It’s the last recipe of Instant Pot week! You can find the first two recipes of instant pot week here and here. I’ve had a lot of fun following a common theme for a whole week of recipes and hope that you have enjoyed it too. Are there any other weekly themes that you want to see? Let me know in the comments below! I’m happy to give you more of the recipes that you’re looking for. This instant pot white cheddar cauliflower mac and cheese is the perfect way to close out instant pot week. Fall is around the corner and I am so excited. Cozy meals, flannel, and leggings are perfection. I love our summers here in the Pacific Northwest, but fall was always my favorite season growing up in the Midwest and I still look forward to it every year. There’s nothing I’d rather have for dinner that a cozy dish like this one.
You can’t even tell that there’s any cauliflower snuck in here, but I love the added creaminess that it gives and knowing that I’m getting some extra veggies in my kids. If you really don’t want to add the cauliflower, you don’t have to, and it will still be super delicious. BUT it’s like when you put spinach in your smoothies, sometimes you’re just looking for a way to get more vegetables in your life.
I love how cozy and comforting this instant pot white cheddar cauliflower mac and cheese is. You won’t believe how easy it is to make this dinner, and how creamy it is. It’s important to note that I used regular pasta in this recipe, as in not gluten-free pasta. In my experience, gluten-free pastas require very specific cooking instructions or they will become mushy and I didn’t want to risk that with this recipe. Also, not all gluten-free pastas are created equal and they typically have different cooking times. If you’re looking for a gluten-free mac and cheese, stick to a stovetop method!
Bookmark this recipe to enjoy all fall and winter long! This cozy mac and cheese is a dish that the whole family will enjoy.
- 4 cups cauliflower florets
- 4 cups vegetable broth, divided
- 16 oz. pasta of choice*
- 4 tbsp. butter
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 16 oz. shredded white cheddar cheese
- ¼ cup milk
- Place cauliflower florets and 1 cup of broth in the instant pot. Set to high pressure and cook for 4 minutes. Manually or naturally release pressure and then transfer to a blender. Blend until smooth.
- Place the remaining 3 cups of broth, pasta, butter, garlic powder, onion powder, salt, and pepper.
- Set to high pressure and cook for 5 minutes.
- Manually release pressure.
- Add cheddar cheese and milk and stir to combine. Let sit for a few minutes until melted.
- Add cauliflower puree to instant pot and stir to combine.
- Serve immediately. Enjoy!
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