Instant pot cauliflower mac and cheese
My instant pot cauliflower mac and cheese is a super tasty variation on the classic mac and cheese. Perfect comfort food with added veggies!
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Servings: 6
Calories: 846kcal
Equipment
- Instant pot
Ingredients
- 1 tbsp Olive oil
- 200 g Bacon bits
- 1 tbsp Butter
- 1 Clove Garlic (roughly chopped)
- 650 ml Chicken stock Vegetable stock would also be good.
- 500 ml Milk (I used semi-skimmed - 2%) Whole or skimmed milk would also be fine.
- 2 tsp Smoked paprika
- 2 tsp Mustard I used Dijon, but English would be good.
- 2 tsp Hot sauce I used Frank's.
- 500 g Macaroni
- 1 Whole Cauliflower (chopped into florets)
- Season to taste
- 200 g Cheese (grated) I used cheddar.
- 40 g Parmesan (grated)
- 200 g Cream cheese I used full fat, but reduced-fat would be ok.
Instructions
- Set the instant pot to saute and add the olive oil. When its hot add the bacon bits and fry until crispy.
- Add the butter and garlic followed by the stock. Deglaze the pot if necessary.
- Now add the milk, smoked paprika, mustard and hot sauce. Stir together and then add the macaroni and cauliflower florets.
- Season to taste and then put the lid on. Set on high pressure for 2 minutes.
- Leave under pressure for another 8 minutes and then do a quick release. Remove the lid and stir together.
- Now add all of the cheese and stir in. Put the lid back on loosely and leave for a couple of minutes until the cheese melts.
- Stir serve and enjoy.
Video
Nutrition
Calories: 846kcal | Carbohydrates: 82g | Protein: 40g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 1308mg | Potassium: 565mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1306IU | Vitamin C: 2mg | Calcium: 506mg | Iron: 2mg