I love finding ways to sneak vegetables into my family’s favorite comfort food, and this mac ‘n’ cheese fits the bill. When you cook the cauliflower, sauce, and pasta together at the same time in your Instant Pot, the cauliflower becomes so tender that it completely dissolves into the sauce when you give it a stir--no additional equipment needed. I’ve added extra seasonings here so you can use less cheese than traditional recipes call for, but be sure to use an extra-sharp Cheddar to maximize the cheesy flavor.
Omit the whole-wheat pasta and use gluten-free pasta instead. Because gluten-free pasta is prone to foaming when cooked under pressure, I use only 3 cups water and cook on high pressure for 0 minutes. Let the pressure naturally release for 8 minutes before removing the lid, which should reduce your chances of having foam spurt from the release vent. Continue as directed above.
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