Instant pot gluten-free mac and cheese
Ingredients
- 1 (12 oz.) box of gluten-free rotini pasta (Ronzoni brand works best)
- 3 2/3 C water
- 3 T butter
- 1 1/4 C milk
- 2 C shredded cheddar cheese
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. salt
- Black pepper to taste
Method
- Add water and pasta to pressure cooker
- Cook on HIGH for 3 minutes
- Quick release pressure then add butter, milk, salt and cheese
- Stir until melted then grate in nutmeg and stir gently again
- Serve hot
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Recipe Info
Tip: I added in a secret ingredient that I use in all of my creamy sauces…nutmeg.