Macaroni and Cheese Instant Pot Recipe

Olive oil

Vegan Cheese Sauce (see below)

Kale

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

¼ teaspoon smoked paprika

¾ teaspoon kosher salt

½ teaspoon crushed red pepper flakes

16 ounces pasta, medium sized shells

3 tablespoons vegan butter, cut into small pieces

1 cup panko of fresh breadcrumbs

Freshly cut black pepper 

Vegan Cheese Sauce

2 teaspoons olive oil

1 cup diced butternut squash

12 ounces Yukon gold potatoes

½ medium sweet onion, chopped

4 garlic cloves, peeled but whole

½ cup raw cashews

¾ cup nutritional yeast

1 ½ tablespoons kosher salt

2 tablespoons fresh lemon juice

1 can lite or reduced fat coconut milk

1.     Grease inner pot with olive oil. 

2.     Place butternut squash, potatoes, onion, garlic, cashews, nutritional yeast, miso, salt, lemon juice, and coconut milk in the instant pot. Add 1 cup of water and stir well to combine. 

3.     Secure lid and set Pressure Release to Sealing. Steam at high pressure and set cook time to 7 minutes. 

4.     After timer goes off, perform quick pressure release by switching Pressure release knob from Setting to Venting. 

5.     Open pot, using oven mitts, carefully pour mixture into high-powered blender. Remove center cap from blender lid to vent steam but cover hole with kitchen towel.

6.     Start at low speed and work up to medium or medium-high, until thick and creamy, 2-3 minutes. If appears too thick add, 1-2 tablespoons of water.

7.     Taste cheese sauce for seasonings and add more salt as needed. 

Putting it Together 

1.     Grease inner pot with olive oil. 

2.     Pour 3 ½ cups warm water into the Pot. Add vegan cheese sauce, garlic powder, onion power, mustard powder, smoked paprika, salt, and pepper. Stir well to combine ingredients. Add pasta and stir to submerge it. Dot with vegan butter.

3.     Secure lid and set Pressure release to Sealing. Select Pressure cook setting at high pressure and set cook 3 minutes. 

4.     Once pasta has come to pressure and the timer begins, toast breadcrumbs. Heat skillet over medium heat and add 1 teaspoon olive oil. Once oil is hot, add the breadcrumbs and toast tossing occasionally, until golden brown, 2-3 minutes. Set aside. 

5.     Chop Kale 

6.     Once 3-minute timer is complete perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting. May want to cover vent with towel to prevent splash. 

7.     Open pot and stir. If sauce appears thin, select sauté setting and heat the pasta, stirring to prevent sticking for 1-2 minutes. Will also thicken as it rests. 

8.     Stir in chopped Kale 

9.     Transfer to serving bowl, top with breadcrumbs, pepper to taste, and ENJOY!