Ingredients

The following ingredients have 4 Servings
  • 1 box Barilla gluten free elbow noodles ((about 3 cups of dry pasta))
  • 3 ½ cups filtered water
  • 2 tablespoons butter (room temperature)
  • ¾ cups whole milk
  • 3 cups cheddar cheese (or your favorite cheese, grated)
  • Sea salt (to taste)
  • Black pepper (to taste)

Instruction

  • Add the water to your Instant Pot, then add the noodles in. Do not stir, but you can gently move the noodles around in an even layer. Put the lid on the Instant Pot and set it on High Pressure for 4 minutes.
  • Use quick release to release all of the pressure. Open the lid and leave the Instant Pot on warm. Add the butter and stir to melt.
  • Next, stir in the milk.
  • Add the cheese in small batches, stirring until it's melted and mixed in evenly. Season the pasta to with sea salt and black pepper, to taste.
  • Your gluten free Instant Pot mac and cheese is ready to be served as a side with your favorite meal.