Gluten-Free Pressure-Cooker Mac & Cheese

Gluten-Free Pressure-Cooker Mac & Cheese

1 Review
From:, February 2017

Make classic macaroni and cheese gluten-free in a jiff! This healthier recipe sneaks in broccoli for a nutritional boost and an easy way to eat more vegetables. Using an electric pressure cooker, such as the InstantPot, gets dinner on the table in just 30 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces gluten-free rotini (about 3 cups)
  • 1½ cups low-sodium vegetable or chicken broth
  • ¾ cup low-fat milk
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups frozen baby broccoli florets, thawed and patted dry
  • 1 cup shredded extra-sharp Cheddar cheese
  • 2 ounces reduced-fat cream cheese


  • Prep

  • Ready In

  1. Combine pasta, broth, milk, salt and pepper in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 7 minutes.
  2. Release the pressure. Add broccoli, Cheddar and cream cheese. Stir until the cheese has melted. Let stand for 5 minutes. Stir again and serve.

Nutrition information

  • Serving size: Generous 1 cup
  • Per serving: 398 calories; 16 g fat(9 g sat); 2 g fiber; 50 g carbohydrates; 12 g protein; 36 mcg folate; 47 mg cholesterol; 4 g sugars; 0 g added sugars; 1,627 IU vitamin A; 33 mg vitamin C; 287 mg calcium; 1 mg iron; 607 mg sodium; 227 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value), Vitamin A (33% dv), Calcium (29% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 fat, 1 high-fat protein, ½ vegetable

Reviews 1

September 09, 2017
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By: Dina Kanowitz
made this last night, was too dry, not creamy at all. I doubled the cream cheese since the pasta was so dry. Flavour itself was good but not like creamy mac and cheese at all. I would definitely add more liquid at onset of cooking (maybe more milk or even cream-which I normally never have on hand)
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