This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 can
butternut squash puree
1 package
frozen cauliflower rice
1185g
water, divided
240g
heavy cream
1 box
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package
grated cheddar cheese
170g
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
56g
unsalted butter, melted
90g
panko bread crumbs
60g
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
1 can (15 ounces)
butternut squash puree
1 package (12 ounces)
frozen cauliflower rice
5 cups
water, divided
1 cup
heavy cream
1 box (16 ounces)
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package (8 ounces)
grated cheddar cheese
3/4 package (6 ounces)
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
1/2 stick (1/4 cup)
unsalted butter, melted
3/4 cup
panko bread crumbs
1/2 cup
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
Utensils
Small Bowl
Step 1
Place butternut squash puree, cauliflower rice, 4 cups water, heavy cream, pasta, and salt into the pot. Stir to combine. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 2
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Add cheddar cheese, cream cheese, remaining 1 cup water, and turmeric to pot. Stir until cheese is completely melted and water is incorporated. Add salt and pepper to taste.
Step 5
In a small bowl, stir together melted butter, bread crumbs, Parmesan cheese, and parsley. Sprinkle mixture evenly over the surface of the mac & cheese.
Step 6
Close crisping lid. Select BROIL and set time to 9 minutes. Select START/STOP to begin.
Place butternut squash puree, cauliflower rice, 4 cups water, heavy cream, pasta, and salt into the pot. Stir to combine. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
1 can
butternut squash puree
1 package
frozen cauliflower rice
1185g
water, divided
240g
heavy cream
1 box
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package
grated cheddar cheese
170g
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
56g
unsalted butter, melted
90g
panko bread crumbs
60g
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
1 can (15 ounces)
butternut squash puree
1 package (12 ounces)
frozen cauliflower rice
5 cups
water, divided
1 cup
heavy cream
1 box (16 ounces)
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package (8 ounces)
grated cheddar cheese
3/4 package (6 ounces)
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
1/2 stick (1/4 cup)
unsalted butter, melted
3/4 cup
panko bread crumbs
1/2 cup
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
Step 2 of 7
Select PRESSURE and set to HIGH. Set time to 2 minutes. Select START/STOP to begin.
1 can
butternut squash puree
1 package
frozen cauliflower rice
1185g
water, divided
240g
heavy cream
1 box
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package
grated cheddar cheese
170g
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
56g
unsalted butter, melted
90g
panko bread crumbs
60g
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
1 can (15 ounces)
butternut squash puree
1 package (12 ounces)
frozen cauliflower rice
5 cups
water, divided
1 cup
heavy cream
1 box (16 ounces)
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package (8 ounces)
grated cheddar cheese
3/4 package (6 ounces)
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
1/2 stick (1/4 cup)
unsalted butter, melted
3/4 cup
panko bread crumbs
1/2 cup
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
Step 3 of 7
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 can
butternut squash puree
1 package
frozen cauliflower rice
1185g
water, divided
240g
heavy cream
1 box
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package
grated cheddar cheese
170g
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
56g
unsalted butter, melted
90g
panko bread crumbs
60g
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
1 can (15 ounces)
butternut squash puree
1 package (12 ounces)
frozen cauliflower rice
5 cups
water, divided
1 cup
heavy cream
1 box (16 ounces)
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package (8 ounces)
grated cheddar cheese
3/4 package (6 ounces)
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
1/2 stick (1/4 cup)
unsalted butter, melted
3/4 cup
panko bread crumbs
1/2 cup
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
Step 4 of 7
Add cheddar cheese, cream cheese, remaining 1 cup water, and turmeric to pot. Stir until cheese is completely melted and water is incorporated. Add salt and pepper to taste.
1 can
butternut squash puree
1 package
frozen cauliflower rice
1185g
water, divided
240g
heavy cream
1 box
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package
grated cheddar cheese
170g
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
56g
unsalted butter, melted
90g
panko bread crumbs
60g
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
1 can (15 ounces)
butternut squash puree
1 package (12 ounces)
frozen cauliflower rice
5 cups
water, divided
1 cup
heavy cream
1 box (16 ounces)
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package (8 ounces)
grated cheddar cheese
3/4 package (6 ounces)
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
1/2 stick (1/4 cup)
unsalted butter, melted
3/4 cup
panko bread crumbs
1/2 cup
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
Step 5 of 7
In a small bowl, stir together melted butter, bread crumbs, Parmesan cheese, and parsley. Sprinkle mixture evenly over the surface of the mac & cheese.
1 can
butternut squash puree
1 package
frozen cauliflower rice
1185g
water, divided
240g
heavy cream
1 box
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package
grated cheddar cheese
170g
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
56g
unsalted butter, melted
90g
panko bread crumbs
60g
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
1 can (15 ounces)
butternut squash puree
1 package (12 ounces)
frozen cauliflower rice
5 cups
water, divided
1 cup
heavy cream
1 box (16 ounces)
dry cavatappi pasta
1 teaspoon
kosher salt, plus more to taste
1 package (8 ounces)
grated cheddar cheese
3/4 package (6 ounces)
cream cheese
1/2 teaspoon
ground turmeric (optional)
Ground black pepper, to taste
1/2 stick (1/4 cup)
unsalted butter, melted
3/4 cup
panko bread crumbs
1/2 cup
shredded Parmesan cheese
1 tablespoon
fresh parsley, minced
Step 6 of 7
Close crisping lid. Select BROIL and set time to 9 minutes. Select START/STOP to begin.
