Instant Pot Three Cheese Macaroni

This Instant Pot Three Cheese Macaroni and Cheese is a gluten-free family favorite recipe, made with a flavorful combination of cheeses, and topped with toasted panko.

Prep Time18

Cook Time20

Total Time38

Course: Pasta

Cuisine: American

Keyword: instant pot macaroni, instant pot three cheese macaroni, three cheese macaroni

Servings: servings

Author: Silvia Dunnirvine

Ingredients

1 pk gluten-free elbow macaroni
1 tbsp olive oil
3/4 cup gluten-free panko breadcrumbs
3 cups water
2 tbsp unsalted butter
1/2 cup parmigiano-reggiano
1/2 cup parmesan cheese
3/4 cup mozzarella cheese shredded
3 garlic cloves crushed
1 1/2 tsp onion powder
1 3/4 cup milk
2 tbsp gluten-free flour
salt and pepper to taste

Instructions

Power on the Instant Pot and turn on sauté mode. Add oil and panko, stirring until lightly toasted and color turns golden brown. Turn cooker off. Remove panko, set aside. Wipe clean the pot and return to cooker.
Add macaroni and water to the Instant Pot. Close lid, lock and turn the steam release handle to sealing position. Cook at high pressure for 3 minutes. When time is up, allow some of the pressure to be released naturally (about 5 mins) then turn the steam release to venting to release remaining pressure. Drain pasta and set aside. Wipe inner pot clean and return to the cooker.
Turn on sauté mode and add in butter. Add garlic and sauté until fragrant. Then add in flour, milk and onion powder, stirring to combine. Cook until it starts to thicken, about 3 minutes. Add all 3 cheeses and season with salt and pepper to taste*. Stir until cheese has melted. Add in macaroni and fold to combine.
Transfer macaroni to a serving dish. Top with toasted panko and more parmigiano cheese, garnish with fresh parsley and serve hot.

Notes

*Use less salt as you normally would because the parmigiano will naturally add saltiness to the dish.
Store any left over in a glass container for up to 3 days and steam to heat when ready to eat again.

Nutrition