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 513 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


  • 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


  • 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 513 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
Velveeta cheese on a plate and Velveeta Mac & Cheese in a white dish with writing

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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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Recipe Rating


  1. I made this delicious the family all loved it I did add a little garlic salt,fresh basil and smoked paprika to the topping will definitely make again!5 stars

  2. Just made this for Thanksgiving and it turned out delicious. I added creole seasonal to the bread crumbs for some spice and it was perfect. Loved this recipe, best one.5 stars

  3. We love this recipe! My son and I wanted to make a big mac and cheese for Thanksgiving dinner as a side dish from our turkey. We used up all our spices, so we did it topping less. It was as good as ever! All I love besides this is my family and the move 21 Jump Street.5 stars

  4. This was a very easy recipe .I added 12 0z evaporated milk to make the sauce creamier . 8 oz was too dry for me. Otherwise good.5 stars

  5. I used 16 oz. of gluten free elbow macaroni, 4T of olive oil and 4T butter. Needed 2 cups of milk and Velveeta. I also added 24oz. evaporated milk. I added shredded 4 c. of sharp cheddar. I did not add flour. Plus, I added the seasoning that was in the recipe. This mac and cheese was very creamy. Everyone loved it. I always try to include those who have dietary restrictions in my meal planning.5 stars

  6. I made the macaroni and cheese and it was a huge hit, my husband raved about it! and I loved it too! Thank you so much!5 stars

  7. Followed to the “T” with one small addition. We love smokey flavors in our house so added 1/2 tsp Smoked Paprika to a double batch and YUM! Everyone scarfed it up!5 stars

    1. Wow! This exceeded my expectations!
      I have never reviewed a recipe before, but felt I MUST on this one. I added 1/2 tsp smoked paprika per another reviewer. My super picky daughter said it was good (although a little too cheesy for her). It was soooo good, and not too cheesy for me! Thanks!!5 stars

    1. A 9×13 pan is 3qt so you would need to increase the recipe. Click “print” on the recipe and change the servings to 9 which will make 1 ½ of the recipe. I also think that if you doubled it, it would work fine in a 9×13 but might need a little bit of extra cooking time. Let us know how it goes!

  8. Thank you for the Velveeta Mac and Cheese recipy. I have one older person who likes lots of seasonings. I like a more gentle Mac and Cheese. My daughter needs to have an ungluten recipy. She knows how to make it so everyone in the family will enjoy it. Someone gave us a box of velveeta cheese. It’s looks yummy!

    1. Hi Nancy, you can mix in a little extra Velveeta and milk while reheating to help.

  9. Can I cook the sauce & pasta and completely assemble for baking later? I am preparing this for a large group and would rather do the cooking a day or two in advance, and then bake the day of the event. I like this recipe because the velveeta squares seems much easier than grating (just a guess), but if you have another mac & cheese recipe that works better for baking later, please let me know. Thank you!

    1. Hi Sue, you could prep the sauce and pasta separately and then reheat the sauce and prep in the casserole to bake the day of. Hope that helps!