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    Foody Schmoody Blog Recipes For Everyone » Instant Pot

    Published: Jul 25, 2019 · Modified: Oct 9, 2022 by foodyschmoody ·

    Instant Pot Velveeta Mac & Cheese

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    A creamy side dish, this Instant Pot Velveeta Mac and Cheese is a family favorite! Easy to make and ready in about 10 minutes, perfect option for a quick weeknight meal!

    Kids and adults will both love this cheesy pasta!

    Jump to:
    • Ingredients
    • Instructions
    • Serving suggestion
    • FAQ
    • Printable Recipe Card

    Some of the text in this post has been updated but the delicious recipe remains the same.

    velveeta mac & cheese on plate with chicken

    As an Amazon Associate I earn from qualifying purchases. For more information please visit my disclosure page

    Typically, I serve this creamy mac and cheese as a side dish to chicken, pork or steak but if you'd rather use it as an entrée, simply double the recipe (see FAQ for more info).

    I know, some of you may balk at the use of Velveeta and that's okay. Maybe it isn't for you, but I have to say, Velveeta does result in the creamiest mac and cheese. Give it a try before you judge.

    If you absolutely cannot get on board with Velveeta then perhaps head over and check out my other Instant Pot Mac & Cheese, which uses cheddar and parmesan.

    Ingredients

    • Pasta - elbow macaroni, small shells or other small shaped pasta
    • Butter
    • Water
    • Salt & Pepper
    • Velveeta
    • Milk

    Instructions

    Melt butter in the instant pot, using the sauté function. Add water, salt & pepper and then the pasta.

    Do not stir the pasta but gently push it with a spoon to make sure it is all in the water. Stirring may cause the pasta to settle and burn to the bottom.

    mac & cheese ready to cook in pot

    Once the timer beeps, release the pressure (quick-release).

    Now you can stir in the milk and the cheese. The residual heat should be enough to melt the cheese but if not, you can turn it back to sauté for a minute.

    Taste for salt and pepper and add if necessary.

    velveeta cubed
    stirring cheese into mac & cheese
    mac & cheese on wooden spoon

    Serving suggestion

    Velveeta Mac and Cheese makes a great side dish to many things including these dishes:

    • Air Fryer Crispy Boneless Pork Chops
    • Homemade Chicken Nuggets
    • Rib-Eye Steak

    New to the Instant Pot? Check out this article on Parade.com for 8 Ground Beef Instant Pot Recipes for easy meal ideas!

    FAQ

    What spices can I add to Velveeta Mac and Cheese?

    Salt and pepper are the go to but if you want even more flavor, try adding garlic powder.

    How do I double the recipe for Instant Pot Velveeta Mac and Cheese?

    To double the recipe, simply double all ingredients. Cook time and instructions remain the same.

    Sure enough, whenever I post an Instant Pot recipe on social media, I get the question "Why bother with the Instant Pot for simple mac and cheese".

    So, before you ask me that, here are the reasons I prefer to make my Velveeta Mac and Cheese in the Instant Pot.

    • Easy Clean Up - The instant pot liner can go in the dishwasher.
    • Kids - This is an easy recipe that my kids can help with. For whatever reason, they seem less intimidated by the Instant Pot than they do with the stove top flames.
    • Heat - No heating up the house on a hot day

    Not sure which Instant Pot to get?  I have this one which I purchased on Amazon.  It has been great so far and I highly recommend it.  If you have a large family, perhaps up to an 8 qt.

    Printable Recipe Card

    velveeta mac & cheese on plate with chicken

    Instant Pot Velveeta Mac and Cheese

    foodyschmoody
    Creamy and delicious Mac & Cheese made easily in the Instant Pot.  Great weeknight side dish or entree.
    4.41 from 22 votes
    Print Recipe
    Prep Time 2 mins
    Cook Time 6 mins
    Total Time 8 mins
    Course dinner, lunch
    Cuisine American
    Servings 4
    Calories 367 kcal

    Equipment

    • 1 Instant Pot / Pressure Cooker

    Ingredients
      

    • 8 ounces elbow macaroni or other small pasta shape
    • 2 tablespoon butter
    • 2 cup water
    • 1 teaspoon salt I always use kosher salt
    • ¼ teaspoon black pepper
    • 6 ounce velveeta cheese cubed
    • ⅓ cup milk more to achieve desired consistency

    Instructions
     

    • Place butter in Instant Pot.Set Instant Pot to saute and allow butter to melt. Turn off saute mode. Add water, salt, pepper and pasta.
    • Cover and lock lid in place and make sure the vent is set to sealed. Set timer to 6 minutes high pressure cooking.
    • When timer is up, carefully switch to venting and allow pressure to release.
    • The Instant Pot should now have switched to "keep warm" mode, leave it on "keep warm" and stir in cubed cheese and ⅓ C milk. Add more milk in small quantities if desired, depending on how you prefer the consistency.
    • Adjust for salt and pepper and serve immediately.

    Nutrition

    Calories: 367kcalCarbohydrates: 48gProtein: 16gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 1318mgPotassium: 307mgFiber: 2gSugar: 6gVitamin A: 626IUVitamin C: 0.04mgCalcium: 287mgIron: 1mg
    Keyword cheesesteak, pasta, instant pot, comfort food, mac and cheese, pasta, side dish
    Tried this recipe?Let us know how it was!

    Foodyschmoodyblog.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.

    Instant Pot Velveeta Mac & Cheese

     

    More Instant Pot

    • Instant Pot Chicken Chili Verde (Only 6 Ingredients)
    • Instant Pot Lasagna Soup
    • Instant Pot Buffalo Chicken Soup
    • Broccoli Cheese Soup (Instant Pot Recipe)

    Reader Interactions

    Comments

    1. Jen says

      December 03, 2019 at 11:18 am

      I have a question. Do you think it would be ok if I used Velveeta Cheese Sauce that’s prepackaged & already “melted”?

      Reply
      • foodyschmoody says

        December 04, 2019 at 9:38 pm

        I have not tested the recipe with that ingredient so I can’t say for sure. I would imagine it would be okay and my guess would be to cut back on the milk...?

        Reply
        • Jessica says

          March 31, 2021 at 8:05 pm

          I am trying it tonight. Using the velveeta liquid cheese that comes with the “shells and cheese” and I will add no milk. Unless I believe it is too thick.

          Reply
          • foodyschmoody says

            April 05, 2021 at 9:53 am

            I'd love to know how it worked out?

            Reply
    2. Linda says

      January 11, 2020 at 6:51 pm

      Followed this recipe exactly and got soup. I finished it off on the stove to reduce the liquid down. I did a quick release. Is that where I went wrong?

      Reply
      • foodyschmoody says

        January 12, 2020 at 8:33 pm

        The recipe calls for a quick release. This recipe has been reviewed several times on pinterest and I haven't heard of it being too soupy, I'm perplexed. Let's get some more information to find out why:
        What type of milk did you use (1%, 2% etc)
        What shape of pasta did you use (elbow, shells etc)
        Did you use brand name Velveeta block cheese or something similar?

        Reply
        • Linda Meisch says

          January 12, 2020 at 9:20 pm

          When I opened the pot, the elbow macaroni was floating in water already. I used a 3 qt Instant Pot. I added 2% milk and Velveeta. I had hoped it would thicken up, but it didn't. I dumped it in a pot and heated in on the stove to reduce the liquid.

          Reply
          • foodyschmoody says

            January 13, 2020 at 8:56 pm

            One last question - did you do 8 oz pasta by weight or by volume?

            Reply
            • Linda Meisch says

              January 13, 2020 at 10:14 pm

              I divided the 16 oz box of elbows exactly in half.

            • Todd Pritchard says

              February 08, 2020 at 5:31 pm

              Some pressure cookers will automatically set themselves on low pressure for foods such as rice and grains. You have to make sure it's on high pressure. I had to use the "Beans/Chili" button on mine.

            • foodyschmoody says

              February 11, 2020 at 10:19 am

              Interesting. I actually never use the pre-set buttons but rather manually set time and pressure. This could have beeen the original posters issue

    3. Merle Sander says

      January 27, 2020 at 9:01 pm

      This may sound ignorant, but I got to ask. Do you or do you not drain the elbows before you add the cheese?

      I ask as I have just followed your recipe and I didn't see anywhere you mentioning draining the noodles. So now I have a cheesy elbow noodle soup.

      Reply
      • foodyschmoody says

        January 28, 2020 at 9:35 am

        I do not drain as just about all the water is gone when the lid comes off. Let me ask, did you measure your pasta by weight or volume? That could make the difference.

        Reply
    4. Jenny says

      March 17, 2020 at 9:17 pm

      5 stars
      This recipe was awesome it was actually the first time using my instant pot and it turned out great. Only thing was something was my error and that was i added a little to much salt. I also added garlic powder and evaporated milk instead of milk. I also double the recipe and it still turned out great.

      Reply
    5. Jolene Hoover says

      April 02, 2020 at 7:41 pm

      I doubled the recipe for my 8 qt. IP. Plus 4 more oz.. velveeta, more milk and 1/2 c. bagged/shredded Monterey jack/Colby cheese that needed to be used. I had no problem with anything. I just prefer our mac and cheese to be saucey. I liked it. My daughter said Grandma would like it. And she was a home economics teacher who cooked almost everything from scratch !

      Reply
      • Sarah says

        August 08, 2021 at 4:02 pm

        How long did you cook it for with doubling the recipe?

        Reply
        • foodyschmoody says

          August 08, 2021 at 4:42 pm

          Cook time remains the same even with doubling the ingredients - enjoy

          Reply
    6. Kayla McBeth says

      July 14, 2020 at 12:29 am

      I'm brand new to the instant pot world , my question is can I double this recipe for a 6qt? I'm waiting for it to arrive and gathering recipes in the meantime but so far all I'm finding in regards to pasta is only 8oz and I usually make 16oz and now I'm wondering if I should have ordered larger than 6qt.

      Reply
      • foodyschmoody says

        July 14, 2020 at 11:35 am

        I have a 6qt and have had great luck in doubling (Taco Pasta doubles perfectly) recipes (cook time the same). I have not doubled this particular recipe yet as we use it as a side dish and 8 oz works for my family. I would imagine it would work out great.

        Reply
    7. Diane Britt says

      July 19, 2020 at 11:27 pm

      What butter do you recommend?

      Reply
      • foodyschmoody says

        July 20, 2020 at 4:31 pm

        The butter I use mostly is by Cabot Creamery.

        Reply
    8. Jenner says

      August 26, 2020 at 5:59 am

      5 stars
      This is amazing! Second time making it perfect each time. Definitely our new go to for Mac N Cheese! I added a tsp of garlic powder, onion powder and 1/2 tsp of paprika used chicken broth instead of H2O. So glad I found U! Going to make it basic N try sneaking it in on my picky son who loves KFC's! Can't wait

      Reply
    9. Amanda says

      January 10, 2021 at 3:58 pm

      I’m planning to make this recipe this week and I wanted to add some hamburger meat to it. Is this something I should cook separately and then add after I’ve completed the full recipe or is there a way I can also cook the meat in the instant pot??

      Reply
      • foodyschmoody says

        January 11, 2021 at 6:20 am

        I haven’t prepared this recipe with hamburger but you might be interested in my IP cheeseburger Mac recipe https://foodyschmoodyblog.com/instant-pot-cheeseburger-mac/

        Reply
      • September Lynn says

        February 23, 2021 at 5:37 pm

        I have made "cheese burger mac n' cheese" a bunch of times and I would recommend to cook the hamburger in the instant pot and instead of draining the grease from the hamburger just use a little less butter. It will add a more beefy taste to the mac n' cheese. Most of the time I also add frozen veggies and sometimes mushrooms to the recipe if you do this I would suggest reducing the amount of water. If you cook 8 oz. of pasta use 8 oz. of frozen veggies and reduce the amount of water in the instant pot by at least 1/4 of a cup, If you use 16 oz. of pasta use 16 oz. of frozen veggies and reduce the water by 2/3 of a cup and if you add fresh or canned mushrooms add them when you put the cheese in and let it rest a little while, the fresh mushrooms will cook from the from the heat of the warming setting and will have a nice texture and if you use canned they won't get all rubbery

        Reply
    10. Sandy Lamb says

      April 27, 2021 at 7:00 pm

      5 stars
      I just got through making this and I must tell you that I followed the instructions exactly and it was PERFECT! The best mac and cheese that I've ever made and the best part was I could grill the hamburger steaks while I was cooking the macaroni! The IP kept it warm until the steaks got done and it just took a minute to add the Velveeta and a splash of milk!
      I have found a new go-to Macaroni and cheese recipe!!
      I can't wait for my Grandkids to find out that it didn't come from a box! ( For this Yankee living in Tennessee, that's a pretty big feat!) 🙂
      Thank you so much for this recipe!

      Reply
      • foodyschmoody says

        April 27, 2021 at 9:38 pm

        Thank you so much for your review! So happy you enjoyed it!

        Reply
    11. Evie says

      September 03, 2021 at 4:05 pm

      Tried this recipe. I had to scoop out most of the water after I cooked the pasta. Would have been way to soupy. Came out good when I did tnat

      Reply
      • foodyschmoody says

        September 07, 2021 at 9:09 am

        This is surprising to me. What kind of pasta did you use? Also, did you measure your pasta by weight or volume? That could be the problem.

        Reply
    12. Debbie says

      September 06, 2021 at 5:06 pm

      I made it ahead of time because I’m using my instant pot to make ribs. How do you recommend reheating?

      Reply
      • foodyschmoody says

        September 07, 2021 at 9:08 am

        When I have re-heated leftovers the next day I typically put it in a pan on the stove with a small splash of milk and continuously stir it over medium-low heat.

        Reply
    13. Brenda Chasse says

      November 29, 2021 at 6:33 pm

      Can this be put in the freezer?

      Reply
      • foodyschmoody says

        November 30, 2021 at 10:32 am

        I have not tested this so I can't say for sure.

        Reply
    14. Tina says

      February 12, 2022 at 2:39 pm

      5 stars
      My grandkids and husband loved this! Will be making again! Super easy.

      Reply
    15. Cindy says

      March 02, 2022 at 10:59 pm

      5 stars
      This was great! I doubled the recipe but only used 3 cups of water. It was perfect.

      Reply
      • foodyschmoody says

        March 03, 2022 at 7:42 am

        I often double it too because the kids (and me) always want leftovers!

        Reply

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