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–+ servings

The Best Instant Pot Macaroni And Cheese Gluten Free

Angela Milnes
Indulge in creamy, cheesy goodness with The Best Instant Pot Gluten-Free Macaroni and Cheese! Perfectly cooked gluten-free pasta is smothered in a rich, velvety cheese sauce, all made effortlessly in the Instant Pot. It’s the ultimate comfort food that’s quick, easy, and perfect for everyone to enjoy!
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Prep Time 2 minutes
Cook Time 4 minutes
Additional Time 0 minutes
Total Time 6 minutes
Course Dinner
Cuisine American
Servings 6 Servings
Calories 912 kcal

Ingredients
  

  • 16 Ounce Macaroni Pasta Gluten Free Option If Required
  • 4 cups Water
  • 4 tablespoons Butter
  • 1 teaspoon Salt
  • ½ teaspoon Ground Mustard
  • ½ teaspoon Smoked Paprika
  • 1 5 Ounce Can Evaporated Milk
  • 16 ounces Smoked Gouda Cheese shredded
  • 2 cups Shredded Monterey Jack
  • 8 ounces White Cheddar shredded, optional

Instructions
 

  • place the macaroni, water, butter, salt, ground mustard, and smoked paprika into the Instant Pot. Stir to distribute the seasonings.
  • Cover the electric pressure cooker and set the valve to “sealing.”
  • Program the pressure cooker using the “manual” or “pressure cook” function for 4 minutes. When the cooking cycle is completed, perform a quick release of the pressure. Carefully remove the lid.
  • Stir in the evaporated milk, smoked gouda, and Monterey jack. If using, also add the white cheddar. Stir until the cheeses are melted. The sauce will thicken as it rests.

Notes

Cheese Sauce for Macaroni and Cheese: To make the best Instant Pot Mac n Cheese, you’ll want to add the cheese and milk directly into the pot whilst the macaroni is still really hot.
No Flour: This one pot dish will make the cheesy, gooey macaroni while keeping the cheese sauce gluten free as there is no need to add flour or thickeners.
Heavy Cream: Mac and Cheese should always be creamy and thick, so make sure to let the pasta sit in the sauce for a few minutes before serving. The sauce will thicken as it cools off. You can also stir in a tablespoon or two of heavy cream before serving if the mac and cheese is not creamy enough.
Don’t Overfill: Do not overfill the pot with pasta. I recommend only using 16 Oz of macaroni for this recipe, if you use more than this it will likely result in a mushy pasta as it will be overcrowded and the extra liquid will cause the pasta to release too much starch.

Nutrition

Calories: 912kcalCarbohydrates: 59gProtein: 47gFat: 54gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 178mgSodium: 1557mgPotassium: 327mgFiber: 2gSugar: 4gVitamin A: 1410IUVitamin C: 0.01mgCalcium: 1102mgIron: 2mg
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