Forget store-bought and cozy up with Instant Pot gluten free mac and cheese. It's rich, creamy, and loaded with that nostalgic cheesy flavor-only this time it's made with gluten free chickpea pasta for a boost of protein and fiber. The extra protein keeps everyone satisfied, whether it's dinner on a busy night or leftovers for lunch.
If you love fast, family-friendly Instant Pot recipes, this one's right at home in your rotation. The Instant Pot makes tasty pasta dishes like Instant Pot Spaghetti, Instant Pot Gluten Free Alfredo Penne, both totally weeknight-worthy. Add this gluten free mac and cheese to the lineup, and you'll have cozy comfort food ready in minutes without the mess.
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Why You'll Love This Recipe
- Quick And Easy Instant Pot Recipe - Dinner's on the table in under 30 minutes, and the Instant Pot does all the work.
- Ultimate Comfort Food - Creamy, cheesy, and cozy in every bite… like a hug in a bowl.
- Naturally Gluten Free - Made with chickpea pasta for that classic mac and cheese taste plus a boost of plant-based protein.
What You'll Need
- Chickpea Pasta Shell Noodles - These protein-packed noodles hold up beautifully in the Instant Pot and make a delicious gluten free swap for traditional pasta.
- Water - Essential for cooking the pasta to tender perfection.
- Kosher Salt - Just the right touch of salt to bring out the cheesy flavor.
- Butter - Salted butter adds richness and gives the sauce that silky, creamy texture.
- Shredded Cheddar Cheese - Go with mild for a classic flavor or sharp cheddar for extra tang.
- Italian-Style Shredded Cheese - A flavorful blend that melts beautifully and adds a little something extra to every bite.
- Milk - Use anything but skim. You'll need some fat to create a creamy, smooth cheese sauce that clings to every noodle.
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: Cook the pasta
Add the chickpea noodles, water, and salt to the greased liner of a 6-quart Instant Pot. Stir, then secure the lid with the sealing ring in place.
Set to High Pressure for 3 minutes. When cooking ends, allow the pressure to naturally release for 1 minute, then carefully quick release any remaining steam. Remove the lid and give everything a quick stir.
Step 2: Make it creamy and cheesy
Add the butter, cut into small pieces, and stir until melted. Mix in half of the cheddar and half of the Italian-style cheese, stirring until smooth.
Pour in half of the milk and stir again as the cheese melts into a creamy sauce. Add the remaining cheese, then more milk if needed, until it reaches your perfect level of creaminess. Top with freshly cracked black pepper and serve warm.
Tips and Tricks
Don't drain the noodles! The starchy pasta water helps the cheese melt into a creamy, silky sauce. It might feel odd to skip draining, but it's the secret to perfect Instant Pot pasta (and it works great in my Gluten Free Instant Pot Spaghetti too).
Add the milk slowly… Stir in the milk a little at a time until you reach that perfect creamy texture. Chickpea pasta tends to thicken as it sits, so a splash more milk can loosen it up.
Use freshly shredded cheese! Pre-shredded cheese can make the sauce grainy. Grating your own gives you that extra-smooth melt. However, if you are short on time, pre-grated will work too!
Serve right away! Chickpea pasta absorbs sauce as it sits, so enjoy it fresh from the pot for the best texture.
Ingredient Swaps
- Cheese Options: All cheddar works great if that's what you have on hand. It's a little less complex in flavor, but still totally hits the spot when the mac and cheese craving strikes. For the smoothest sauce, skip the pre-shredded bags and grate your own cheese from a block.
- Noodle Options: Swap the chickpea noodles for any gluten free pasta you love. Barilla's corn and rice blend works beautifully here, and if you prefer elbow pasta instead of shells, that works too. Keep the cook time the same.
- Broth Options: For extra depth of flavor, replace the water with chicken or vegetable broth. You can also use bone broth to add more protein and richness without changing the texture.
Variations
Extra Veggies: Stir in steamed broccoli, peas, or baby spinach after cooking for a little color and extra nutrients.
Add Protein: Mix in cooked chicken, diced ham, turkey brats, or crumbled bacon for a heartier meal. It's an easy way to stretch leftovers or make it more filling.
Spice It Up: Add a pinch of smoked paprika, cayenne, or chili flakes, and use pepper jack cheese for a subtle kick that balances the creamy sauce.
Lactose Free: Use lactose-free milk. The flavor stays the same, but it's gentler on sensitive tummies.
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: Keep leftover mac and cheese in an airtight container in the refrigerator for 3 to 4 days. The cheese sauce may separate slightly or become a little watery, but it will come back together when reheated.
Reheat: Add a splash of milk and a tablespoon of shredded cheese, then warm in the microwave for 1-2 minutes. Stir well before serving. You can also reheat it on the stove in a small saucepan with the same milk and cheese trick.
Freeze: I don't recommend freezing this recipe. Chickpea pasta tends to change texture once thawed, so it's best enjoyed fresh.
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.
Yes, regular pasta will work. Use Instant Pot Pasta Math. Using the package instructions, divide that number by 2 and then subtract 2. So if the package says 12 minutes, divide in half (6) and subtract 2 for a cooking time of 4 minutes in the Instant Pot!
This usually happens if the cheese is pre-shredded or added too quickly. Grate your own cheese from a block and stir it in slowly while the noodles are still hot for a smooth, creamy sauce.
Cheddar and Italian-style blends work beautifully, but you can also try Monterey Jack for a milder flavor. Avoid low-fat or pre-shredded cheese for the best melt.
Yes! Use dairy-free butter, cheese, and milk alternatives like unsweetened almond milk. Just be sure to choose options that melt well and have a neutral flavor, and the sauce may not be as creamy.
Add cooked chicken, diced ham, turkey brats, or even ground turkey for extra protein. Stir them in after the cheese melts to keep the sauce creamy.
You can, but make sure your Instant Pot is an 8-quart model and keep the cook time the same. Don't fill the pot past the halfway mark to prevent overflow.
What To Serve With Mac And Cheese
Simple Proteins: Pair it with grilled chicken, turkey brats, or oven baked pork tenderloin for a quick, and balanced dinner.
Veggie Sides: Add a pop of color with roasted broccoli, green beans, or a crisp spinach salad with Low FODMAP Ranch Dressing.
Kid-Approved Ideas: Think gluten free chicken nuggets made with ground chicken, low FODMAP sloppy joes - extra sloppy for a family-friendly meal everyone will love.
More Loveable Side Dish Recipes
Whether it's a weeknight dinner or weekend comfort food, this Instant Pot mac and cheese proves you don't need gluten to have flavor, just a few simple ingredients and one trusty pot.
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 (Note 1)
- 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 lid. Secure the cover.
- Pressure cook the noodles on high 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
Teresa says
Can this recipe be doubled in the instant pot for a large family?
Venessa Mandelkow says
Hi Teresa - I would not recommend doubling it in a 6-quart Instant Pot. Just make two batches, and keep one warm in the oven while the other one cooks. Enjoy the mac and cheese, it is so good! - Venessa