Mac and Cheese
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!
Servings Prep Time
4servings `5minutes
Cook Time
Servings Prep Time
4servings `5minutes
Cook Time
  • 4tbsp grass-fed buttersoftened
  • 1cup full-fat Cheddar cheeseshredded
  • 1cup full-fat Monterey Jack cheeseshredded
  • 1head cauliflowerchopped
  • 1/2cup heavy whipping cream
  • 1/2cup full-fat Parmesan cheesegrated
  • 1/2tsp cayenne pepperground
  • 1/2tsp freshly ground black pepper
  • 1/2tsp kosher salt
  1. 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.
  2. 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.
  3. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
  4. 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