Velveeta Mac and Cheese – Immaculate Bites

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Velveeta Mac and Cheese Recipe – Cheesy, satisfying, and creamy mac and cheese with Velveeta is super easy and economical! Any pasta coated with a rich, gooey cheese sauce and baked to golden perfection delivers pure comfort food. Enjoy it as a meat-free main dish or a side dish with your favorite protein.

Have you seen how many mac and cheese recipes are out there? And while I prefer freshly shredded cheddar, Velveeta is definitely a creamy shortcut. This straightforward recipe uses ingredients you likely have in your pantry. And it’s perfect on those busy weeknights when I want to have dinner on the table in less than an hour.

But you know I can’t leave things as they are. Adding sharp cheddar cheese and smokey Creole seasoning to the mix adds that little zing Velveeta lacks on its own. Then, customizing it with ham or sausage and veggies turns into a one-pot meal for super easy and delicious weeknight meals.

Spooning up a serving for melty, creamy Velveeta mac and cheese

Magical Velveeta Mac and Cheese

Did you know that the Velveeta cheese product has been around for more than 100 years? It has the ability to melt effortlessly into a silky sauce that perfectly coats every bit of the macaroni. Add more flavor and macaroni, and you have a superstar mac and cheese dish. Maybe that’s why Velveeta lovers call it liquid gold!

Recipe Ingredients

Recipe ingredients
  1. Macaroni – Traditional mac and cheese usually uses elbow macaroni. However, you can use any pasta you have on hand. Rotini, penne, shell, or bow-tie pasta all work well.
  2. Gravy – Butter and flour combine for the roux to thicken the cheese sauce. Add milk for the base, and all you have to do is add the cheese and seasonings. Whole milk has the best mouthfeel, but feel free to lower fat content if you’re watching calories.
  3. Seasonings – Onion powder, garlic powder, and good ol’ salt and black pepper provide a delectable flavor base. Creole seasoning is optional, but I love the sass it brings.
  4. Cheeses – The exciting combination of Velveeta and cheddar cheese gives this dish its signature flavor and texture.

How to Make Velveeta Mac and Cheese

Make the roux and sauce
  • Macaroni – Bring a large pot of water to boil, add a spoonful of salt, and cook the macaroni to al dente. Drain it in a colander and set aside (but not for too long so it doesn’t stick.
  • Roux – Heat the butter in a large skillet over medium. Whisk in the flour as soon as the butter melts, and continue whisking for about a minute until it’s a light tan color. (Photos 1-2)
  • Sauce – Add milk a little at a time, whisking as you go to avoid lumps. Simmer for about 5 minutes until the mixture slightly thickens. Turn off the heat. (Photos 3-4)
Add the cheeses and macaroni
  • Add Cheeses – Spread the Velveeta and ¾ of the cheddar cheese over the gravy in the skillet. Stir until thoroughly mixed. (Photos 5-6)
  • Seasonings – Stir in the onion, garlic powder, pepper, and Creole seasoning (if using). Continue stirring until everything’s melted, evenly combined, and smooth.
  • Mix – Add the cooked macaroni and mix until thoroughly combined, ensuring the sauce coats every macaroni. Adjust seasonings to taste. (Photos 7-8)
Bake the Velveeta mac and cheese
  • Bake – Transfer the pasta mixture into a lightly greased 4-quart casserole dish. Top with the remaining cheese. Bake at 375℉ (190℃) for about 12 minutes or until bubbly. Avoid overcooking so your mac and cheese doesn’t dry out. (Photos 9-10)
  • Optional: Add some breadcrumbs and lightly broil the casserole for 1-2 minutes for an extra golden top.
  • Serve – Sprinkle with chopped parsley and more cheese if desired. Let it rest for 5-10 minutes and serve hot.
Enjoying a plateful of Velveeta mac and cheese

Recipe Variations

  1. Meat Add-Ins – Add any of your favorite deli meats, cooked sausage, ham, bacon, or salami. You can also add chunks of leftover cooked chicken or turkey. Shrimp, crab, and lobster are perfect for a decadent special-occasion dish.
  2. Veggies – Broccoli florets, bell peppers, and green peas are naturally healthy and tasty additions to mac and cheese. It’s also a great way to get the kids to eat more veggies. 😉
  3. Make it Spicy – Make this dish smokier and sassier by adding an extra dash of Creole seasoning. Smoked paprika, chopped jalapenos, and green chilis are also delicious.
  4. Cheese Swap – Replace the sharp white cheddar with Gruyere for a more complex flavor profile. Or shred in some Gouda if you prefer caramel notes. Fresh, grated Parmesan will provide loads of umami savoriness.
  5. Stovetop – Don’t want to heat the oven? Make this recipe on the stovetop by heating it for a few more minutes after assembling. Just stir it well so it doesn’t stick to the bottom of the pan.

Tips and Tricks

  1. Add some breadcrumbs and lightly broil the Velveeta mac and cheese for 1-2 minutes for an extra golden top.
  2. Room-temperature milk cooks faster, so the sauce thickens faster. However, cold milk only takes a minute or two longer.
  3. Keep an eye on your milk and flour mixture and stir it regularly as it cooks. Milk boils over pretty quickly and can make the sauce lumpy.
  4. If the cheese sauce is a bit thick for your liking, you can add milk. Start slowly with a tablespoon and add more, a little at a time, until it reaches the desired consistency.

Make-Ahead Instructions

Make meal prep even easier by making this Velveeta mac and cheese ahead. Prepare the recipe as usual, but skip the baking step.

Cover the baking dish with plastic wrap. Refrigerate it for up to four days or freeze it for up to two months (thaw overnight in the fridge). Take it out of the refrigerator 30 minutes ahead, remove the plastic wrap, and put it into a cold oven (you don’t want to break the cold glass baking dish). Bake it for 20-30 minutes at 375℉ (190℃) or until bubbly.

Serving and Storage Instructions

Velveeta mac and cheese is irresistible hot from the oven, while the cheeses are melty and gooey! A sprinkle of chopped chives or parsley adds a beautiful finishing touch.

The chances for leftovers are slim to none. 😉 But if you do have any, store them in an airtight container in the fridge for up to four days. Or freeze it for up to two months. Thaw in the refrigerator overnight and reheat it.

Bake the leftover mac and cheese in a baking dish at 350℉ (180℃) for 20-30 minutes. Or pop individual servings in the microwave for 1-2 minutes.

What to Serve With Velveeta Mac and Cheese

This classic Thanksgiving side is excellent any time of year with brown sugar glazed hamoven-fried chicken, and easy coleslaw! Then, top things off with a buttery pecan pie for a happy family.

More Decadent Mac and Cheese Recipes to Try

  1. Broccoli Mac and Cheese
  2. Lobster Mac and Cheese
  3. Chili Mac and Cheese
  4. Buffalo Chicken Mac and Cheese
  5. Mac and Cheese Bites

Velveeta Mac and Cheese

Cheesy, satisfying, and creamy mac and cheese with Velveeta is super easy and economical! Any pasta coated with a rich, gooey cheese sauce and baked to golden perfection delivers pure comfort food. Enjoy it as a meat-free main dish or a side dish with your favorite protein.

Instructions

  • Bring a large pot of water to a boil, add a spoonful of salt, and cook the macaroni to al dente according to package instructions. Drain it in a colander and set aside.

  • Melt butter in a large skillet over medium heat. Whisk in the flour as soon as it melts and continue whisking for about a minute until it’s a light tan color.

  • Slowly add milk, whisking as you go so no lumps form. Simmer for 3-5 minutes until mixture slightly thickens. Then turn off the heat.

  • Spread the Velveeta and ¾ of the cheddar cheese over the gravy in the skillet. Stir until thoroughly mixed.

  • Stir in the onion, garlic powder, pepper, and Creole seasoning (if using). Continue stirring until everything’s melted, evenly combined, and smooth.

  • Add the pasta and mix until thoroughly combined, ensuring the sauce coats every macaroni. Adjust seasonings to taste.

  • Transfer the pasta mixture into a lightly greased 4-quart casserole dish. Top with the remaining cheese.

  • Bake at 375℉ (190℃) for about 12 minutes or until bubbly. Avoid overcooking so your mac and cheese doesn’t dry out.

  • Optional: Add some breadcrumbs and lightly broil the casserole for 1-2 minutes for an extra golden top.

  • Sprinkle with chopped parsley and more cheese if desired. Let it rest for 5-10 minutes and serve hot.

Tips & Notes:

  • Add some breadcrumbs and lightly broil the casserole for 1-2 minutes for an extra golden top.
  • Room-temperature milk cooks faster, so the sauce thickens faster. However, cold milk only takes a minute or two longer.
  • Keep an eye on your milk and flour mixture and stir it regularly as it cooks. Milk boils over pretty quickly and can make the sauce lumpy.
  • If the cheese sauce is a bit thick for your liking, you can add milk. Start slowly with a tablespoon and add more, a little at a time, until it reaches the desired consistency.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:

Serving: 240g| Calories: 719kcal (36%)| Carbohydrates: 36g (12%)| Protein: 43g (86%)| Fat: 45g (69%)| Saturated Fat: 27g (169%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 8g| Trans Fat: 0.4g| Cholesterol: 146mg (49%)| Sodium: 2813mg (122%)| Potassium: 765mg (22%)| Fiber: 1g (4%)| Sugar: 17g (19%)| Vitamin A: 2455IU (49%)| Vitamin C: 1mg (1%)| Calcium: 1256mg (126%)| Iron: 1mg (6%)



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