With only 5 minutes of active time, have rich and creamy dairy-free macaroni and cheese on the table for lunch, dinner, or any meal in-between! Top with toasted, ground crispy rice-based cereal for an added crunch 🙂
Full of flavor and a rich texture, no one will guess that it was made in an Instant Pot, or that it’s plant-based, gluten-free, nut-free or allium-free.
Let’s begin!
Turn on the Instant Pot and press the ‘Pressure Cook’ button. Set to ‘high pressure,’ ‘normal mode,’ and set the timer to 4 minutes. Make sure the ‘Keep Warm’ light is OFF.
Add all the ingredients EXCEPT the cheeses to the pot.
This includes the gluten-free macaroni noodles, salt, celery salt (optional), bay leaf (optional), ground mustard powder, oil, lemon juice and milk.
I use the more watery varieties of non-dairy milk for this recipe. Give the contents a quick stir.
Close the lid. Make sure the valve is set to ‘sealing.’
When the pot beeps to signal it’s done, set the valve to ‘venting.’ Be careful to keep your hand to SIDE of the pot, not above the vent 🙂
Once fully vented, open the lid. The contents will be steamy and a little watery. Don’t worry…the watery part will be resolved shortly.
Add the cheese shreds and stir gently for just a few seconds to distribute the cheese shreds a bit. Make sure the ‘Keep Warm’ setting is OFF.
Plop in the block of cream cheese. If you try to incorporate the cream cheese into the noodles at this point, you’ll end up with mac n’ cheese pudding.
Instead, let the cream cheese soften in the heat of the noodles in the Instant Pot. Set the timer for 10 minutes. Did I mention that that the ‘Keep Warm’ setting must be OFF?
This extra time will give also cheese shreds a chance to melt into the noodles. Feel free to prepare a toasted bread crumb (or rice chex) topping and set the table! 🙂
When the timer goes off, the noodles will have more structure.
Stir the contents gently but more thoroughly to incorporate the cheese. It will now be nice and creamy.
Transfer to a serving bowl, top with toasted bread crumbs (or a rice-based cereal) and serve!
Note: Buying cereal can be confusing because not all rice-based cereals are gluten free (many contain malted barley syrup), and not all gluten free cereals are vegan (may contain Vitamin D3). If you have strict dietary requirements, just be sure to read those labels carefully.
Enjoy!
Instant Pot Mac n’ Cheeze
Ingredients
- 1 tsp salt
- 1/4 tsp celery salt optional
- 1/2 bay leaf optional
- 1/4 tsp ground mustard seed powder
- 2 tbsp lemon juice
- 4 cups non-dairy milk ‘watery’ is preferred
- 12-14 oz macaroni noodles Uncooked
- 3/4 cups non-dairy cheese shreds
- 1/4 cup non-dairy cream cheese
Instructions
- Set the Instant Pot to ‘Pressure Cook’ on ‘high pressure,’ ‘normal,’ mode. Set the timer to 4 minutes.
- Add all ingredients EXCEPT the cheeses to the Instant Pot. Give the combination a quick stir and close the lid. Set the valve to ‘sealing.’
- When the alarm/beep sounds to signal completion, set the valve to ‘venting,’ being careful to keep your hand to the SIDE of the valve to avoid a steam burn. Once fully vented, open the Instant Pot. Contents should be steamy and a bit liquid-y.
- Add the cheese shreds and stir gently for a few seconds.
- Add the block of cream cheese and let rest for 10 minutes (set a timer if possible). This will allow the noodles to regain some of their structure, the cheese shreds to melt and for the cream cheese to soften.
- Once 10 minute timer goes off, stir the pasta gently and more thoroughly to get an even, creamy distribution. At this point, the macaroni and cheese is ready to transfer to a serving bowl.
- Top with toasted bread crumbs (or rice chex) and serve!
Notes
- I use one of the more ‘watery’ non-dairy milk products, rather than a rich and creamy one for this recipe. The starches in gluten-free pasta will contribute to the rich texture of the dish.
- Allowing the pasta to rest after adding the cream cheese helps to maintain the texture of this recipe. Rushing this step could result in a mushy macaroni and cheese.
Roger
5 Dec 2018I tried this and can’t believe how creamy it was and how rich it tasted. Definitely a keeper. Thanks for posting it!
admin
5 Dec 2018That’s great-so glad you enjoyed it!