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Instant Pot Cauliflower Mac and Cheese

If you’re looking for a comforting dish that combines the creamy goodness of mac and cheese with the health benefits of cauliflower, look no further! This Instant Pot Cauliflower Mac and Cheese is a game changer for weeknight dinners or when you’re craving something cheesy yet nutritious. With a luscious texture and rich flavor, this…
Prep Time5 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

Ingredients

  • 1 medium/large head cauliflower
  • 16 ounceswhole wheat pastaelbows shells, rotini, or similar
  • 1 tablespoonunsalted butter
  • 1 teaspoonkosher salt
  • 2 ouncesreduced-fat cream cheese
  • 2 cupsfreshly grated melty flavorful cheesesuch 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 ounces2% evaporated milk
  • 1/2 teaspoongarlic powder
  • 1/4 teaspoonground black pepper

Instructions

Instructions

  • Cut the cauliflower into large florets. Using the large side of a box grater, shred the florets; or for faster results pulse the florets in a food processor fitted with a steel blade until the cauliflower resembles small grains (about 4 cups riced cauliflower).
  • Divide the 2 cups freshly grated cheese into two roughly equal portions and set one portion aside for topping.
  • In a 6‑quart (or larger) Instant Pot, add the 16 ounces whole wheat pasta, the riced cauliflower, 3 1/2 cups water, 1 tablespoon unsalted butter, and 1 teaspoon kosher salt. Stir to combine and make sure the pasta is mostly submerged.
  • Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 4 minutes.
  • When the cook time ends, perform a quick release: carefully move the valve to Venting until the steam finishes and the float valve drops. Open the lid.
  • Break the 2 ounces reduced‑fat cream cheese into small pieces and dot them over the pasta mixture.
  • Add the first portion of grated cheese (the half you did not set aside), 8 ounces evaporated milk, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground black pepper. Stir gently until the cream cheese and shredded cheese melt and the sauce is smooth.
  • If the mac and cheese is thicker than you like, stir in more evaporated milk, up to the remaining amount allowed (use additional evaporated milk up to a total of 12 ounces) until you reach your desired consistency.
  • Taste and adjust seasoning with additional kosher salt and/or black pepper if needed. Sprinkle the reserved grated cheese over the top if desired, then serve hot.

Equipment

  • Instant Pot
  • Box Grater
  • Food Processor

Notes

To make in a slow cooker (NOTE: I have not yet tried this, so it would be an experiment! This is my best-guess method.): To the slow cooker, add the pasta, cauliflower, 8 ounces evaporated milk, 3 1/2 cups water, salt, garlic powder, and pepper. Cook on low for 3 to 4 hours, until most of the liquid is absorbed. Check periodically and if the noodles seem too dry, add a bit of water as needed. Stir in the shredded cheese and cream cheese. Taste and adjust seasoning as desired.
I don’t recommend gluten-free pasta, as it breaks down and becomes very gummy.