Quick Gluten-Free Mac n Cheese in the Instant Pot

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 1 tbsp Mustard, yellow prepared

• Pasta & Grains

  • 1 lb Elbow macaroni, gluten-free

• Baking & Spices

  • 1 tsp Sea salt, fine

• Dairy

  • 6 oz Cheddar cheese
  • 1 cup Milk or cream, full fat

• Liquids

  • 2 1/2 cups Water, filtered

Found on healthhomeandhappiness.com

Description

Ingredients

• 1 pound (4 cups) gluten-free elbow macaroni (I have triedrice/quinoa pastaandbrown rice pasta)
• 1 cup chicken stock (if you dont have chicken stock, use an additional cup of water)
• 2.5 cups filtered water
• 1 teaspoon fine sea salt or 1 tablespoon coarse sea salt
• 1 tablespoon yellow mustard (prepared, not powdered)
• 2 tablespoons butter
• 1 cup full fat milk or cream
• 6-8 ounces cheddar cheese
• Optional: ¼ cup gluten-free panko crumbs (find here)

Directions

• Mix macaroni through butter in the instant pot.
• Set Instant Pot to manual, 4 minutes.
• Quick release after timer goes off.
• Set to sauté/low.
• Stir in milk.
• Stir in cheese ¼ at a time.
• Turn off heat and serve!
• Optional breadcrumb topping: Transfer after adding all the cheese to a 1.5 to 2-quart broiler-safe dish. Top with ¼ cup breadcrumbs and broil on high for 5 minutes, or until crumbs start to brown.