Easy Instant Pot Gluten-Free Mac & Cheese
This gluten-free mac & cheese is a much healthier version of my original recipe, and it takes 7 minutes to make! Winner winner, mac and cheese dinner.
Equipment
Ingredients
- 2 cups gluten-free elbow noodles
- 1 cup bone broth
- 1 cup heavy cream (we use raw cream)
- 2 cups shredded grass-fed cheddar cheese
- ½ stick grass-fed butter
- Sea salt to taste
- Black pepper to taste
Instructions
- Set to manual and dial down to 7 minutes. Make sure the 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.
- If you have some leftovers, store them in the fridge. To rewarm your gluten-free mac and cheese the next day, just heat over low heat in a saucepan and add a little more cream or butter.
Notes
You can learn to make your own bone broth here.