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Traditional Coffee Cake
Mac and Cheese
| By : |
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!
| Prep Time | `5 minutes |
| Cook Time | 5 minutes |
| Servings |
4 servings
|
Ingredients
- 4 tbsp grass-fed butter softened
- 1 cup full-fat Cheddar cheese shredded
- 1 cup full-fat Monterey Jack cheese shredded
- 1 head cauliflower chopped
- 1/2 cup heavy whipping cream
- 1/2 cup full-fat Parmesan cheese grated
- 1/2 tsp cayenne pepper ground
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
Ingredients
|
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!
Recipe 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
CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives.
Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space.
A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson's specialty food company Primal Nutrition, Inc., in November 2018.
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Does not work as written.
I liked the taste but it was too much liquid. I will half the butter, cheese, and cream next time.
Nice, thank you very much! I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. Got it on Amazon: https://amzn.to/35LvU9n
It was very tasty, but the cook time wasn’t long enough. I prefer my cauliflower not to be crunchy.