Mac and Cheese

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Mac and Cheese
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!
cuisine icon Cuisine
cuisine icon Course
cuisine icon Difficulty
cuisine icon Cooking Technique

prep icon Prep Time
0 min
cook icon Cook Time
5 min

serving icon Servings
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
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
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