Learn how to make creamy macaroni and cheese in the Instant Pot in this easy side dish recipe.
Course: Side Dish
Author: Chrystal Johnson
Measuring cups and spoons
1boxBarilla gluten free elbow noodles(about 3 cups of dry pasta)
3 ½cupsfiltered water
3cupscheddar cheeseor your favorite cheese, grated
Sea saltto taste
Black pepperto taste
Add the water to your Instant Pot, then gently pour the noodles in. Do not stir, but you can gently move the noodles around in an even layer. Place the lid on the Instant Pot, set the valve to sealing and set it on High Pressure for 4 minutes.
When it has finished cooking, use quick release to release all of the pressure. Open the lid – there shouldn’t be much water left. Leave the Instant Pot on the warm setting. Add the butter and stir to melt.
Next, stir in the milk. The starch that’s left in the last bit of pasta water will act as a natural roux with the milk, butter and melted cheese.
Finally, add the cheese in small batches, stirring until it's melted and well combined. Season to taste with sea salt and freshly ground black pepper.
Serve your gluten free Instant Pot mac and cheese as a side dish with your favorite meal.