4 servingsAmericancauliflower

Mac and Cheese

By The Essential Keto Instant Pot Cookbook by Casey Thaler

4 servings

less than 15 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 0 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Keto, Low Carb

Yield: 4 servings

Ingredients

4 tbsp grass-fed butter
1 cup full-fat Cheddar cheese
1 cup full-fat Monterey Jack cheese
1 head cauliflower
1/2 cup heavy whipping cream
1/2 cup full-fat Parmesan cheese
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt

Macaroni and cheese is a comfort food classic, and this Instant Pot keto variation will help to satisfy all those cravings. By using cauliflower instead of macaroni, we stay in ketosis, but still capture the familiar flavor and texture of the traditional dish. Try topping with a little ground turmeric, to pack in even more nutrition. Or, mix with a little bit of cooked lobster, to really add some decadence!

INSTRUCTIONS

Pour 2 cups of filtered water into the Instant Pot, then insert the trivet. In a large bowl, combine all ingredients, mixing thoroughly. Transfer this mixture into a well-greased, Instant Pot–friendly dish.
Place the dish onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook . Set the Instant Pot to 5 minutes on high pressure, and let cook.
Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
Open the Instant Pot, and remove the dish. Let cool, serve, and enjoy!

Notes

NOTE: If you would like a crunchier top, carefully place the dish under a broiler for 2 to 3 minutes (or until reaching desired texture)., Nutrition Facts
Amount per serving
Calories 489
Total Fat 41.6g
Total Carbohydrate 5.8g
Dietary Fiber 1.8g
Total Sugars 1.9g
Protein 24.6g