By Kim Mattucci

I pound of gluten Free pasta (I use good old elbows)
4 oz of cream cheese
2 cups of white cheddar cheese Shredded
1 cup of parmesan cheese grated
1 package of Boursin Cheese (any flavor but I use garlic and herb)
4 cups Water
4 tablespoons unsalted butter
1 pound of low sodium bacon, cut into smaller pieces
Salt and pepper to taste

Turn on instapot to sauté and cook up the bacon until crispy. No need to drain grease, leave it in the pot and add the pasta, the cream cheese, the Boursin cheese, the butter & water. Cover. Make sure vent is to seal and set the pressure cooker on high for 20 mins. When done quick release, stir and add in salt, pepper, parmesan cheese, cheddar cheese and a splash or 2 of milk. Stir and serve.