Macaroni and Cheese is the ultimate comfort food, especially for kids! My grandchildren love pasta covered in gooey cheese sauce. They’d eat it every day if given the chance. Did you know you can even make Mac and Cheese in your Instant Pot? What? Pasta in a pressure cooker? Oh yes!
This recipe is straight from our new cookbook “The Gluten-Free Instant Pot Cookbook!”
WAIT A MINUTE!! Gluten-free pasta in a pressure cooker? It must be an April Fools joke, right? Not at all! With all the wonderful gluten-free options for pasta on the market today, you can absolutely indulge in one of your childhood favorites again! Our favorite brand is Barilla Gluten Free Pasta. It gives consistent good results and holds up to pressure cooking! If you can’t find it at your local grocery store, it’s readily available online.
Creamy Instant Pot Macaroni and Cheese
- March 18, 2019
- 4 servings Servings
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- 4 slices bacon, chopped, optional (replace with 2 tablespoons oil for vegetarian)
- 1/2 small onion, peeled and grated
- 3-3/4 cups water
- 12 ounces (340 g) uncooked gluten-free elbow macaroni, such as Barilla brand
- 1-1/2 teaspoons kosher or fine sea salt
- 1 can (12 ounces) evaporated milk (not sweetened condensed) or whole milk
- 1 teaspoon dry mustard powder
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg, optional
- Hot pepper sauce, to taste, optional
- 3 cups (24 ounces) shredded extra-sharp cheddar cheese
- 1 cup (8 ounces) shredded Fontina or Monterey Jack cheese
- 1/4 cup (2 ounces) shredded Parmesan cheese. Frigo Brand is the best here!
- Step 1
- Press Sauté on your electric pressure cooker. When hot, add the bacon and cook, stirring, until crisp. Transfer to a paper towel-lined plate to cool. Remove all but 2 tablespoons of the fat from the inner pot. Add the onions and cook, stirring, until browned, about 5 minutes. Press Cancel.
- Step 2
- Add the water, pasta, and salt to the inner pot. Stir and be sure the pasta is completely covered with the liquid. Close and lock the lid, making certain the steam release handle is in the sealing position. Cook on high pressure for 1 minute.
- Step 3
- When it is finished, release the pressure naturally for 4 minutes then slowly vent the remaining pressure by moving the handle between venting and sealing, letting out a little steam at a time. Use a hot pad to protect your hand. When all the steam is released, unlock the lid and open it carefully.
- Step 4
- Test the pasta – it should be just tender and not too chewy, it will continue cooking as you finish making the dish. If it needs more time, set the lid back on the pressure cooker and let it rest for a few minutes.
- Step 5
- Stir the milk, mustard powder, pepper, and nutmeg into the cooked pasta. Mix until evenly distributed. Add the cheeses, a little at a time, stirring until melted and creamy before adding more. If the sauce gets too thick add 1/4 cup water or more to thin. Taste and adjust seasonings if needed. Crumble the bacon and sprinkle on top
- Step 6
- serve immediately.
Looking for more Gluten-Free Recipes for your Instant Pot? Here’s one of my favorites: Instant Pot Vegetable Bolognese