard, salt, and cauliflower florets for cooking. After a brief high-pressure cook and a natural release, the pasta is stirred and the cauliflower mashed against the pot. Sharp Cheddar and Parmesan cheeses are stirred in for creaminess and tang.
The recipe's layering technique allows the cauliflower to steam on top of the pasta, ensuring even cooking and integration of the vegetable flavor without overwhelming the dish. The macaroni has a balanced savory taste from the soy sauce and mustard, and the cheeses provide a sharp, cheesy finish with a smooth texture.
This mac n' cheese suits those wanting a comforting pasta dish with extra vegetables included discreetly. It can serve as a main course or side dish. The recipe notes suggest vegan and gluten-free adaptations by substituting ingredients and highlights flexibility for dietary needs.
Cooking instructions emphasize not disturbing the cauliflower layer initially and allowing natural pressure release for optimal texture. Shredding cheese beforehand saves time when adding it at the end.
Ingredients
- 1 pound whole wheat macaroni (see gluten-free option, if needed)
- 4 cups water
- 2 tablespoons soy sauce (or tamari, for gluten-free)
- 1 tablespoon brown mustard spicy
- 1 1/2 teaspoons salt fine sea salt
- 1 pound cauliflower fresh or frozen, florets
- 4 ounces cheddar cheese extra-sharp
- 1/4 cup Parmesan Cheese or other choice, like Gruyere, grated
Instructions
- Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking.
- Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup).
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes (so don't touch the pot until 10 minutes has passed), then move the steam release valve to Venting to release any remaining pressure.
- When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
- Add the Cheddar and Parmesan and stir well. Adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.
Notes
- Use store-bought vegan cheese or prepare a cashew-based cheese sauce for a dairy-free version.
- Substitute gluten-free pasta and tamari in place of whole wheat macaroni and soy sauce for a gluten-free dish.
- Shred cheeses in advance to streamline the final steps.
- Allow natural pressure release for 10 minutes before quick releasing pressure to improve texture.
- This recipe is adapted from a cookbook emphasizing gluten-free and vegan modifications.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 61g | 20% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 1163mg | 48% |
| Potassium | 419mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 36.5mg | 41% |
| Calcium | 234mg | 23% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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