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!
- 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