Instant Pot Mac and Cheese with Velveeta

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If you appreciate the ease of cooking in a pressure cooker, you will love my Instant Pot version of Mac and Cheese with Velveeta.

Let’s just get this out of the way. This is not a healthy recipe. Make this when you want stick to your ribs, down home southern cookin’ comfort food. Instant Pot Mac and Cheese with Velveeta satisfies your craving for a rich and creamy dish suitable as a side or a main. I won’t tell anybody you went back for seconds. It’ll be our secret.

Close up view of a red dish filled with creamy golden macaroni and cheese garnished with chopped parsley

Kids love velveeta, and honestly, nothing melts like this cheesy wonder of modern science. I love vintage everything, and it doesn’t get more vintage than a Sunday supper that includes a rich macaroni and cheese side dish made with Velveeta.

The Instant Pot gives you a modern twist that simplifies the process. Everything cooks in one pot, which I think is the sheer genius of the instant pot method. I started with the recipe from Blue Jean Chef and made some of my own modifications. That modified recipe is what you see here. It turned out creamier, and who couldn’t use more comforting, creamier food right now?

Close up view of a red dish filled with creamy golden macaroni and cheese garnished with chopped parsley

Ingredients for Instant Pot Mac and Cheese with Velveeta

  • Butter: because butter makes everything better and it is the base of pretty much any creamy sauce
  • Pasta (shells or elbow)
  • Veggie Stock: I love veggie stock instead of water when I cook in my instant pot. You could use chicken or beef stock if that is more to your taste.
  • Milk or Half and Half (add as needed to thin to a good consistency. Start with 1/2 cup)
  • Velveeta Cheese
  • Cheddar Cheese
  • Cream Cheese
Over head view of the ingredients used to make instant pot macaroni and cheese

Cooking instructions:

  • Preheat the pressure cooker using the saute setting. Melt the butter and stir in the dry pasta to coat.
  • Pour in the veggie stock and lock the lid into place.
  • Pressure cook on high for 2/3s the cook time stated on the pasta package
  • When cook time is complete, reduce the pressure using the quick release method.
  • Carefully remove the lid.
  • Immediately add the remaining ingredients and stir well.
  • Replace the lid and allow mixture to sit, covered, for 5 minutes.
  • Remove the lid and stir.
  • Season to taste with salt and pepper.
Three small pictures shown together of dishes with macaroni and cheese and one closeup of a slice of cheddar cheese with a pewter mouse decoration

This makes a fairly huge portion of Mac and Cheese, and you’ll be delighted to know it freezes really well!

Tips for reheating frozen Instant Pot Mac and Cheese with Velveeta

  • Take the frozen portion out the night ahead and let it defrost in the fridge.
  • Reheat in the pan, adding stock to reconstitute and to keep it from sticking while it heats up.
  • The stock will incorporate into the leftovers, and it will taste just like a yummy fresh batch.

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creamy macaroni and cheese topped with fresh minced parsley

Instant Pot Mac and Cheese with Velveeta

  • Author: Patty McGuire
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: side dish
  • Method: instant pot
  • Cuisine: American
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Description

Cook a creamy Instant Pot Mac and Cheese with Velveeta recipe designed to be made in a pressure cooker. It cooks fast and all in one pot.

Ingredients

Scale
  • 2 tbs butter
  • 16 oz Pasta (shells or elbow)
  • 2 1/2 cups Veggie Stock
  • 1/2 to 1 cup Milk or Half and Half (add to your liking. Start with 1/2 cup)
  • 1 1/2 cups Velveeta Cheese (grated)
  • 1/2 cup Cheddar Cheese (grated)
  • 2 oz. Cream Cheese

Instructions

  1. Preheat the pressure cooker using the saute setting.
  2. Add the butter and stir in the dry pasta to coat.
  3. Pour in the veggie stock and lock the lid into place.
  4. Pressure cook on high for 2/3s the cook time stated on the pasta package.
  5. When cook time is complete, reduce the pressure using the quick release method. Carefully remove the lid.
  6. Immediately add the remaining ingredients and stir well. Replace the lid and allow mixture to sit, covered, for 5 minutes. Remove the lid and stir.
  7. If mixture is too thick for your taste, add more stock 1/4 cup at a time until the desired consistency is reached.
  8. Season to taste with salt and pepper. Add some fresh chopped parsley to garnish.

Notes

Notice I used the stock to cook the pasta as opposed to water. I thought it gave a heartier flavor that using plain water. You can use water or any kind of stock you prefer. I just happen to use veggie stock for everything. The 365 Brand stock from Whole Food has the lowest salt, but you can use whatever you prefer. However, stocks have widely ranging amounts of sodium, and I find it important to monitor sodium before deciding on my stock.

Dairy products are notorious for their uncanny ability to scald and burn in the Instant Pot, so once everything is melted, unplug the cooker so you cheese sauce doesn’t stick to the stainless inner pot.

 

A signature that reads with love and cupcake, Patty. My signoff for every blog post. A script font with an illustration of a cupcake is included.
decorated cookies that look like dancing cats

Hi! I’m Pattymac

Sewist, Baker, Maker

I love figuring out new ways to use pom poms, where I can stash more fabric, and I’m always wondering what to bake next…chocolate or lemon? When not dreaming up new things to make (or bake), I love riding my beach cruiser on the Boardwalk, watching classic movies, and planting new things in my tiny but mighty container garden.

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