by Holly
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 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!
- Cook the first four ingredients in a saucepan. Add milk and whisk gently until smooth.
- Add cubed Velveeta and continue to whisk until the cheese is melted and smooth.
- Remove from heat and stir in the shredded cheeses and macaroni.
- 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.
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
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
- Baked Mac and Cheese – most comforting meal ever!
- Jalapeno Mac and Cheese Bites – perfect party appetizer
- Creamy Stovetop Macaroni and Cheese – boiled in milk!
- Homemade Mac and Cheese Casserole – rich & creamy casserole
- Grilled Mac and Cheese Sandwich – 2 childhood favorites in one!
- 3 Cheese Cavatappi – so cheesy
Velveeta Mac and Cheese
Prep Time 15 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
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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.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Made this for my picky husband tonight, and he loved it. We used Velveeta Queso Blanco cheese and Monterey Jack / Colby blend (didn’t have any cheddar on hand). I added a little extra of the 2nd cheese and some chopped jalapeños. I think the extra cheese made it a little creamier. I also just used the bread crumbs on top, without the extra butter and cheese. I’m pretty sure I will be making this a lot. Thanks for an awesome recipe!
This dish is very flavorful, but I’ve made this twice exactly as written and it doesn’t turn out creamy. Any advice would be appreciated. Thank you.
Are you cooking the melted butter and other ingredients for a couple of minutes before adding the milk? When adding the milk, are you adding a little at a time and stirring well? Are you letting it cook once all of the milk is added before adding the cheese? Also, stir the cheese in well before adding the macaroni. We have found this creates a creamy sauce. Hope that helps!
Sometimes I will even add 1/3ish cup of sour cream to the sauce before adding noodles. Really good and might help with the creaminess.
Holly, I got a Question on the Topping
1 table spoon melted butter, qtr cup of panko and 2 tablespoons of sharp cheddar
am i just drizzling on the butter , then sprinkle the panko and sharp cheddar. just want to get this right thanks
The topping ingredients are combined in a small bowl and sprinkled overtop.
This is my “go to” recipe! If I need to get all fancy, I pop it on the pellet grill and give it a good smoke. I top it with candied jalapeños and crumbled bacon. I prefer it naked, however.
I just made this and followed the directions precisely. Except, the only thing I did different was, I sliced the Velveeta cheese and placed it on a cookie cooling rack then put it in the freezer for an hour. Then I put the cooling rack with the frozen velveeta into my smoker until the cheese was thawed. I used a cold smoker so it took an hour. Then I cubed it up. I also used smoked Cheddar and smoked Gouda 7oz each (from the store). It is incredible! Definitely the best macaroni and cheeses I’ve ever eaten.
I bet the smoked cheese added amazing flavor!!
This is fancier than the Kraft Velvetta recipe and so much better. The white sauce , added “real” cheese, and crunchy topping make it special. The suggestions for add–ins are creative ideas. I usually throw chopped fresh broccoli with the pasta for the last 2 minutes of cooking. I’ve also used French’s crispy fried onions for the topping.
Instead of water, I used chicken stock so the noodles would not be bland and no salt is needed throughout the cooking.
Delicious idea!
Was so good. My husband’s favorite Mac and cheese now. Thank you
I doubled the recipe. I also added 2 slices of Swiss cheese that I needed to use when I added the sharp cheddar to the velveeta mixture. The melted cheeses tasted wonderful! Now the dish is going in the frig until ready to cook in 2 days. Sure looks beautiful!!
My granddaughters love this. Me too.
I make one half plain, the other gets sprinkled with buttered and crushed Ritz crackers with 1/2 tsp of Olde Bay seasoning. Totally yummy.
I doubled this recipe and added 1 cup shredded gouda (not smoked) and 1/4 tsp nutmeg. Also, I recommend slightly overcooking macaroni noodles for baked macaroni and cheese. It was almost perfect, the sauce was just a bit too thick. Next time a bit more milk. But, overall great flavor!!
Overcooking??? I’ve found that UNDERcooking pasta that’s going to be baked is the way to go – otherwise, it’s completely mushy once it comes out of the oven. Just my opinion, however.
It lacked flavor so i just adding some salt and pepper
Can you make this a day before and reheat the next day would it still be good, or can you make it ahead but not bake it until you want it?
This recipe is best baked just before serving.
How far in advance can be this be assembled? Hoping to assemble at least a day or before adding the topping and baking.
This can be made up to 48 hours in advance.
Made this for dinner today and it was a big hit with the kids. They absolutely loved it. Pretty good easy mac and cheese.
Can you double the recipe??
Thanks!
Yes, this can be doubled. You may need to increase cook time slightly.
How many servings will this make?
6 servings.
I love mac and cheese. I made this. Followed the recipe exact and it was SO SO GOOD! I’ll be making this all the time. Thank you!
I love it, I did add cauliflower because I had some. Absolutely the cheesiest! Thx for the recipe!
You’re welcome Lorrie, so glad you love this mac and cheese!
I’ve made this several times for my family and for crowds- a win every time! Thanks for a great recipe!!