Set the instant pot to the saute setting, low, and add the evaporated milk, the Velveeta, the 3 cups of the cheddar cheese and simmer until the cheese is melted. When the timer goes off, do a quick release.Use the manual setting, high, for 5 minutes.
These are the cheeses I’d recommend based on the flavor you want: Shredded cheese in a package has an anti-caking agent that makes it more difficult to melt smoothly. The most important thing will be to grate it from a block rather than buying shredded cheese. You’ll want to use more of a hard cheese, at least for the main cheese in this dish. What kind of cheese to use for mac and cheese? Weigh out your noodles to make sure you have the exact amount so that your sauce doesn’t end up to runny or dry. My Instant Pot Mac and Cheese uses a only 5 ingredients with no pre-cooking required, so it’s basically throw it in and turn it on! Even easier than boiling water. But, if you were holding back from making homemade Mac and cheese because you thought it would be too difficult or time consuming, I just want to be here to reassure you that if making homemade mac and cheese is important to you and you have an Instant Pot, then nothing could be easier. No disrespect intended toward boxed Mac and cheese here, it certainly has it’s place and time in our lives. If you could make homemade mac and cheese in less time than it takes to make from a box, would you? This Instant Pot Mac and Cheese is prepped in less than 10 minutes and cooks in 3! Plus it uses REAL cheese!