Healthy mac and cheese recipe, sneaks in a pound of cauliflower that practically dissolves into the creamy and cheesy pasta
Ingredients
- 1 pound whole wheat macaroni
- 4 cups of chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1 can of hatch green chilies
- 1½ teaspoons fine sea salt
- 1 pound cauliflower florets (fresh or frozen)
- 4 ounces extra-sharp cheddar cheese
- ¼ cup grated parmesan
Preparation
- Pour the pasta into the Instant Pot and add the broth, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower and green chilies on top without stirring, making sure the cauliflower layer completely covers the pasta for even cooking.
- Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook and cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar. You should have about 1 cup.
- 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. 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. Adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for up to 4 days.