This Velveeta Mac and Cheese is rich and delicious!
Elbow macaroni is smothered in a quick homemade cheese sauce with both cheddar cheese for flavor and Velveeta for a rich creamy texture.
You’ll Love This Velveeta Mac & Cheese Because…
- Velveeta adds cheesy goodness and creaminess to a traditional cheese sauce.
- The sauce is easy to make and has a double dose of cheese for a creamy texture and bold flavor.
- Skip the baking and mix it on the stovetop if you’re in a hurry.
How to Make Velveeta Mac and Cheese
- Make the sauce: Make the sauce according to the recipe below.
- Add cheese: Whisk in the Velveeta cheese and sharp cheddar cheese until smooth.
- Add pasta: Stir in cooked macaroni noodles.
- Bake: Transfer to a casserole dish, add the topping, and bake.
This baked Velveeta mac and cheese is a full meal or the perfect side dish. You can serve it with garlic bread and a Caesar salad if you’d like.
Variations and Additions
- Seasoning: I prefer keeping the seasonings simple. However, you can add additional seasonings to taste, such as garlic powder, paprika, salt, and pepper.
- Meat: Bacon bits or ham, ground beef, or shredded chicken/turkey.
- Veggies: Peas, carrots or broccoli, diced or Rotel style tomatoes, black olives or sliced jalapeños.
Storage, Freezing, and Reheating
Velveeta mac and cheese is easy to store, freeze, and reheat.
- To Store: Store in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Store in an airtight container or freezer back for up to 4 months. Thaw in the fridge overnight before reheating.
- To Reheat: Pop leftovers in the microwave or heat up on the stovetop, adding a little bit of milk as needed.
More Quick Mac & Cheese? Yes, Please!
While this Velveeta mac and cheese is at the top of our list, we love mac and cheese in any form!
Did you make this Velveeta Mac and Cheese? Leave us a rating and a comment below!
Velveeta Mac and Cheese
Equipment
Ingredients
- 2 cups elbow macaroni measured dry, approx. 8 ounces
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- ½ teaspoon onion powder
- 1 cup whole milk
- 8 ounces Velveeta cubed
- ½ cup shredded sharp cheddar cheese about 2 ounces
Topping
- ¼ cup Panko bread crumbs
- 2 tablespoons shredded sharp cheddar cheese
- 1 tablespoon melted salted butter
Instructions
- Preheat the oven to 350°F.
- To make the topping, combine breadcrumbs, cheddar cheese, and melted butter. Set aside.
- Bring a medium saucepan of salted water to a boil. Cook the elbows al dente (firm) according to package instructions. Drain well, do not rinse.
- Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder and cook for 1 minute while whisking.
- Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.
- Remove from heat and add ½ cup cheddar cheese and the drained pasta. Stir well to combine.
- Transfer the macaroni mixture to a 2-quart baking dish and sprinkle with the topping.
- Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.
- Rest 5 minutes before serving.
Notes
- Sharp cheddar can be replaced with other varieties of shredded cheese, such as Swiss or Parmesan.
- Preshredded cheese can be used in this recipe.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course, Pasta, Side Dish
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So basically half a pound of elbow mac for this recipe? What am I missing? I’d really like to try this recipe but am skeptical that that’s enough to make 6 servings.
2 cups dry (8oz) is about 3 cups cooked plus cheese and sauce, this accounts for ½ cup servings. You can double it if you’d like larger portions.