I am a BIG fan of turning not so healthy childhood staples into nutrient dense delights! This macaroni and cheese is gluten-free and made without cheese! But don’t worry— this tastes EVEN better than the original!
Extremely Cheesy Cheese-Free Mac and Cheese
Print Recipe
- 2 cups bone broth or water
- 1/3 cup pumpkin puree
- 1 tablespoon garlic infused ghee I use Fourth and Heart. If you are entirely dairy free you can sub extra virgin olive oil
- 1/4 cup unfortified nutritional yeast I use sari food company brand
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 8 ounces gluten-free macaroni I like brown rice pasta
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Place the bone broth, pumpkin, ghee, nutritional yeast, salt, pepper, and chili powder in a blender and blend on high for 15 seconds.
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Pour the mixture into your Instant Pot, and place the uncooked macaroni on top. Push it down a little into the liquid but do not stir, this helps prevent sticking.Place the lid on the pot, make sure the pressure valve is in the sealing position.
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Using the display panel, select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 6 minutes.
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When the pot beeps to let you know it’s finished cooking move the vent valve to the VENTING position to administer a quick release.
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Serve warm and enjoy!
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