Instant pot gluten-free mac and cheese is a creamy, hearty dish the whole family will love. Plus, it can be made in under 15 minutes from start to bowl!
Instant Pot Gluten-Free Mac and Cheese
I love making this gluten-free instant pot mac and cheese because it literally takes under 10 minutes and my kids love it! You can mix in ham, beef or even bacon for an extra filling dish.
I’ve definitely been on an instant pot kick lately. Mostly because it’s so easy but also because I don’t have to heat up my house when cooking.
We’ve been making everything from main dishes like, creamy Italian chicken and my mother-in-law‘s famous hamburger soup to desserts and appetizers.
Gluten-Free Pasta
Not all gluten-free paths are created equal. They have come along ways since I was diagnosed with celiac disease over 10 years ago.
I remember trying GF pasta for the first time back then and it was so mushy and not appetizing at all. Over the years, I have found a few brands that I really enjoy using because nobody can tell they are missing that binder.
I love Jovial brand! It is hand made in Italy and truly tastes FANTASTIC! My family also loves it and they don’t have to eat gluten-free.
You can find them at Walmart and on Thrive market. Plus, you can get 25% off your first purchase! I use Thrive every month because they pass along all the savings to their customers and you get it for what they do.
Another brand I use and enjoy, especially in this recipe, is the Ronzoni rotini noodles. They are available at most groceries stores and on Amazon. You can also use them to make Italian pasta salad.
What is the secret ingredient in the BEST Gluten-Free Mac and Cheese?
This gluten-free mac and cheese recipe came from my sister Tera. She made it when I stayed at her house and I couldn’t believe how amazing it was! I added in a secret ingredient that I use in all of my creamy sauces…nutmeg.
It truly warms up any dish and adds a new depth of flavor. Now when people ask you what your secret ingredient is for the best ever macaroni and cheese you can also say, fresh ground nutmeg.
How do you make this a one pot dinner?
I like using leftover meat in it to create an entire meal with carbs and protein. Truly the possibilities with protein are endless.
Bacon is an obvious choice but chicken, ground beef and sausage all work great also. If you need another great one pot meal, give this Instant Pot pasta primavera or Cajun Mac and cheese from Salted Plains a try.
How to make the Instant Pot mac and cheese
Can you make it dairy-free?
By using dairy-free milk, butter and cheese you can absolutely make this a dairy-free Mac n cheese. I personally recommend Violife dairy-free cheese and Earth Balance dairy-free butter sticks.
Our lavender crème brûlée and pineapple upside down cake are the perfect ending to this or any meal. And if you need something simple to serve at a party, then this instant pot artichoke dip is definitely a crowdpleaser.
Some other great instant pot recipes include Mongolian beef from my friend Chrystal at Gluten-Free Palate and Instant Pot chicken tortilla soup from Erin at Meaningful Eats.
If you like this recipe be sure to check out these other easy Instant Pot meals…
Instant pot gluten free spaghetti in under 10 minutes- The kiddos love this one!
Instant pot shredded beef taco soup- This is a great meal to make with that leftover Sunday roast.
Hamburger soup in the instant pot (This is my favorite soup EVER!)
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Gluten-Free Mac and Cheese (Instant Pot)
Ingredients
- 1 12 oz. box of gluten-free rotini pasta (Ronzoni or Jovial brand works best)
- 3 2/3 C water
- 3 T butter
- 1 1/4 C milk
- 2 C shredded cheddar cheese
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. salt
- Black pepper to taste
Instructions
- Add water and pasta to pressure cooker
- Cook on HIGH for 3 minutes
- Quick release pressure then add butter, milk, salt and cheese
- Stir until melted then grate in nutmeg and stir gently again
- Serve hot
I’ve made this a few times and I love how easy it is to make! My kids LOVE it too!
Wow! I just made it! I know I posted a comment not long ago saying I WOULD be making it, but I just did, I tasted it, and it’s fantastic! I used a box of Barilla (not Ronzoni) elbows and it didn’t fall apart while I stirred in the milk, butter, and cheese. Held its consistency (although I agree Jovial is an outstanding GF pasta brand) and tastes great. No reason that even I, who doesn’t have to eat GF, wouldn’t eat it myself. It’s THAT good.
Wow, this is such a great testimonial! Thanks Michael, so glad you loved it, it’s one of our favorites!
I’m abut to make this with Ronzoni, which I was fortunately able to get. My wife is the one with the gluten allergy and I usually avoid those gluey gf pastas but I’m giving the Ronzoni a shot. She usually buys Tinkyada for spirals and I’m just not up for trying that for this recipe. The Ronzoni I have is little elbows but should work fine. Will let you know. Thanks for posting this recipe!