Instant Pot Mac and Cheese {Cauliflower}

Adapted from https://confessionsofafitfoodie.com/2017/01/21-day-fix-instant-pot-mac-and-cheese-gluten-free/

tags: gf, pot

Servings: Total Time: 15 minutes Yield: 8 servings

INGREDIENTS

1 head of cauliflower, cut into florets
2 1/2 cups of chicken broth (can sub water)
2 cups of water
1 box of elbow pasta
2 T butter
2 cups of shredded sharp cheddar cheese
1/2 tsp garlic powder
1/2 tsp dry mustard
1 tsp Himalayan salt

STEPS

1) Place the steam basket at the bottom of your Instant Pot. Add cauliflower florets and 2 cups of water. Set IP to 3 minutes on manual setting.

2) Drain the cauliflower and puree in a food processor with 1/2 cup of the chicken broth. Measure out 2 cups of the puree for the Mac and Cheese. Freeze extra puree to use later.

3) Add pasta, 2 cups of broth, garlic powder, butter, salt, and dry mustard into the IP. Set to manual for 2 minutes.

4) Stir cheese and 2 cups of cauliflower puree into the pasta and mix well.

5) Top with Parmesan cheese, if desired!