Hellllooooo comfort food! I have a confession to make, I used to eat an entire box of mac and cheese after soccer practice every day when I was in high school. An entire box! It was the only food that I would allow babysitters to make when I was a kid. To say I was obsessed with it would be an understatement!
What is more comforting than warm pasta with a creamy cheese sauce. My heart skips a beat just thinking about it.
But, going gluten free didn’t allow for these kind of indulgences anymore. Then I decided to try making my own gluten free mac and cheese, to let my kids have a taste of my childhood favorite. The were hooked! I am always the experimenter, and my favorite recipe experiments are geared towards making recipes healthier, and quicker to make.
This recipe takes the cake! It’s a much healthier version of my original recipe, and it takes 7 minutes to make! Winner winner, mac and cheese dinner.
Here is why this recipe is healthy:
- Bone Broth: gut healing, great for skin/hair/nails, great for growing bodies
- Heavy Cream (especially raw): full of healthy fats, great for growing brains. If you get grass-fed, then you also get omegas!
- Grass-fed Butter and Cheese: again, full of healthy fats for growing brains
Feel gooooood about making this recipe for your kiddos!
Gluten Free Mac and Cheese:
- 2 cups gluten free elbow noodles — we like this kind
- 1 cup bone broth — here is my recipe
- 1 cup heavy cream (we use raw cream)
- 2 cups shredded grass-fed cheddar cheese — if you can not find this in your local store, you can find it online HERE
- 1/2 stick grass-fed butter — here is our favorite kind
- salt and pepper to taste
- Put noodles, bone broth, and cream into the instant pot
- Set to manual and dial down to 7 minutes. Make sure vent on top is closed
- Allow to cook. Then open the vent valve on the top of the Instant Pot and allow steam to release. When it stops hissing, you can open the lid
- Stir in cheese, butter, salt and pepper
- Serve immediately
- Makes about 5 cups of gluten free mac and cheese
- If you have some left over, store in the fridge. To rewarm your gluten free mac and cheese the next day, just heat over low heat in a sauce pan and add a little more cream or butter
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