Velveeta Mac and Cheese is an easy version of a creamy comfort food!
This recipe combines elbow macaroni with cheddar and Velveeta cheese for a delicious side dish or meatless main dish.
- This recipe uses an easy homemade sauce.
- has a double dose of cheese for a creamy texture and bold flavor.
- Skip the cooking and mix it up on the stove if you’re in a hurry.
How to Make Velveeta Macaroni and Cheese
It can even be assembled in advance and stored in the refrigerator until it is time to put it in the oven.
- Make the sauce: Cook butter, flour and seasonings (recipe below). Add the milk.
- Add cheese: Add Velveeta and cheddar cheese until smooth.
- Add the pasta: Add the elbow macaroni.
- Bake: Transfer to a saucepan, add topping and bake.
This Baked Velveeta Mac and Cheese is a complete meal in itself. You can serve it with garlic bread and Caesar salad if you wish.
Variations and additions
- Seasoning: I prefer to keep the seasonings simple. However, you can add additional seasonings to taste, such as garlic powder, paprika, salt, and pepper.
- Meat: bacon or ham bits, ground beef, or shredded chicken/turkey
- Vegetables: peas, carrots or broccoli, diced or Rotel tomatoes, black olives or sliced jalapenos
Storage, freezing and reheating
Velveeta macaroni and cheese is easy to store, freeze, and reheat.
- To store: Store in an airtight container in the refrigerator for up to 5 days.
- To freeze: Store in an airtight container or freezer for up to 4 months. Thaw in the refrigerator overnight before reheating.
- To reheat: Microwave or heat leftovers on the stove, adding a little milk as needed.
More macaroni and cheese recipes
Velveeta Mac and Cheese
This Velveeta macaroni and cheese recipe is a comfort food favorite.
Prevent your screen from going dark
-
Preheat oven to 350°F.
-
To make coverageCombine breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons cheddar cheese. Set aside.
-
Bring a medium saucepan of salted water to a boil. Cook elbows al dente (firm) according to package directions. Drain well, do not rinse.
-
Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder and onion powder and cook for 1 minute while whisking.
-
Gradually add milk, beating until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce heat to medium-low and cook for 2 minutes. Stir in cubed Velveeta cheese until melted and creamy.
-
Remove from heat and add ½ cup cheddar cheese and the drained pasta. Stir well to combine.
-
Transfer macaroni mixture to a 2-quart baking dish and sprinkle with topping.
-
Bake for 20 minutes or until heated through and topping is golden brown. Don’t overcook.
-
Rest 5 minutes before serving.
- Sharp cheddar cheese can be replaced with other varieties of grated cheese, such as Swiss or Parmesan.
- Pre-grated cheese can be used in this recipe.
Calories: 394 | Carbohydrates: 45gram | Protein: 19gram | Fat: 15gram | Saturated fats: 9gram | Cholesterol: 46mg | Sodium: 764mg | Potassium: 303mg | Fiber: 2gram | Sugar: 7gram | Vitamin A: 746UI | Calcium: 369mg | Iron: 1mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Main Course, Pasta Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
