Gluten-Free Mac and Cheese Recipe – Coconut Pumpkin Instant Pot Comfort Food

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Mac And Cheese Recipe – Coconut Pumpkin Instant Pot Comfort Food

Hey everyone! If you’re anything like me, mac and cheese is a serious comfort food craving. But sometimes, you want something a little…different. And if you’re following a gluten-free diet, finding a truly satisfying mac and cheese can be a challenge. Well, look no further! This Instant Pot Gluten-Free Mac and Cheese with Coconut and Pumpkin is a game-changer. It’s creamy, dreamy, and surprisingly healthy – plus, it comes together in minutes. I first made this when I was experimenting with ways to sneak more veggies into my kids’ meals, and it was an instant hit!

Why You’ll Love This Recipe

This isn’t your average mac and cheese. It’s a vibrant, flavorful twist on a classic. The coconut milk adds a subtle sweetness and incredible creaminess, while the pumpkin puree brings a beautiful color and a boost of nutrients. Don’t worry, it doesn’t taste like pumpkin pie! It just enhances the overall richness. And the best part? It’s ready in under 10 minutes thanks to the magic of the Instant Pot. Seriously, who doesn’t love a quick and easy weeknight meal?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups gluten-free elbow macaroni (about 200g)
• 2 cups water (480ml)
• 1 tablespoon palm shortening
• Salt to taste (start with ½ teaspoon, about 2.5ml)
• 1 cup full-fat coconut milk (240ml)
• 1 cup canned pumpkin puree (about 245g)
• 1 cup nutritional yeast (about 80g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Gluten-Free Macaroni: I prefer using gluten-free elbow macaroni because it holds its shape well. But feel free to experiment with other shapes!
• Palm Shortening: This is key for that classic mac and cheese texture. It adds richness without impacting the flavor. If you’re avoiding palm oil, see the FAQ section for alternatives.
• Full-Fat Coconut Milk: Don’t skimp on the fat here! Full-fat coconut milk is essential for a creamy sauce. The lighter versions just won’t give you the same result.
• Pumpkin Puree: Make sure you’re using puree, not pumpkin pie filling! Canned pumpkin puree is perfectly fine and super convenient.
• Nutritional Yeast: This is our secret weapon for a cheesy flavor without the dairy! It has a slightly nutty, savory taste that mimics cheese beautifully. Don’t be scared off by the name – it’s a vegan staple.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, add the macaroni, water, palm shortening, and salt to your Instant Pot. Give it a quick stir to combine.
2. Now, secure the lid, making sure the valve is set to sealing. Cook on high pressure for just 4 minutes. That’s it!
3. Once the cooking time is up, do a quick release of the pressure. Be careful of the steam!
4. Finally, stir in the coconut milk, pumpkin puree, and nutritional yeast until everything is smooth, creamy, and wonderfully combined. Taste and adjust the salt if needed.

Expert Tips

A few little things that will take this mac and cheese to the next level:

• Don’t overcook the macaroni! 4 minutes is usually perfect, but keep an eye on it. You want it al dente, as it will continue to soften in the sauce.
• If the sauce is too thick, add a splash of water or coconut milk to thin it out.
• For an extra cheesy flavor, add a pinch of garlic powder or onion powder.

Variations

Want to customize this recipe? Go for it!

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your palm shortening is sustainably sourced.
• Spice Level Adjustment: My husband loves a little heat, so I often add a pinch of chili powder or cayenne pepper. Start with ¼ teaspoon and adjust to your liking.
• Alternative Pumpkin Options: Butternut squash puree works beautifully in place of pumpkin! It offers a similar sweetness and color.
• Different Macaroni Shapes: Feel free to use shells, rotini, or any other gluten-free pasta shape you prefer. My kids love it with little stars!

Serving Suggestions

This mac and cheese is fantastic on its own, but it also pairs well with:

• A simple green salad
• Steamed broccoli or green beans
• Grilled chicken or fish (for a more complete meal)
• A sprinkle of chopped fresh parsley for a pop of color

Storage Instructions

Leftovers? Yes, please! Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. It may thicken as it sits, so add a splash of coconut milk when reheating.

FAQs

Got questions? I’ve got answers!

• Is palm shortening essential for this recipe? While it contributes to the texture, you can substitute with vegan butter or olive oil, but the texture will be slightly different.
• Can I use another type of milk instead of coconut milk? You can try using cashew milk or oat milk, but the flavor and creaminess won’t be quite the same.
• What kind of pumpkin puree should I use – fresh or canned? Canned pumpkin puree is the most convenient option. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
• How can I adjust the thickness of the mac and cheese? Add more coconut milk to thin it out, or cook it for a minute or two longer to thicken it up.
• Can this be made on the stovetop? Absolutely! Cook the macaroni according to package directions, then drain and add it to a saucepan with the remaining ingredients. Cook over medium heat, stirring constantly, until heated through and creamy.