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Recipe Summary

active:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the macaroni, water, and 1 1/2 tsp. of the salt, if using, in the multicooker. Arrange the cauliflower on top. Lock the lid and set to cook on high pressure for 4 minutes.

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  • Meanwhile, in a small skillet, melt the butter over medium-high heat. Add the panko, paprika, and remaining 1/8 tsp. salt, if using, and cook, stirring, until the panko is toasted, 2 to 3 minutes. Remove from the heat and transfer to a bowl.

  • When cooking is complete, press "Cancel" and carefully quick-release the pressure. Transfer the cauliflower to a plate and cut into smaller florets.

  • Add the evaporated milk, cheese, and mustard to the pot with the pasta and stir until creamy. Add more evaporated milk, if needed. Return the cauliflower to the pot and stir to coat. Serve sprinkled with the toasted panko.

Tips

Making mac 'n' cheese in your multicooker is almost as quick as assembling a boxed version.

Recipes are excerpted from The Multi-Cooker Baby Food Cookbook: 100 Easy Recipes for Your Slow Cooker, Pressure Cooker, or Multi-Cooker © 2019 by Jenna Helwig. Photography © 2019 by Lauren Volo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Nutrition Facts

384 calories; fat 12g; saturated fat 7g; carbohydrates 52g; insoluble fiber 3g; sugars 6g; protein 17g; sodium 208mg; calcium 264mg; iron 2mg.
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