Hidden Cauliflower Mac ‘n’ Cheese Recipe

Name: Hidden Cauliflower Mac ‘n’ Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 pound whole-wheat macaroni; 4 cups water; 2 tablespoons soy sauce or tamari; 1 tablespoon spicy brown mustard; 1 1/2 teaspoons fine sea salt; 1 pound fresh or frozen cauliflower florets; 4 ounces extra-sharp Cheddar; 1/4 cup grated Parmesan cheese, or other cheese of your choice, like gruyere

Ingredients

1 pound whole-wheat macaroni
4 cups water
2 tablespoons soy sauce or tamari
1 tablespoon spicy brown mustard
1 1/2 teaspoons fine sea salt
1 pound fresh or frozen cauliflower florets
4 ounces extra-sharp Cheddar
1/4 cup grated Parmesan cheese, or other cheese of your choice, like gruyere

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 8 servings

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/ 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, tightly packed).
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, 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. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.

Dinner Mac and Cheese