Cauliflower Mac and Cheese and TV Dinners
A family favorite, the cauliflower mac and cheese or simply cauliflower mac never fails to delight.
The original version of this dish was reserved for something the children called TV dinners. It has since been promoted to back home dinner. It is what my daughter craves whenever she is back home after being gone for a while.
My Cauliflower Mac and Cheese Story
Indeed, this recipe inspired by something from Michelle Obama’s childhood obesity awareness movement. It packs an indecent amount of cauliflower and a decent amount of extra sharp cheddar cheese. My instant pot version comes together in under half an hour. On a day with more time, you can crisp this a little in the oven.
The TV Dinner House Ritual
TV dinner is a house ritual. There are special dishes reserved just for TV dinners. One of them is this Cauliflower Mac and Cheese. So okay, it is also a staple on my Thanksgiving table. A hit with children, and it packs more veggies that is evident from its deceptive appearance.
Tweaking for Perfection
Over the years, I have tweaked and transformed the recipe to its current simple form. The cauliflower in this can be the riced variety that you find anywhere. I use a fresh head and put it through a food processor. With just a little texture, this mac and cheese is quite delectable.
I love cauliflower, but it really is a vegetable for me. I will not be joining the cauliflower rice bandwagon anytime soon. Cauliflower mac is a different story.
Anyhow, TV dinner is all of us watching a movie together and eating dinner while doing that. Hence TV dinner. A quite tradition for cozy family evenings. Often, this is something that the children do together.
A little crispy browning adds a layer of texture and flavor. It is fairly good without this.
Browing the top
I have been sticking it in the oven for a few minutes to do complete the browning. If you want to skip the browning, that works too. It tastes pretty good as is. I use a mixture of two cheese – extra sharp cheddar (with a strong preference for Cabot) and jack cheese. A little some cream cheese adds an amazing touch of creaminess to the dish. Feel free to add butter if you do not have cream cheese handy.
Often when I am travelling or not around for dinner, I leave this in individual serving bowls. I have not tried freezing them, but I have a hunch they will do very well.
You can use an instant pot lid for browning or place the pasta in a baking dish, and pop in the oven for a little bit until it is gently golden and crisp around the edges. A more overt cauliflower and Pasta dish includes this one and then if you are looking for a streamlined fall pasta dish here is one for you.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A healthier take on mac and cheese and every bit as delicious.
Ingredients
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 large onion, finely chopped
- 8 ounces shells, elbows, or any small shape pasta
- 1 cup water
- 3/4 cup whole milk
- 1 and 1/2 teaspoons salt
- 2 cups finely chopped cauliflower (1 head of cauliflower) or 2 bags Trader (yes two bags) Joes Cauliflower
- 1/2 cup half and half
- 2 tablespoons cream cheese or butter
- 1/2 cup sour cream (optional, but a good idea)
- 3/4 cup extra sharp cheddar (my favorite is Cabot)
- 1/4 cup shredded jack or pepper jack cheese
- Chopped chives or your favorite herb to garnish
Instructions
- Turn your instant pot or electric pressure cooker onto sauté mode. Add the olive oil and heat for 2 minutes. Add in the garlic and the onion and cook for about a minute until fragrant.
- Add in the pasta, water, milk, salt, cauliflower. There should be enough liquid to just cover the pasta. Also use the wooden spoon to scrape off any bits of onion and garlic from the pot.
- Cover and set to 2 minutes of high pressure do a quick release after 2 minutes.
- Mix the pasta well. Stir in the half and half, cream cheese or butter, sour cream (if using) and the cheddar and jack cheese and mix well.
- This all should melt into a nice gooey sauce.
- If you wish, place in an oven safe container, turn the oven to 400 degrees cook until the top is golden (about 15 minutes)
- Garnish with chives or your favorite herb and black pepper and serve.
Notes
To make your own riced cauliflower, take a head of cauliflower and pulse it a few times in the food processor.
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