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
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
>/div>
Do you grease the baking dish?
Yes, I grease the baking dish. Enjoy Cindi!
8oz of dry macaroni is 2 cups.
I made this tonight..is 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!
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.
That sounds delicious Gilly! I am so glad you enjoyed this recipe!
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.
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.
How much evaporated milk do I add? and do I still add the one cup of regular milk?
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.
Very very delicious and creamy
My grandson loves this recipe.
Thank you!
Made this for dinner added a pinch garlic seasoning. It was a HIT!
Can I make this recipe with Cavatappi pasta?
Hi Alba, yes this can be made with cavatappi.
I made this recipe x 10 to feed 50 people. It turned out awesome! Very cheesy!
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!
delicious
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!
Hi-I just made this and it was easy & deelicious! We love the topping.
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!!
All of my friends loved it!!! No leftovers! Thank you!
Can this recipe be increased for a 9×13 pan? Help!!
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!
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!
I hope you love this version, Judy!
Did according to recipe…put in fridge and it seems so dry…what can I do to fix this?
Hi Nancy, you can mix in a little extra Velveeta and milk while reheating to help.
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!
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!