Instant Pot Gluten Free Mac and Cheese
Creamy, cheesy, gluten-free, and packed with protein and fiber all in one magic pot!
Servings: 6 Servings
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.
Notes
Note 1: I have also tested gluten free noodles (Barilla Brand) and it works great too!
Storage Notes: Keep leftovers in an airtight container in the refrigerator. Enjoy within 3-4 days. Reheat with a splash of milk and a handful of cheese. Do not freeze.
Nutrition Information
Serving: 1 ServingCalories: 175kcalCarbohydrates: 6gProtein: 9gFat: 13gSugar: 1g
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