Velveeta Mac and Cheese is an easy take on a creamy comfort food!
This recipe combines elbow macaroni with both cheddar cheese and Velveeta for a delicious side dish or meatless main.
- This recipe has an easy homemade sauce.
- It has a double dose of cheese for a creamy texture and bold flavor.
- Skip the baking and mix it on the stovetop if you’re in a hurry.
How to Make Velveeta Mac and Cheese
It can even be assembled in advance and stored in the fridge until it’s time for the oven.
- Make the sauce: Cook butter, flour, & seasonings (recipe below). Whisk in milk.
- Add cheese: Add Velveeta and cheddar until smooth.
- Add pasta: Stir in the elbow macaroni.
- Bake: Transfer to a casserole dish, add the topping, and bake.
This baked Velveeta mac and cheese is a full meal in itself. You can serve it with garlic bread and a caesar salad if you’d like.
Variations and Additions
- Seasoning: I prefer keeping the seasonings simple. However, you can add additional seasonings to taste, such as garlic powder, paprika, salt, and pepper.
- 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
Storage, Freezing, and Reheating
Velveeta mac 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 back for up to 4 months. Thaw in the fridge overnight before reheating.
- To Reheat: Pop leftovers in the microwave or heat up on the stovetop, adding a little bit of milk as needed.
More Mac & Cheese Recipes
Velveeta Mac and Cheese
This Velveeta mac and cheese recipe is a favorite comforting meal.
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Preheat the oven to 350°F.
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To make the topping, combine breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons cheddar cheese. Set aside.
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Bring a medium saucepan of salted water to a boil. Cook the elbows al dente (firm) according to package instructions. Drain well, do not rinse.
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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.
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Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.
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Remove from heat and add ½ cup cheddar cheese and the drained pasta. Stir well to combine.
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Transfer the macaroni mixture to a 2-quart baking dish and sprinkle with the topping.
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Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.
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Rest 5 minutes before serving.
- Sharp cheddar can be replaced with other varieties of shredded cheese, such as Swiss or Parmesan.
- Preshredded cheese can be used in this recipe.
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.
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