Gluten Free Macaroni and Cheese
She is a communicator by profession and a healthy chef by passion.
Cook Time
Cook Time
  • 450 gr of gluten-free macaroni noodlesor those you want to use
  • 4cups of vegetable brothIf you do not have vegetable broth you can use water or chicken broth
  • 4tablespoons veganunsalted butter or ghee
  • 1teaspoon salt
  • 1cup coconut milk
  • 2cups shredded Cheddar cheese
  • 1/2cup grated mozzarella cheese
  • 1/2cup grated parmesan cheese
  • 1teaspoon pepper
  • 1teaspoon garlic powder
  • 1teaspoon Paprika powder
  • 1/2teaspoon parsley
  1. Insert the stainless steel bowl into the Instant Pot®, place the noodles and the vegetable broth that covers all the noodles. Then, add the vegan butter, salt and pepper in pieces.
  2. Put on and lock the lid of the Instant Pot®. Make sure the steam release valve is turned to “Sealing”. Press Pressure Cook , at High pressure level , and set the time to 5 Minutes .
  3. Let the cooker rest for 5 more minutes and then press Cancel and turn the valve to vent to release the pressure.
  4. Open the lid and add the coconut milk, cheddar cheese, mozzarella cheese and Parmesan. Also add the seasonings and mix until the cheese has completely melted.
  5. Serve hot.