instant pot macaroni and cheese velveeta

#Instant pot macaroni and cheese velveeta how to
#Instant pot macaroni and cheese velveeta for mac
#Instant pot macaroni and cheese velveeta full
#Instant pot macaroni and cheese velveeta free

Some other popular ones that I sometimes add are mustard powder and a mild vinegar-based hot sauce. My favorite additions are garlic powder, onion powder, salt, and pepper.

How Do I Make Velveeta Mac And Cheese Better?Īdding some spices is key to making the best Velveeta mac and cheese.

#Instant pot macaroni and cheese velveeta full

See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc. Bake until the cheese has melted, then broil until the cheese is bubbling and starting to turn golden brown at the edges. Transfer the noodles and sauce to the prepared baking dish, and sprinkle the shredded cheddar cheese on top. Gently stir to evenly coat the elbow macaroni in the Velveeta mac and cheese sauce. Add the cooked macaroni noodles to the skillet. Stir until the Velveeta cubes have melted into the sauce. Simmer while whisking to thicken the sauce. Whisk in the onion powder, garlic powder, and ground black pepper. Keep whisking until it reaches a smooth consistency. Slowly pour in the milk while whisking constantly. Whisk the flour into the butter to create a roux. (See the recipe card below for the full printable instructions.)

Heat a large nonstick skillet, then add the butter and swirl to coat the bottom of the pan. Bring a large pot of salted water to a boil, and boil the macaroni noodles according to the package instructions, then drain the noodles through a colander. Start by preheating the oven and greasing a casserole dish with cooking spray.

#Instant pot macaroni and cheese velveeta how to

How To Make Baked Mac And Cheese With Velveeta Pizza mozzarella is a delicious substitute if you don’t have any cheddar on hand. Pre-grated cheeses are coated in an anti-caking agent, and that stops them from melting smoothly. I definitely recommend using freshly shredded cheese though. It has loads of flavor and melts perfectly on top of the pasta. It’s smooth, creamy, and just totally delicious.įreshly shredded cheddar cheese is my favorite for topping the mac and cheese. I love using Velveeta in mac and cheese sauce because it really has the best texture for melting. Milk: I used whole milk in this recipe, and I’d recommend using at least 2% milk for maximum flavor (and to reduce the chances of the sauce separating).Ĭheese: We’re using a combination of Velveeta and cheddar cheese.

#Instant pot macaroni and cheese velveeta free

Dry mustard powder is also a really popular and common ingredient in mac and cheese recipes, so feel free to add a small amount in if you’d like. I’d also recommend tasting the sauce before stirring in the noodles to see if you want to add any salt in (it’s an optional ingredient here, since some people find the Velveeta salty enough on its own). Spices: A combination of onion powder, garlic powder, and ground black pepper season this mac and cheese perfectly. If you just add the flour to the milk, it will clump up and not have the best texture. It’s important to mix the flour with a fat first, and then add the milk in after. I prefer using butter because it’s so flavorful, but you can use olive oil if that’s all you have on hand.įlour: Flour is mixed with the melted butter to create a roux that will thicken the mac n cheese sauce. Either way it will be totally delicious!īutter: Butter is the fat we’re mixing with the fat to make the roux, which is how the sauce is thickened.

#Instant pot macaroni and cheese velveeta for mac

Pasta: I prefer using elbow macaroni pasta for mac and cheese, but you can also use conchiglie (shell pasta) if you like.