Instant Pot Mac n' Cheeze
With only 5 minutes of active time, have rich and creamy macaroni and cheese on the table for lunch, dinner, or any meal in-between! Top with toasted, ground rice chex for an added crunch :)
Prep Time5 mins
Cook Time4 mins
Resting Time21 mins
Total Time30 mins
Servings: 4
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.