Pressure Cooker Velveeta Mac and Cheese
Stir together 2 cups water or chicken broth (recommended for more flavor, but decrease salt to 1/4 teaspoon), 2 cups uncooked macaroni, 3 tablespoons butter, salt, and pepper in the pressure cooker. Omit flour from recipe.
Seal lid and cook on HIGH pressure for 5 minutes (for regular pasta or gluten free). Quick release pressure.
Add 3/4 cups milk and cubed cheese. Heat on SAUTE LOW, stirring constantly, until cheese melts and sauce is smooth. Stir in additional 1/2 cup – 1 cup freshly shredded cheddar cheese for extra cheesy flavor.
Serve immediately or transfer to a baking dish. Top with shredded cheese or other desired toppings, and broil for 1-2 minutes.
How to Make Gluten Free Mac and Cheese
Substitute gluten free flour for all-purpose flour. I use and recommend Cup 4 Cup gluten free flour.
Use gluten free macaroni. My favorite brand to use is Barilla Gluten Free Elbows.
When boiling the gluten free macaroni, cook it for half the time called for al dente pasta. Gluten free pasta has a tendency to overcook and become mushy. By par-boiling the pasta, it will finish cooking in the oven as it bakes.
Velveeta Mac and Cheese on the Stovetop
Save yourself time and extra step by making Velveeta Mac and Cheese entirely on the stovetop.
Prepare recipe as written, except reduce milk by 1/2 cup. After the cheese has melted into the sauce, stir in cooked macaroni, and serve!
Toppings or Mix-Ins for Baked Mac and Cheese
Sliced tomatoes
Shredded cheese, such as grated cheddar, pepper jack, sharp cheddar, or parmesan
Crumbled potato chips
Cooked and chopped bacon, ham, or tuna
Crushed Cheez-its
Sliced hot dogs
Bread crumbs
Broccoli florets
BBQ sauce
