Indulgent Creamy Instant Pot Mac and Cheese in Minutes
This creamy instant pot mac and cheese is a quick and indulgent dish, perfect for satisfying cravings in no time.
Equipment
- Instant Pot
Ingredients
For the Cauliflower
- 1 head Cauliflower cut into even florets
- 2 tablespoons Olive Oil or avocado oil
For the Coating
- 1 cup Panko Breadcrumbs gluten-free option available
- ¼ cup Grated Parmesan Cheese optional
- 1 teaspoon Smoked Paprika substitute with regular paprika or cayenne
- 1 teaspoon Garlic Powder fresh garlic for bolder taste
- to taste Salt
- to taste Black Pepper
Instructions
Preparation Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse and dry the cauliflower thoroughly, chop into medium-sized florets for even cooking.
- In a bowl, drizzle cauliflower with olive oil; sprinkle smoked paprika, garlic powder, salt, and black pepper, then toss to coat.
- Fold in panko breadcrumbs and grated Parmesan cheese (if using) to ensure an even coating.
- Spread the coated florets in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway through until golden brown and crispy.
- Allow to cool slightly before serving as a snack or side dish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg
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