Velveeta Mac and Cheese is dreamy, creamy and delicious! This easy mac & cheese recipe starts with a homemade cheese sauce. The addition of Velveeta adds some creamy comfort while a couple of handfuls of real cheddar add a deeper cheese flavor.

This macaroni recipe is hearty and heartwarming perfect as a side dish or as a potluck dish when you want to have a crowd pleaser!

Velveeta Mac and Cheese on a white plate

Velveeta is one of those foods that take us back to childhood. It has been around since 1918, gracing everything from grilled cheese sandwiches to cheese sauce. It’s added to casserole recipes and used in rotel dip or drizzled over loaded nachos. It’s even been used as fishing bait! No kidding!

How to Make Velveeta Mac and Cheese

This super easy homemade recipe can be baked or made on the stovetop. It can even be assembled in advance and stored in the fridge until it’s time for the oven!

  1. Cook the first four ingredients in a saucepan. Add milk and whisk gently until smooth.
  2. Add cubed Velveeta and continue to whisk until the cheese is melted and smooth.
  3. Remove from heat and stir in the shredded cheeses and macaroni.
  4. Pour into a casserole dish and sprinkle with topping. Then bake!

This easy casserole dish is a full meal in itself but it delicious served with garlic bread and a caesar salad on the side.

Ingredients for Velveeta Mac and Cheese in a pot and a dish

Delicious Mac and Cheese Additions

So many add-ins, what a great way to get extra veggies into the kids or to use up leftovers!

  • 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

Velveeta Mac and Cheese being scooped out of a dish

How to Reheat Mac and Cheese

Velveeta Mac and Cheese is super easy to store, freeze, and reheat, too!

  • To Store: Scoop mac and cheese into a zippered bag or a container with a tightly fitting lid. Keep refrigerated until ready to reheat.
  • To Freeze: Use an airtight container but be sure to label the zippered bag or container with the date. Frozen mac and cheese should keep in the freezer about two months.
  • To Reheat: Pop in the microwave or heat up on the stovetop. Add a little bit of milk to loosen it up and don’t forget to refresh the flavors with a dash of salt and pepper!

More Yummy Mac & Cheese Recipes

Velveeta Mac and Cheese on a white plate
4.95 from 566 votes↑ Click stars to rate now!
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Velveeta Mac and Cheese

Velveeta mac and cheese is a hearty and heartwarming meal!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients  

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ teaspoon onion powder
  • 1 teaspoon dry mustard powder
  • 1 cup milk
  • ½ pound Velveeta cubed
  • 2 cups elbow macaroni measured dry (approx. 8 ounces)
  • ½ cup sharp cheddar

Topping

  • ¼ cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 2 tablespoons cheddar cheese

Instructions 

  • Preheat oven to 350°F.
  • Cook macaroni al dente according to package directions. Drain.
  • Melt butter, flour, mustard powder, and onion powder in a medium saucepan over medium heat. Cook 1-2 minutes.
  • Add milk a little at a time whisking after each addition. Bring to a boil, reduce heat and cook 2-3 minutes.
  • Stir in cubed Velveeta and continue stirring until melted and creamy. Remove from heat and add sharp cheddar. Stir in macaroni.
  • Spread macaroni into a 2QT baking dish. Combine topping ingredients in a small bowl and sprinkle overtop.
  • Bake 20 minutes or until hot and crumbs are golden.
4.95 from 566 votes

Nutrition Information

Calories: 394 | Carbohydrates: 45g | Protein: 19g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 764mg | Potassium: 303mg | Fiber: 2g | Sugar: 7g | Vitamin A: 746IU | Calcium: 369mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta
Cuisine American
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Velveeta Mac & Cheese being scooped with a fork with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Spice it up with a can of Rotel. Also, I cook the macaroni in a mixture of half water and half whole milk. Dry mustard is a must with this recipe (I also use it in potato salad).5 stars

  2. DELICIOUS! I added garlic powder, salt and pepper and in place of the dry mustard (I didn’t have any on hand) I used a tablespoon of yellow mustard. One of the easiest mac and cheese recipes I’ve ever made. The flavor in this mac and cheese with the velveeta is by far one of the best I’ve had!5 stars

  3. The flavor was great but I wish I had added at least 1/2 cup more milk. It wasn’t quite creamy enough. Easy to prepare.5 stars

  4. I doubled the batch and found it a little dry? Any suggestions as to how to make it not as dry? (Besides covering with foil while baking) And could I use heavy cream to replace the milk?3 stars

    1. I haven’t had problems with this recipe being dry. Did you measure 2 cups of macaroni with a measuring cup? Did you use elbow macaroni?

      If you’re finding it dry you could either increase the amount of sauce or decrease the bake time. Over-baking can also cause it to dry out. And yes, you can replace milk with cream if you want a richer casserole!