Instant Pot Mac and Cheese Velveeta
Instant Pot Mac and Cheese Velveeta is creamy, comforting and foolproof. Tender shells, melty cheese and nostalgic flavor made easy.
Servings: 6
Calories: 404kcal
Equipment
- Instant Pot
- Measuring Cups and Spoons
- Spatula
Ingredients
- ½ stick butter salted
- 2 1/14 cups water
- 12 ounces mini pasta shells
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 16 ounces Velveeta cubed
- 1 cup whole milk
Instructions
- Use the Sauté feature and melt butter in the base of the Instant Pot. Once melted, hit cancel.
- Add water and macaroni to the Instant Pot. Place the lid onto and close the valve.
- Using the Manual (or high pressure) setting, set the timer for 6 minutes.
- When complete, carefully open the valve for an automatic release. Allow all the steam to release and then remove the lid.
- Add in cubes of Velveeta and stir often to melt the cheese (note: you may need to turn the sauté feature back to help melt the cheese). Once the cheese is almost melted, add milk and stir well.
Notes
- Cut the cheese into small cubes for faster, even melting.
- Be careful when opening the valve; steam will be hot. I recommend using an oven mitt to be on the safe side.
- When reheating, add a splash of milk to loosen it up to your preference.
- Velveeta can scorch if left sitting too long on heat without stirring; if you find it staying too hot you can always change it to keep warm.
Nutrition
Calories: 404kcal | Carbohydrates: 53g | Protein: 24g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 1610mg | Potassium: 451mg | Fiber: 2g | Sugar: 10g | Vitamin A: 811IU | Vitamin C: 0.1mg | Calcium: 499mg | Iron: 1mg
