HIDDEN CAULIFLOWER MAC AND CHEESE RECIPES

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HIDDEN CAULIFLOWER MAC ‘N’ CHEESE RECIPE RECIPE | EPICURIOUS



Hidden Cauliflower Mac ‘n’ Cheese Recipe Recipe | Epicurious image

Make this creamy, healthy Mac n' Cheese recipe. This take on your family's favorite is made in one pot using the Instant Pot.

Provided by Megan Gilmore

Yield Serves 8

Number Of Ingredients 8

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

Steps:

  • 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.

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY



Hidden Veggie Mac & Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese

Provided by Hannah Williams

Yield 6 servings

Number Of Ingredients 8

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower florets
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Steps:

  • Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  • Add everything into a blender, including cooking water, and blend until smooth.
  • Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  • Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 630 calories, CarbohydrateContent 69 grams, FatContent 26 grams, FiberContent 4 grams, ProteinContent 29 grams, SugarContent 8 grams

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