KETO GLUTEN FREE MAC & CHEESE
PRESSURE COOKER VERSION
GlutenNote: Using Brown Rice pasta categorizes this recipe out of the Keto definition. However, use of Tinkyada BR noodles will qualify as Keto. Cook the Tinkyada noodles according to package instructions.
2c Dry Brown Rice pasta (macaroni or rotini)
2c Chicken/Vegetable stock
2 tbsp butter
Sea salt and white pepper to taste
Seal, set indicator to vent for pressure, select high pressure setting, set timer for 8 minutes. When complete, carefully release pressure. The contents will be creamy and the pasta will be tender.
While the contents of the pot are still hot add the following ingredients:
1/4c Half & Half
1/4c Sour Cream
Add three of the following ingredients of your choice: (Note: Using shredded cheese facilitates melting)
1/4c Cream Cheese (softened to room temp)
1/2c Shredded Fontina Cheese
1/2c Parmesan Cheese
1/2c Shredded Sharp Cheddar Cheese
1/2c Shredded Mozarella Cheese
Fold all ingredients until blended. Do Not stir, pasta is tender and will break and get mushy.
Note: Adding the following will embellish the dish into a main dinner dish. While pasta is cooking, sauté diced onions, diced ham, minced garlic and spinach/kale greens in butter and EVOO/Grapeseed oil. When cheeses have been blended, fold this vegetable combo into your dish. UM..,,.delicious!!
If desired, put contents into a baking dish, sprinkle with additional cheese of your choice, and bake/broil until top has a nice warm brown crust. Serve with your favorite salad.