Chipotle Mac and Cheese
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(3)
Ingredients
8 servings
- 16 oz 2 boxes Modern Table’s gluten-free elbow noodles
- 4 cups water
- 1/4 cup butter
- 1/2 teaspoon sea salt
- 1 cup milk of choice (I use almond)
- 2 garlic cloves
- 1 can chipotle chiles in adobo sauce (you will use 2 chiles + 1 tsp adobo sauce from the can)
- 2 1/2 cups shredded cheddar cheese
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Preparation
Step 1
Combine
Step 2
Add noodles, water, butter and salt to the Instant Pot. Place the lid on and make sure the valve is sealed.
Step 3
Cook on manual high pressure for 4 minutes.
Step 4
Blend
Step 5
While your pasta is cooking add milk, garlic, 2 chipotle chiles and 1 tsp of adobo sauce to a high speed blender or food processor. Blend until well combined.
Step 6
Mix
Step 7
When the Instant Pot timer goes off, quick release pressure right away. Pour in milk mixture and shredded cheese. Stir immediately until all is smooth and creamy. Optionally, sprinkle with a little ground chipotle powder.
Step 8
Enjoy
Step 9
Serve and enjoy!
Step 10
Save recipe for the next time?
