Easy Instant Pot Spaghetti Mac ‘n’ Cheese (Gluten Free)

Got a new instant pot? Need an easy and delicious recipe for your family? Kids fighting between mac ‘n’ cheese or spaghetti for dinner? Well this easy instant pot spaghetti mac ‘n’ cheese is the recipe for you!

So the holiday seasons have passed us by and many of us are (FINALLY) blessed to own the fabulous instant pot! If you’ve followed my posts before, you understand how I feel about the instant pot. It’s such a great tool to add to your kitchen, especially if you are a busy mom juggling tons of things like work, school, family, and keeping your sanity!

Many of my favorite recipes have come from days of a scarce kitchen, need to buy groceries, and having to piece together whatever I have left in the cabinets to make a delicious meal for my family. This recipe came from one of those nights of just not really knowing what to cook and wanting to use my instant pot for a quick dinner. Why you ask? Because my 9 month old baby is obsessed with me and can’t stand to be away from me for longer than 1 minute (please send help).

So if you love delicious, comforting pasta and creamy cheesiness, then you will love this easy instant pot spaghetti mac ‘n’ cheese! Plus, your picky toddler will love it too (and you can even add some more veggies in to trick them). But let’s go ahead and get to the good part!

Easy Instant Pot Spaghetti Mac ‘N’ Cheese (Gluten Free)

What you will need:

  • 1 lbs grass fed ground beef
  • 1/4 cup sausage crumbles
  • 1 jar of spaghetti sauce (your choosing! We use Aldi brand)
  • 1 package of macaroni and cheese (shells with liquid cheese is best – ours is gluten free but you can use regular)
  • 1/2 onion (diced)
  • 1 red bell pepper (diced)
  • 1 tbsp garlic (minced)
  • 1/4 cup mozzarella (shredded)
  • 1/4 cup cheddar (shredded)
  • parmesan cheese (optional)
  • 1 cup of water

Dry Seasonings:

  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp Creole seasoning

Directions:

Set your instant pot to sauté mode and add in about a tablespoon of olive oil. Throw in diced onion, bell pepper, minced garlic, sausage, and beef. Sauté everything until beef is almost done but not completely.

Add in jar of spaghetti sauce and stir everything together. Then add in dry seasonings. For the instant pot, in order for it to seal correctly you always need to add in extra liquid. Here you can add in a cup of water or what I do for more flavor is pour water into the spaghetti sauce jar after its been emptied, about 3/4 full, and then put the lid back on. Shake the jar to get all the remaining sauce off the sides and then pour into instant pot. This adds more flavor and makes sure you get all of the delicious sauce.

Once you’ve added in the water, stir everything very well. Then add the pasta shells into the pot but do not stir. Simply take a spoon and make sure the pasta is barely covered by the liquid. Then put on the instant pot lid and set to “SEAL”. If you do not seal it, it will not pressurize! Set to manual mode at 8 minutes and let it do it’s thing.

Once it’s done, quick release it and make sure all of the pressure as been released. My instant pot won’t let me take the lid off until it’s done so if you feel tension when trying to remove it, make sure it is fully released. Add in your cheese mixture from your mac ‘n’ cheese package and stir. Then add in 1/4 cup of mozzarella and cheddar cheese into the pot and stir! Then taste and adjust according to your taste and serve! We top ours with parmesan cheese!

This easy instant pot spaghetti mac ‘n’ cheese is so delicious, comforting and perfect for your family! AND IT LITERALLY TAKES LIKE 20 MINUTES TO MAKE. You heard me correctly! I hope you and your family enjoy it as much as mine does! Happy homemaking!

Christmas Breakfast Casserole

Yay! Christmas time is here! For me that means my husband gets to be off with us and we get to enjoy our favorite time together: mornings! We both love our coffee and a yummy breakfast. When I was pregnant we went every Sunday to Waffle House and I ate a pecan waffle, bacon, hashbrowns, and sometimes even a biscuit too… I can no longer eat so much!

Around Christmas time I like to make special breakfasts for us! This one is one of my favorites! Its packed full of veggies, protein, yumminess, AND to top everything off the colors of it look like Christmas!

This breakfast casserole is a wonderful family breakfast and a fantastic way to sneak vegetables in your kids diet (you’re welcome). So if you’re looking for some breakfast ideas for the holidays or have a brunch you need to bringing a dish to, this ones for you!

Christmas Breakfast Casserole

What you will need:

  • 8 eggs
  • 1/4 cup ham (diced) (you could use ground sausage or diced bacon too)
  • 1/2 cup of cheese (1/4 for mix, 1/4 for topping)
  • 1/4 cup milk
  • 1 tbsp siracha
  • 2 stalks green onions (diced)
  • 1 red bell pepper (diced)
  • 1/2 cup diced grape tomatoes
  • 1 cup kale
  • 1 tbsp minced garlic
  • 1/2 bag of frozen hashbrowns

Dry seasonings:

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp creole seasoning (optional)

Directions:

Preheat oven to 425°F.

In a large mixing bowl, crack eggs and add in milk and siracha. Whisk mixture well and set aside. Dice all of your veggies and add to the bowl. Add in ham, hashbrowns, dry seasonings, hasbrowns, garlic, and 1/4 cup of cheese.

Spray a casserole dish with non stick spray and add in mixture. Make sure to spread out all the veggies and get everything in an even layer.

Bake for 25-30 minutes and enjoy!

This breakfast casserole is one of my favorite breakfast dishes! It’s also the recipe I use to meal plan for my husbands work meals! Hope you enjoy it as much as we do! Happy homemaking!

Oven Baked BBQ Bacon Cheddar Chicken

Made this for dinner last night and my husband and I didn’t speak for 30 minutes. Not because we were angry. Because it was so delicious we literally could not stop eating it.

This oven baked bbq bacon cheddar chicken is everything you want in a family dinner dish. It’s easy to cook, easy to put together, and definitely easy to eat!

Even though it’s gluten free, you will feel a little guilty while eating it. You literally won’t be able to eat bbq chicken any other way!

BBQ BACON CHEDDAR CHICKEN

What you will need:

  • 1 lbs chicken breast or chicken tenderloins
  • 1/2 cup shredded cheese (I used a Mexican shredded cheese)
  • 1/4 cup bbq sauce (sweet baby rays is my favorite)
  • 1/4 cup diced bacon (freshly cooked or real bacon bits will work)
  • 3 stalks of green onion (topping)
  • Ranch dressing (drizzled for a topping; trust me)
  • Dry seasonings:

    • 1/2 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp cumin

    Directions:

    Preheat oven to 425°F.

    Slice about 4 chicken breasts in half and place in cast iron skillet [You can use a casserole dish too but I love using the skillet for this].

    Sprinkle dry seasonings over chicken so that each one is well coated. Then rub bbq sauce over chicken with rubber spatula or brush, making sure each one is well coated.

    Sprinkle cheese over the top and bacon bits. Place in oven and cook for 25-30 minutes [depending on how your oven cooks; ours was done around 25-26 minutes].

    Once finished, serve with chopped green onions and a drizzle of ranch!

    I served my bbq chicken with my delicious oven roasted potatoes and some southern green beans (which I will be sharing soon)! I hope y’all love it as much as my family does! Let me know what you think.

    Happy homemaking!!