Blue Jean Chef Pressure Cooker Beef Mac and Cheese

May 26, 2022 Post a Comment

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

Let'south just become this out of the way. This is not a healthy recipe. Brand 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 every bit 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, nil melts like this cheesy wonder of modernistic science. I love vintage everything, and information technology doesn't go more than vintage than a Sunday supper that includes a rich macaroni and cheese side dish made with Velveeta.

The Instant Pot gives you a modernistic 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 ain modifications. That modified recipe is what you see here. It turned out creamier, and who couldn't use more comforting, creamier food right now?

Ingredients for Instant Pot Mac and Cheese with Velveeta

Butter: because butter makes everything amend and it is the base of operations 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 together every bit needed to thin to a proficient consistency. Get-go with ane/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 level 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 ii/3s the cook time stated on the pasta package
When cook fourth dimension is complete, reduce the pressure level using the quick release method.
Carefully remove the lid.
Immediately add together 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 sense of 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 yous'll be delighted to know information technology freezes really well!

Tips for reheating frozen Instant Pot Mac and Cheese with Velveeta

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

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Description

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

2 tbs butter
16 oz Pasta (shells or elbow)
ii one/2 cups Veggie Stock
i/two to 1 loving cup Milk or Half and One-half (add to your liking. Start with 1/2 cup)
1 1/2 cups Velveeta Cheese (grated)
i/2 loving cup Cheddar Cheese (grated)
two oz. Cream Cheese

Preheat the force per unit area cooker using the saute setting.
Add the butter and stir in the dry out pasta to glaze.
Pour in the veggie stock and lock the lid into place.
Force per unit area cook on high for two/3s the cook time stated on the pasta package.
When cook time is complete, reduce the force per unit area using the quick release method. Carefully remove the hat.
Immediately add together the remaining ingredients and stir well. Replace the lid and let mixture to sit, covered, for 5 minutes. Remove the lid and stir.
If mixture is likewise thick for your taste, add more than stock 1/4 cup at a time until the desired consistency is reached.
Flavour to taste with salt and pepper. Add some fresh chopped parsley to garnish.

Notes

Find I used the stock to cook the pasta as opposed to h2o. I thought it gave a heartier flavor that using plain water. You can utilize h2o or any kind of stock you prefer. I just happen to employ veggie stock for everything. The 365 Brand stock from Whole Nutrient has the lowest salt, but you can utilise whatever you adopt. However, stocks have widely ranging amounts of sodium, and I notice it important to monitor sodium earlier 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 then you lot cheese sauce doesn't stick to the stainless inner pot.

Keywords: Instant Pot Mac and Cheese with Velveeta

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How-do-you-do! I'm Pattymac

Sewist, Baker, Maker

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

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Swenson Wujjok