Gluten-Free Instant Pot Mac and Cheese
Looking for a delicious gluten-free mac and cheese recipe? You've got to try this one-pot meal in less than 20 minutes. This Gluten-Free Instant Pot Mac and Cheese recipe is so easy to make... and rich and creamy too.
Servings: 8 servings
Calories: 552kcal
Ingredients
- 3 cups dry elbow noodles gluten-free
- 3 1/4 cup water
- 1/2 tsp onion powder
- 1 tsp dry mustard
- 1/4 tsp ground black pepper
- 1 tbsp butter organic
- 3/4 cup whole milk organic
- 3 oz cream cheese organic
- 1 cup pepper jack cheese shredded
- 2 cups sharp cheddar cheese shredded
Garnish
- 1/4 cup fresh parsley finely chopped
- 1/4 cup sharp cheddar cheese shredded
Instructions
- Add all ingredients except the cream cheese, shredded cheese, and milk in the inner pot.
- Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 6 minutes.
- Allow for a quick pressure release and then add in the remaining ingredients, stirring in the cream cheese and cheese to melt with the pasta, and then adding in the milk a little at a time.
- Serve in a large bowl or platter and garnish with grated cheese and fresh parsley.
Notes
- Remember it takes about 10-12 minutes for the Instant Pot to reach pressure, so this entire dish takes about 20 minutes from start to finish.
- You can replace the pepperjack cheese with sharp cheddar cheese if you want to mild version of this recipe.
- As a garnish, you can replace the sharp cheddar cheese with grated parmesan cheese.
- For a crispy crust, put the mac and cheese in an oven-safe dish and turn the oven on broil. Replace the garnish with about 1/2 to 1 cup of parmesan and sprinkle on top of the mac and cheese. Broil for 2-3 minutes or until the top is crispy.