21 Day Fix Instant Pot Mac and Cheese {Gluten-free}
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 2 cups of water
- 1 tsp himalayan salt
- 1 head of cauliflower cut into florets
- 2 1/2 cups of chicken broth (can sub water)
- 1 box of elbow pasta (i used gluten free)
- 3 tsp of vegan butter or ghee (can sub regular butter)
- 2 cups of freshly shredded cheese - i highly recommend s
- Carbohydrate 13.4229625 g
- Cholesterol 0 mg
- Fat 0.439045 g
- Fiber 5.31303747022152 g
- Protein 3.6459275 g
- Saturated Fat 0.0506775 g
- Serving Size 1 1 serving (321g)
- Sodium 49.136625 mg
- Sugar 8.10992502977848 g
- Trans Fat 0.14589 g
- Calories 56 calories
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. After cook time is through, carefully set to quick release and wait for steam to stop before opening the lid. 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. Add pasta, 2 cups of broth, garlic powder, butter, salt, and dry mustard into the IP. Set to manual for 2 minutes. After cook time is through, place a kitchen towel over the steam vent and switch to quick release. Wait for the steam to stop before opening the lid. Stir cheese and 2 cups of cauliflower puree into the pasta and mix well. Serve immediately!
