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

Ingredients

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

Instructions

Place the bone broth, pumpkin, ghee, nutritional yeast, salt, pepper, and chili powder in a blender and blend on high for 15 seconds.
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.
Using the display panel, select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 6 minutes.
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.
Serve warm and enjoy!

Servings: 4

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Extremely Cheesy Cheese-Free Mac and Cheese

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!