Ditch the blue box and make Instant Pot gluten free mac and cheese instead. It is rich and creamy. The best part this recipe uses protein-packed chickpea noodles, which are also gluten free!
Leave the powdered cheese packet behind too. This recipe for creamy cheese sauce uses a combination of both cheddar and Italian-style shredded cheese, butter, and milk. The secret is not draining the noodles, and using starchy water helps thicken the sauce.
Looking for another way to use chickpea pasta noodles? Try gluten free goulash! This one-pot recipe is packed with protein, uses pantry staples, and is kid-friendly!
Jump to:
Why You'll Love This Recipe
- Quick and Easy Instant Pot Recipe
- Ultimate Comfort Food
- Gluten Free
Featured Ingredients
- Chickpea Pasta Shell Noodles - I love these protein-packed noodles. The texture is perfect and works great as a gluten free noodle option. Banza has worked great for this recipe.
- Water - Crucial ingredient to cook the noodles in.
- Kosher Salt - It adds the perfect amount of salt.
- Butter - Salted butter works and helps make the cheese sauce rich and creamy.
- Shredded Cheddar Cheese - Mild cheddar or sharp cheddar works.
- Italian-Style Cheese Shredded - I love the flavor combination of this cheese.
- Milk - Use any regular milk but skim. The low fat content of skim milk will not create a creamy sauce.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Add the noodles, water, and salt to the greased liner of a 6-quart Instant Pot. Stir. Place the sealing ring in place and cover.
Set the Instant Pot to high pressure for three minutes. Once it's done cooking, allow the pressure to naturally release for one minute. After one minute, do a quick release of any remaining pressure. Remove the cover.
Step 2: Cut the butter into small pieces and add it to the noodles. Stir.
Then add half of the cheddar and half of the Italian-style cheese to the Instant Pot. Stir. Add half of the milk and stir.
The cheese will melt and combine with the milk. Once the cheese is melted, add the remaining cheese. Add more milk if needed. Serve with freshly cracked black pepper.
Tips
Do not drain the noodles! The starchy noodle water is the key to making the cheese sauce. It will seem odd not to drain the noodles, but trust me, it works so well! It also works in the recipe for gluten free Instant Pot spaghetti.
Ingredient Swaps
- Cheese Options: With success we have used all cheddar cheese when in a pinch. It doesn’t have as complex cheese flavor but when the craving hits for macaroni and cheese, it will work! Likewise, if you are not a fan of pre-shredded cheese, use a grater and shred a block of cheese.
- Noodle Options: Swap in a gluten free noodle for the chickpea noodles. We have used Barilla corn rice gluten free noodles in this recipe. If you love elbow pasta instead of shells, that will work, too!
- Broth Options: Swap out the water and use chicken broth or vegetable broth for a more complex flavor profile.
Variations
- Mac and Cheese with Ham: Add diced leftover ham steaks to the finished mac and cheese. This is a delicious main dish option.
- Spicy Mac and Cheese: Use pepperjack cheese in place of the Italian-style cheese and add a small can of drained, green chilis to the finished mac and cheese.
Reader Love
"My kids love Mac and Cheese and having a super convenient and quick way to make it is key for busy weeknights."
- Kate
⭐⭐⭐⭐⭐
Storing and Reheating
Store: Leftover mac and cheese should be kept in an airtight container in the refrigerator for 3-4 days. The cheese sauce will become watery.
Reheat: Add a splash of milk and a tablespoon of shredded cheese and heat in the microwave for 1-2 minutes. Give it a good stir before serving. Another option would be to place the leftovers in a saucepan and add a bit of milk and cheese.
Freezing: I do not recommend freezing this. It is better to just make a fresh batch.
FAQs
If you want to make mac and cheese in the crock pot, follow the ingredients and instructions on this recipe for creamy crock pot gluten free mac and cheese. It is slower than the Instant Pot but just as delicious.
I have not tested this recipe on anything other than an Instant Pot, but give it a try and adjust the recipe based on the results.
What To Serve With Mac And Cheese
This mac and cheese recipe is a great side dish option when you need a recipe that doesn’t require a burner on the stovetop or oven space. Serve it as a side dish to pork tenderloin or meatloaf with a veggie side dish like gluten-free corn pudding.
Additional Side Dish Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Instant Pot Gluten Free Mac and Cheese
Equipment
Ingredients
- 8 ounces chickpea pasta shells
- 2 cups water
- 1 teaspoon kosher salt
- 2 Tablespoons butter salted
- 1 cup Italian style cheese shredded
- 1 cup cheddar cheese shredded
- ½ cup milk anything but skim milk
Instructions
- Spray the Instant Pot liner with nonstick cooking spray.
- Add water, noodles, and salt. Stir. Place the sealing ring into place in the cover. Secure the cover.
- Pressure cook the noodles for 3 minutes.
- Allow the pressure cooker to do a natural release for 1 minute. After one minute do quick release of the pressure. Do not drain.
- Dice up the butter into small pieces. Add butter to the cooked noodles. Carefully stir the butter and noodles until melted.
- Add shredded cheese in small batches, along with two tablespoons of milk at a time. As it sits, it will thicken up. Add more milk as needed.
Kate says
My kids love Mac and Cheese and having a super convenient and quick way to make it is key for busy weeknights. This recipe is so easy and was devoured by my whole family!
Venessa Mandelkow says
Yay! My kids love this mac and cheese too. I am so happy this is a great option for mac and cheese for your family. Thanks for letting me know. -Venessa