5-Ingredient Instant Pot Velveeta Mac and Cheese

This incredibly easy 5-Ingredient Instant Pot Mac and Cheese recipe is a guaranteed hit, even with the pickiest eaters! It delivers all the comforting, creamy goodness of homemade macaroni and cheese with almost the same convenience as a boxed version. Perfect for busy weeknights, finicky toddlers, discerning kids, and adults who appreciate a simple yet satisfying meal, this recipe leverages the beloved Velveeta for that undeniably smooth, rich, and utterly addictive cheesy flavor we all crave.

Instant Pot Mac and Cheese: The Ultimate Comfort Food Solution

Macaroni and cheese holds a special place in my heart – it’s more than just a dish; it’s a culinary love language. As I embark on sharing recipes on this blog, my passion for mac and cheese will quickly become evident. You can anticipate a delightful array of macaroni and cheese recipes in the coming year, and that’s just the beginning! My obsession with this classic comfort food drives me to continuously explore innovative and straightforward methods of preparation.

This particular 5-ingredient Instant Pot Mac and Cheese recipe stands out as perhaps the simplest yet. Its ease of preparation is twofold: first, it’s cooked in the Instant Pot, a kitchen appliance renowned for its ability to simplify cooking tasks, making quick work of even complex meals. Second, and equally important for busy households, it requires only five core ingredients! I specifically developed this recipe to cater to my picky toddler, who, despite my adventurous palate during pregnancy and his early introduction to solids, prefers straightforward, uncomplicated flavors. He predominantly favors bread, pasta, and cereal, presenting a unique challenge that many parents can surely relate to. No matter how diligently we plan, parenting often brings unexpected culinary hurdles.

A Simple Solution for Picky Eaters

Navigating the culinary landscape with a picky eater means constantly seeking simple, relatively plain ways to prepare our family’s favorite dishes. Otherwise, my son would indeed subsist on air alone! I once envisioned myself as a mom whose children would exclusively enjoy fresh fruits and vegetables. Alas, after a year of consistent effort and struggle to broaden his palate, I now simply celebrate whenever he eats anything substantial. This understanding and shared experience fuel my desire to create recipes that genuinely make life easier for other parents.

Therefore, I wholeheartedly dedicate this straightforward, delightfully easy, and decidedly picky-eater-friendly 5-Ingredient Instant Pot Mac and Cheese recipe to all the moms, dads, and caregivers out there grappling with the challenge of feeding one (or more) reluctant eaters. Solidarity, mama, solidarity!

The Magic of 5 Ingredients (Plus Essentials!)

I proudly label this recipe as “5-Ingredient Mac and Cheese” because it focuses on five core “real” ingredients that form the heart of the dish. Beyond these five, you will naturally need water and salt. I intentionally omit these from the “5 ingredients” count, assuming they are pantry staples readily available in every kitchen and won’t require a special trip to the grocery store. In the rare event you find yourself without salt, rest assured that the inherent saltiness from the butter and the processed Velveeta cheese will provide ample seasoning for your macaroni and cheese, ensuring a flavorful result.

You’ll also notice a few optional seasoning ingredients listed further down. These additions are entirely flexible and are meant to introduce a subtle extra layer of flavor if you desire. However, if you are specifically catering to a super picky eater, it’s often best to stick to the bare essentials and forgo any additional seasonings to ensure maximum acceptance and enjoyment.

Gather Your Ingredients for Easy Instant Pot Mac and Cheese

• Macaroni (2 cups): For this recipe, a small-cut pasta is essential. Elbow macaroni is highly recommended due to its ideal size for both cooking evenly in the Instant Pot and perfectly holding the creamy cheese sauce. Using a significantly larger or smaller pasta cut can alter the liquid ratios and cook times, potentially impacting the final texture and consistency of your mac and cheese. Stick to elbow macaroni or a very similarly sized pasta for the best results.
• Butter (¼ cup, divided): Salted butter is preferred for an extra layer of flavor. You’ll use 1 tablespoon of butter in the initial cooking phase of the macaroni, contributing to its taste and preventing sticking. The remaining butter will be crucial for creating the roux, the foundational thickening agent for your rich cheese sauce.
• Flour (2 tablespoons): All-purpose flour, whether unbleached or regular, is recommended. This will combine with the butter to form a roux, which is vital for thickening the milk into a luxurious, smooth cheese sauce.
• Milk (1 cup): Milk forms the creamy base of your cheese sauce. While whole milk is my preference for its richness and velvety texture, you can successfully use 2% or even 1% milk if that’s what you have on hand or prefer, though the sauce may be slightly less decadent.
• Processed Cheese (½ pound): The secret to this recipe’s unparalleled creaminess and classic flavor is ½ pound of processed cheese, such as Velveeta. Cut it into ½-inch cubes to ensure it melts quickly and evenly into the sauce. This type of cheese, often referred to as American cheese, is specifically designed for superior melting properties, yielding that smooth, no-grain texture.
• Water (2 cups): You will need 2 cups of drinking-quality water for cooking the macaroni in the Instant Pot.
• Salt (½ teaspoon): A small amount of table salt is added during the pasta cooking stage to season the macaroni itself. Remember, the butter and Velveeta also contribute significant saltiness.

Optional Flavor Enhancers:

• Ground Black Pepper (⅛ teaspoon or to taste): If your household doesn’t include ultra-picky eaters, a touch of freshly ground black pepper can add a subtle warmth and depth to your homemade mac and cheese, elevating its overall flavor profile.
• Dry Ground Mustard Powder (½ teaspoon): A classic, subtle ingredient in many traditional homemade macaroni and cheese recipes, dry mustard powder doesn’t make the dish taste like mustard. Instead, it subtly enhances the cheesiness, bringing out a more complex and savory flavor. If you have some in your spice rack, I highly encourage you to add it for that extra gourmet touch.
• Other Seasonings (to taste): Feel free to experiment with a pinch of paprika for color and mild flavor, or a tiny dash of cayenne pepper for a hint of heat, if your family enjoys it. Adjust these to your particular tastes and dietary preferences.

Step-by-Step Instructions: Mastering Instant Pot Mac and Cheese

Part 1: Cooking the Macaroni in the Instant Pot

1. To begin, place the elbow macaroni directly into the inner pot of your Instant Pot. This recipe works perfectly in either a 6-quart or an 8-quart Instant Pot. While I haven’t personally tested it in a 3-quart model, it should likely function without any issues due to the minimal liquid volume.
2. Next, add the 2 cups of water, ½ teaspoon of salt, and 1 tablespoon of salted butter into the Instant Pot with the macaroni. Stir the contents gently to ensure all the macaroni is adequately submerged under the water, which is crucial for even cooking and preventing dry spots.
3. Securely place the lid on your Instant Pot and rotate the steam release valve to the “sealing” position.
4. Select the “Pressure Cook” or “Manual” setting (depending on your Instant Pot model) and set the cooking time to 4 minutes on high pressure. The Instant Pot will take a few minutes to come to pressure before the cooking countdown begins.
5. Once the 4-minute high-pressure cooking cycle is complete, the Instant Pot will beep. Immediately press the “Cancel” button to turn it off. Then, carefully and cautiously, flip the steam release valve from “sealing” to “venting” to perform a full manual pressure release (quick release). Stand clear of the valve as steam will rapidly escape.
6. Once the float valve (the small metal pin on the lid) drops down, indicating that all pressure has been safely released, you can carefully open the lid of the Instant Pot.
7. Stir the cooked macaroni thoroughly to separate any strands that may have stuck together. Then, carefully transfer the macaroni to a colander in your sink to drain any remaining cooking liquid. For best results, place a plate or a clean bowl over the top of the colander to keep the macaroni warm while you proceed with preparing the delectable cheese sauce. This prevents the pasta from cooling and clumping.

Part 2: Crafting the Creamy Macaroni and Cheese Sauce in the Instant Pot

8. With your pasta drained and kept warm, set your Instant Pot to the “Sauté” function on the normal or medium setting. Allow the pot a few moments to heat up.
9. Once the inner pot is sufficiently hot (you may see a “Hot” indicator or feel the warmth), add the remaining 3 tablespoons of butter to the Instant Pot. Let it melt completely, swirling it around the pot.
10. Once the butter is fully melted and shimmering, add the 2 tablespoons of all-purpose flour to the pot. Immediately begin to whisk vigorously to combine the butter and flour, creating a smooth paste known as a roux. Continue whisking until no dry bits of flour remain and the mixture forms a cohesive, slightly thick mass.
11. Keep whisking the roux frequently to prevent it from sticking or burning. You want to cook the raw “flour” taste out, aiming for a very light golden hue – not dark brown. This process usually takes about 2-3 minutes, but it can be quicker if your Instant Pot is particularly hot. A well-cooked roux is key for a smooth, flavorful sauce.
12. Now, it’s time to incorporate the milk. Slowly drizzle in a small amount of the whole milk into the Instant Pot, continuously whisking as you pour. The mixture will thicken very quickly. Keep whisking until it is completely smooth and lump-free. Then, gradually add the remaining milk in small increments, whisking thoroughly after each addition until all the milk has been incorporated and you have a consistent, lump-free sauce base. This gradual addition is essential to prevent lumps.
13. Allow the sauce to continue cooking on the “Sauté” function, whisking frequently, until it has visibly thickened to your desired consistency. This usually takes an additional 1-3 minutes. The sauce should be coating the back of a spoon.
14. Once your béchamel-like sauce is thickened, add all the cubed processed cheese (Velveeta) into the Instant Pot.
15. Whisk the processed cheese into the sauce continuously until it has completely melted and the sauce is smooth, velvety, and homogenous. The Velveeta will contribute significantly to the creamy texture and rich flavor.

Part 3: Combining and Serving Your Mac and Cheese

16. With your cheese sauce perfected, it’s time to bring it all together! Add the warm, cooked macaroni back into the Instant Pot with the cheese sauce.
17. Using a spoon or spatula, gently fold the macaroni into the sauce until every piece is thoroughly coated in the rich, creamy cheese mixture. Ensure an even distribution of sauce.
18. At this point, if desired and if your diners are not ultra-picky, you can add any additional seasonings like ground black pepper (⅛ teaspoon or more), dry mustard powder (½ teaspoon), a pinch of paprika, or a tiny dash of cayenne for a bit of warmth. Stir well to combine these optional additions.
19. Serve your Instant Pot Mac and Cheese immediately! This dish is at its absolute best when served fresh, hot, and gloriously creamy.

Expert Tips for Perfect Instant Pot Mac and Cheese

• Don’t Overcook the Pasta: Four minutes at high pressure is ideal for elbow macaroni. Overcooking will result in mushy pasta, which is less enjoyable. Remember, the pasta will continue to cook slightly from the residual heat even after the pressure release.
• Whisk, Whisk, Whisk: A smooth roux and a lump-free sauce are achieved through continuous and vigorous whisking, especially when adding the milk. Don’t rush this step.
• Keep Pasta Warm: Draining the pasta and placing a lid or plate over the colander ensures the macaroni stays warm and pliable, making it easier to mix into the sauce without clumping.
• Taste and Adjust: Always taste your sauce before adding the pasta. You might find you want a tiny bit more salt or an extra pinch of an optional seasoning.
• Serve Immediately: Macaroni and cheese is best enjoyed fresh. As it cools, the sauce will thicken considerably, and the texture can change.

Storage and Reheating Recommendations

While this 5-Ingredient Instant Pot Mac and Cheese is undeniably best enjoyed on the day it’s prepared, as its creamy texture is at its peak, you can absolutely store and reheat leftovers. Please note that the sauce will thicken and may dry out significantly upon cooling.

• Storing: Transfer any leftover mac and cheese to an airtight container and refrigerate promptly for up to 3-4 days.
• Reheating on the Stovetop: This is often the best method for reheating. Place the leftovers in a saucepan over medium-low heat. Add a splash of milk (1-2 tablespoons per serving) and stir continuously. Heat gently until warmed through, adding more milk as needed to restore a creamy consistency.
• Reheating in the Microwave: For a quick reheat, place a single serving in a microwave-safe bowl. Add a tablespoon or two of milk. Cover loosely and microwave in 30-second intervals, stirring between each, until heated through. Add more milk if it appears too dry.

Substitutions for Your Instant Pot Mac and Cheese

Exciting Variations for Your Mac and Cheese

While this 5-ingredient recipe is perfect in its simplicity, it also serves as an excellent base for creative variations. Feel free to customize it to suit your family’s preferences:

• Bacon Mac and Cheese: For a savory upgrade, cook and crumble 4-6 slices of bacon. Stir most of the crispy bacon bits into the finished macaroni and cheese, and reserve some for a garnish on top for added crunch and flavor.
• Queso Mac and Cheese: Transform your mac and cheese into a Tex-Mex delight by adding one small can (about 4 ounces) of diced green chilies (undrained) to the cheese sauce along with the Velveeta. For an extra kick, a pinch of cumin or chili powder can also be added.
• Broccoli Mac and Cheese: To sneak in some vegetables, steam about 2 cups of fresh broccoli florets until tender-crisp. Fold the steamed broccoli into the finished cheese sauce with the macaroni until evenly coated.
• Spicy Mac and Cheese: For those who love a bit of heat, add a generous pinch of cayenne pepper, a dash of hot sauce, or finely diced jalapeños (fresh or pickled) to the cheese sauce.
• Garlic Herb Mac and Cheese: Sauté 1-2 cloves of minced garlic in the butter before adding the flour for the roux. A teaspoon of dried Italian seasoning or a mix of dried parsley and chives can also be stirred in with the Velveeta.

More Easy Meal Ideas for Your Instant Pot and Beyond:

• Instant Pot Homemade Hamburger Helper
• Instant Pot Creamy Chicken Tortilla Soup
• Slow Cooker Queso Chicken Tacos
• Slow Cooker Lemonade Chicken
• Air Fryer Chicken Fajitas

Easy Instant Pot Mac and Cheese

An incredibly easy 5-Ingredient Instant Pot recipe that is enthusiastically approved by even the pickiest eaters! It’s almost as simple as preparing the boxed version, and just as friendly for toddlers. This Instant Pot Mac and Cheese will be ready in minutes, delivering all the classic comfort of the original homemade dish.

Course: Instant Pot Recipes

Cuisine: American

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Servings: 4-6 Servings

Calories: 282 kcal

Author: Dorothy Bigelow

Ingredients

• ¼ cup butter, divided
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ½ pound Velveeta (processed cheese), cut into ½” cubes
• 2 cups elbow macaroni
• 2 cups water
• ½ teaspoon salt
• Optional: ⅛ teaspoon ground black pepper
• Optional: ½ teaspoon dry mustard powder

Instructions

1. Add the elbow macaroni, water, 1 tablespoon of butter, and ½ teaspoon of salt to the inner pot of your Instant Pot. Stir well to ensure the macaroni is submerged under the water.
2. Place the lid on your Instant Pot and move the valve to the “sealing” position.
3. Cook on high pressure for 4 minutes.
4. When the cook time is finished, press the “cancel” button to turn the Instant Pot off. Carefully move the valve to “venting” to do a full manual pressure release.
5. Once the pin has dropped, indicating the pressure has been fully released, carefully remove the lid from the Instant Pot.
6. Stir the macaroni and drain it in a colander in the sink. Place a bowl over the colander to keep the macaroni warm while you prepare the sauce.
7. Select the “Sauté” function and let the Instant Pot warm up.
8. Once the pot is warm, add the remaining 3 tablespoons of butter to the Instant Pot.
9. Once the butter is melted, add the flour and whisk well until no dry flour remains.
10. Continue cooking the roux, whisking often to prevent burning. You want to cook out the “flour” taste and achieve a very light golden hue. This should take 2-3 minutes, but may be quicker depending on your pot’s heat.
11. Once the roux is sufficiently cooked, slowly pour in a small amount of the whole milk. Whisk vigorously to combine. This mixture will become very thick, very quickly. Whisk until it is lump-free, then add more milk and whisk again. Repeat this process until all the milk is incorporated and you have a smooth, lump-free sauce base.
12. Let the sauce cook until thickened, whisking frequently. This should take 1-3 minutes.
13. Add in the cubed processed cheese (Velveeta), and stir well to help it melt completely into the sauce.
14. Once the processed cheese is fully melted and the sauce is smooth, add the cooked macaroni. Fold the macaroni into the sauce until it is completely covered.
15. Optionally, you may add ⅛ teaspoon (or more) of ground black pepper and ½ teaspoon dry ground mustard for a little extra flavor if desired. You may also season to your own particular tastes with seasoned salt, paprika, and/or cayenne, which all make great additions.
16. Serve the macaroni immediately. This macaroni and cheese does not reheat very well, so I highly recommend serving and consuming it on the day of preparation for the best quality.

Notes

Servings: This recipe yields approximately 4 main dish servings, or 6 side dish servings.

Leftovers: As mentioned, this recipe is best consumed fresh. If you opt to reheat it, the microwave or stovetop are the best methods. Always add a splash of additional milk during reheating, as the mac and cheese tends to dry out considerably.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 825mg | Fiber: 1g | Sugar: 5g

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