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+ servings
a big bowl of chipotle mac and cheese
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5 from 3 votes

Chipotle Mac and Cheese

This Gluten-Free Instant Pot Chipotle Macaroni and Cheese pasta dish makes for some super easy, healthy, and delicious comfort food that can be made in just about 10 minutes!
Prep Time5 mins
Cook Time5 mins
Course: Entrées, Instant Pot, Side Dish
Cuisine: American, Instant Pot
Diet: Gluten Free, Vegetarian
Servings: 8
Calories: 397kcal
Author: Kristen Wood


  • Instant Pot
  • Modern Table Lentil Elbows


  • 16 oz 2 boxes Modern Table’s gluten-free elbow noodles
  • 4 cups water
  • 1/4 cup butter
  • 1/2 teaspoon sea salt
  • 1 cup milk of choice I use almond
  • 2 garlic cloves
  • 1 can chipotle chiles in adobo sauce you will use 2 chiles + 1 tsp adobo sauce from the can
  • 2 1/2 cups shredded cheddar cheese


  • Add noodles, water, butter and salt to the Instant Pot. Place the lid on and make sure the valve is sealed.
  • Cook on manual high pressure for 4 minutes.
  • While your pasta is cooking add milk, garlic, 2 chipotle chiles and 1 tsp of adobo sauce to a high speed blender or food processor. Blend until well combined.
  • When the Instant Pot timer goes off, quick release pressure right away. Pour in milk mixture and shredded cheese. Stir immediately until all is smooth and creamy. Optionally, sprinkle with a little ground chipotle powder.
  • Serve and enjoy!


Serving: 1bowl | Calories: 397kcal | Carbohydrates: 43g | Protein: 14g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 494mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 1mg