#Make mac n cheese with velveeta free

Repeat this until all the milk is gone and you have a lump free sauce. Whisk until it is lump free, then add more milk and whisk again. This mixture will become very thick, very quickly.

Once the roux has been sufficiently cooked, slowly pour in a small amount of the whole milk.

You will need to cook and whisk for 2-3 minutes to achieve this, but it may be less time if your pot is particularly hot. You want to cook the 'flour' taste out, and you are looking for a very light golden hue.

Continue cooking, whisking often to prevent burning.Once the butter is melted, add the flour and whisk well until all no dry flour remains.Once the pot is warm, add the remaining 3 tablespoons of butter to the Instant Pot.Select the 'Sauté' function and let the instant pot warm up.Place a bowl over the colander to keep the macaroni warm while you prepare the sauce. Stir the macaroni and drain in a colander in the sink.Once the pin has dropped, indicating the pressure has been fully released, carefully remove the lid from the Instant Pot.When the cook time is finished, hit the 'cancel' button to turn the Instant Pot off.Place the lid on your Instant Pot and move the valve to 'sealing'.Stir well to ensure the macaroni is submerged under the water. Add the elbow macaroni, water, 1 tablespoon of butter, and 1 teaspoon of salt to the inside of your Instant Pot.It is a nice addition, and so if you have some on hand I would encourage you to add some. Dry ground mustard powder: This is a classic ingredient in homemade macaroni and cheese recipes, but isn’t necessary for this recipe.Ground black pepper: If you don’t have ultra picky eaters, a little ground black pepper can be a welcome addition to your homemade mac and cheese!.You will also need 2 cups of drinking quality water, and about 1/2 teaspoon of table salt.Processed cheese: You will need a half of a pound of processed cheese (like Velveeta), cut into 1/2″ cubes.I prefer whole milk for this recipe, but you can use 2% or 1% if desired. Milk: You will need some milk to make the base of the cheese sauce.Flour: I recommend using unbleached all purpose or regular all purpose flour for this recipe.1 tablespoon will be used for cooking the macaroni, and the remainder will be for making a roux for the cheese sauce. Butter: You will need 1/4 cup of salted butter.Elbow macaroni is highly recommended! Any larger (or significantly smaller) cut pasta will throw off ratios for sauce and cook times, so it’s best to stick to something very similar in size to elbow macaroni. Macaroni: You will need a small cut pasta for this recipe.

But we all end up with unique challenges, no matter how hard we try to avoid them.

Which is really not what I expected, since I was rather adventurous during my pregnancy and throughout his early months of starting solids. He’s very much a bread, pasta and cereal eater. It rarely gets any easier than that! And secondly, it has just 5 ingredients! This is a recipe I developed specifically for my picky toddler, who tends to like things on the simple side. First of all, it’s made in the Instant Pot. This 5 Ingredient Instant Pot Mac and Cheese is probably the easiest yet. I would expect that over the next year or so, you can expect no less than 5 or 6 macaroni and cheese recipes…and that’s just the basic variety! I’m so obsessed with this classic comfort food, that I’m always coming up with new ways of preparing it. I’m just getting started with sharing recipes on this blog, but something you will quickly learn is how much I love macaroni and cheese. Please see my Disclaimer for more information. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please note that some of my blog posts here at Dash for Dinner may contain affiliate links.