Velveeta Mac and Cheese

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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
4.96 from 283 votes
Review Recipe

Velveeta Mac and Cheese

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


  • 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


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

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  • 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

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
Velveeta cheese on a plate and Velveeta Mac & Cheese in a white dish with writing

Velveeta Mac & Cheese on a plate with writing>/div>

Velveeta Mac & Cheese being scooped with a fork with writing
About the author


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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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Recipe Rating


  1. 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!5 stars

  2. 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.4 stars

    1. 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!

    2. 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.5 stars

  3. 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

  4. 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.

  5. 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.

  6. 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.4 stars

  7. Instead of water, I used chicken stock so the noodles would not be bland and no salt is needed throughout the cooking.

  8. 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!!5 stars

  9. 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.5 stars

  10. 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!!4 stars

    1. 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.

  11. 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?

  12. Made this for dinner today and it was a big hit with the kids. They absolutely loved it. Pretty good easy mac and cheese.4 stars

  13. 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!