Super easy to make Instant Pot mac and cheese. Loaded with cauliflower florets, green peas and a perfectly thick and cheesy sauce with just a hint of heat.
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups dried shell pasta
2 1/2 cups water
1/4 tsp salt
1 cup blanched, frozen cauliflower florets
1/3 cup blanched, frozen green peas
1 1/2 cups old orange cheddar cheese
1/2 cup milk
2 tbsp plain yogurt
1/2 tsp chili pepper flakes
1/4 tsp ground pepper
1/4 tsp paprika
1/8 tsp garlic
1/8 tsp dry mustard powder
pinch of cayenne pepper
Optional additional protein: add 1/3 cup of split yellow peas with the pasta and cook on high pressure for 6 minutes. After 10 minutes on the warming setting, the split peas will have a tender-crisp texture.
Broccoli can be substituted for the cauliflower.
** The cook time will vary depending on the brand of shell pasta used. A good starting point is to set the cook time to that suggested on the packaging. If adding split yellow peas to the recipe, try to pair it with shell pasta with a longer cooking time.
This recipe was thoroughly tested using the Instant Pot Duo Plus.