Gluten-Free Mac and Cheese (Instant Pot)
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.
Servings: 6 servings
- 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
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
Not all gluten-free paths are created equal. I love Jovial brand! It is hand made in Italy and truly tastes FANTASTIC! Another brand I use and enjoy, especially in this recipe, is the Ronzoni rotini noodles.
Pro Tip: Use fresh cheddar for the best results. If you want to get creative, you can add other cheeses here as well but keep it to the 2 cups we call for in the ingredients.
Pro Tip: Fresh grated nutmeg really is an amazing spice. They are surprisingly easy to find and add and amazing depth and warmth to this pasta dish.
Calories: 431kcal | Carbohydrates: 44g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 504mg | Potassium: 104mg | Fiber: 1g | Sugar: 3g | Vitamin A: 635IU | Calcium: 335mg | Iron: 1mg