Who else loves their Instant Pot as much as I do? Are you looking for a new recipe that will be a hit with the family? Look no further because this spin on Mac & cheese will definitely become a staple in your weekly menu. The best part is this is gluten free!
Supplies Needed
2 cups uncooked gluten free Barilla elbow macaroni (works best with Barilla brand)
2 cups Velveta cheese sliced
1 stick of butter sliced (we prefer Kerrigold grassfed butter brand)
8 oz chicken broth
16 oz heavy whipping cream
1 lb ground beef (we prefer grassfed beef)
5-6 slices of cooked crunchy bacon cut into bits
A dash of salt & pepper
Instant pot
Wooden spoon
Gluten Free Instant Pot Bacon Mac & Cheeseburger Pasta
1. On the sauté setting brown your beef in the Instant Pot.
2. Once beef is cooked transfer it to a separate bowl & set aside.
3. In the Instant Pot combine the gluten free Marconi, salt/pepper, chicken broth & 10 oz of the heavy whipping cream.
4. Close lid, seal & set to manual at 9 minutes.
5. After timer goes off do a quick release.
6. Change to sauté setting on low and slowly add in butter slices & velveta cheese slices while stirring continuously.
7. Add in remaining heavy whipping cream to the mixture and continue to stir until all cheese is melted. If it is too thick add milk (1 oz at a time or less)
8. Fold in ground beef & bacon to mixture until it is well mixed.
9. Turn off Instant Pot and serve.
*Notes: This tastes best when served right after making but I have been successful
reheating leftovers the next day.
