Instant pot gluten-free mac and cheese is a creamy, hearty dish the whole family will love. Plus, it can be made in 15 minutes!
Instant Pot 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.
What is the secret ingredient in the BEST Instant Pot Mac and Cheese?
This instant pot 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.
Our lavender crème brûlée and pineapple upside down cake are the perfect ending to any meal. And if you need something simple to serve at a party, then this instant pot artichoke dip is definitely a crowdpleaser.
If you like this recipe be sure to check out these…
Instant Pot Gluten-Free Mac and Cheese
- 1 12 oz. box of gluten-free rotini pasta (Ronzoni 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
- 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