Instant Pot mac and cheese with secret cauliflower

This recipe started as an accident and has become one of my staple meals. I started off wanting to make Instant Pot macaroni and cheese with cauliflower florets mixed in. To my surprise, the first time I made it, I discovered that the cauliflower broke up into the sauce and disappeared when you stir it. And I loved it! The cauliflower is undetectable in flavor or texture, but it makes the sauce exceptionally silky and creamy. Now I make all my mac and cheese with secret cauliflower! The basic recipe is so simple it only calls for just 4 main ingredients. There are infinite seasoning/cheese combinations to choose from. I've added my favorite version below. 

Mac and cheese topped with crispy jalapenos

Instant Pot mac and cheese with secret cauliflower (general recipe)

4 cups water
1 1/2 t salt
black pepper to taste 

16 oz cauliflower florets (frozen or fresh)

1 lb macaroni pasta 
12 oz (1.5 cup) milk of choice (I use evaporated milk because I don't keep fresh milk on hand)
~14 oz any meltable cheese like cheddar, jack, gouda, and/or swiss (3 cups grated)

Stir together water, salt, pepper, cauliflower, and pasta in Instant Pot. Seal and set to 4 minutes on high pressure. Do a quick pressure release when finished cooking. 

Stir in milk and cheeses until melted and thickened. If sauce is too liquid, let it stand for a few minutes. The pasta will absorb the excess moisture. If pasta is too dry, add more water or milk until desired consistency is reached. 

Serves 6

Instant Pot smoky mac and cheese with secret cauliflower (my favorite version)

4 cups water 
1 1/2 t salt 

black pepper to taste 

16 oz cauliflower florets (frozen or fresh)

1 lb macaroni pasta 

1 t garlic powder 
1/2 t smoked paprika 
1 t worchestershire sauce

1 t Franks Red Hot or Aardvark sauce

12 oz (1.5 cup) milk of choice (I use evaporated milk because I don't keep fresh milk on hand)
~14 oz cheese (I like a mixture of about 4 oz low fat cream cheese, 4 oz shredded cheddar, 4 oz shredded jack, and 2 oz smoked gouda)

Stir together water, salt, pepper, cauliflower, and pasta in Instant Pot. Seal and set to 4 minutes on high pressure. Do a quick pressure release when finished cooking. 

Stir in milk and cheeses, and remaining ingredients until melted and thickened. If sauce is too liquid, let it stand for a few minutes. The pasta will absorb the excess moisture. If pasta is too dry, add more water or milk until desired consistency is reached.