This is the easiest mac and cheese you’ll ever make. It’s cheesy, gluten-free, and takes just minutes to cook in an Instant Pot.
Instant Pot Mac and Cheese
I realize that mac and cheese isn’t the healthiest thing in the world, but homemade mac and cheese sure beats the kind that comes out of a box. And sometimes, the fact is that you just want a bowl of warm, cheesy pasta. I’ll be honest, this (gluten-free) mac and cheese has saved me on more than one occasion. It’s the perfect thing to make when your fridge is near empty and you have a toddler and husband who have made it clear that they need food ASAP. I can have this on the table in just 4 minutes – not bad, huh. That’s right, 4 minutes and lunch/dinner is served. While the noodles cook, I just shred some cheese and throw together a side salad. Easy.
Mac and cheese isn’t anything fancy but I think that’s the beauty of it. It’s a simple, no fuss meal that also happens to be tasty and picky kid/husband approved. The funny thing is that currently, my husband is pickier than my toddler… anyone else in the same boat?
I know mac and cheese is super easy to make on the stovetop but it’s even easier and faster to make mac and cheese in an Instant Pot.
How to Make Gluten-Free Mac and Cheese in an Instant Pot?
I’ve been experimenting with different types of gluten-free noodles but so far gluten-free Barilla elbow macaroni is the only one that has worked out well for me. I tried black bean pasta and brown rice quinoa pasta but both of those turned to mush and I’ve also tried Banza chickpea flour pasta which turned out okay but still needs some testing.
I’ll update the recipe card with a list of brands that work out well for me and also ones that don’t. In the meantime, trust me and use gluten-free Barilla elbow macaroni. If you do try another brand – please leave a comment to let me know what worked for you!
“I’ve made this several times using both Barilla elbow and penne. Penne needs a little more cook time. LOVE LOVE LOVE this recipe and is me easy go to anytime!”
Cynthia
Instant Pot Gluten-Free Mac and Cheese
Instant Pot Gluten-Free Mac and Cheese
Ingredients
- 2 cups elbow macaroni or gluten-free elbow macaroni I use this brand
- 2 cups water
- 1 tablespoon butter or ghee
- ½ teaspoon salt
- Pinch of turmeric optional for color
- 1 ½ cups freshly shredded sharp cheddar cheese
- ÂĽ cup heavy cream or unsweetened coconut cream
- black pepper garnish
Instructions
- Add the macaroni, water, butter, salt and turmeric to the Instant Pot.
- Secure lid, close the pressure valve and cook for 4 minutes at high pressure.
- Quick release pressure as soon as the time is up, then immediately stir in the cheese and heavy cream.
- Garnish with freshly cracked black pepper and serve.
Notes
- If using turmeric, only use a pinch! Too much will make the pasta bitter.
- Make sure to quick release pressure as soon as the time is up. If you wait too long, the noodles will overcook.
- If gluten-free, I recommend using Barilla gluten-free elbow macaroni
- Please let me know if you try another brand of gluten-free pasta and if it works for you
Jenna says
This has been our tried and true Mac & cheese! So much so that I am wondering if I can double the recipe in a 6 quart instant pot? It is a Thanksgiving request and we are feeding 12. Gluten free cooking is scary and I don’t want to screw it up!!
Victoria F says
This was amazing!! I followed the directions as written with the exception of substituting sour cream for the heavy cream. I know it sounds weird but it works so well. Gives just a light bit of an added tang. I’m so happy to have found this recipe!! I will definitely be making it again and again!!
Becky says
Have you tried the brand Ronzoni? If so, how well did it work and would I cook it the same length of time as the Barilla?
Becky says
I used the Ronzoni brand gluten free Rotini (spirals), followed the directions exactly and it worked perfectly! I couldn’t tell the difference between it and regular pasta.
Noëlle says
I made this tonight, in my 3qt instant pot. I used Jovial (organic brown rice pasta) gluten free elbow macaroni (from Whole Foods) & did 2cups of water & 2cups of macaroni. It says on the box, to cook it for 10min. So I set my pressure cook (also) to 10min & then I quick released as soon as it beeps. The noodles, came out perfectly! Everything else I kept the same! This was enough for one meal, for two adults. (I think you could add another cup of water & noodles if you wanted a little more). I also added a little bit of arrowroot (maybe like an tsp? You could add more if you want) along with the cream & cheese at the end to make it a bit thicker. I will be making this again! Thank you! 🫶🏼🫰🏼
Kate says
I decided to rebel and made this with Trader Joes’ brown rice an quinoa pasta but adjusted cook time to 1 minute with an 8 minute release. It worked!
Vila says
Hi! I was wondering if I would need to half this recipe for a 3 qt instant pot?
Ashley - My Heart Beets says
I haven’t tried this in a 3 quart, hopefully another reader can chime in and help!
Sue B says
I have both 6qt & 3qt instant pots. Definitely halve the recipe for the 3qt. My family loves this & it’s so quick!
Cynthia says
I used Nature basket GF from Giant Eagle markets. It turned alittle dry. I would like more moisture.