velveeta mac and cheese recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best velveeta mac and cheese recipe

Velveeta mac and cheese is the recipe I reach for when I want something warm and filling without spending an hour at the stove. I grew up eating the boxed version and I still keep a block of Velveeta in the fridge for this. It melts smooth without the grainy texture you get from some shredded cheeses, so the sauce comes out creamy every single time. The whole thing takes about 25 minutes from start to finish, which matters on a weeknight when everyone is hungry and asking what is for dinner.

My kids ask for this more than any other side dish. They like it plain, and I like that I can get them to eat a vegetable with it if I stir in some broccoli or serve peas on the side. It works just as well for a holiday table or a potluck as it does on a random Tuesday. I have brought it to cookouts, birthday parties and Thanksgiving, and there is never any left in the dish. That reliability is the main reason it stays in my rotation.

Beyond the taste, this is a meal that gives you something back. The cheese and milk bring calcium and protein to the table, and the pasta provides energy for busy days. I pair it with grilled chicken or a simple salad to round it out, and my family leaves the table satisfied. It is not a dish I make every day, but it is one I feel good about serving when I do.

Creamy Velveeta Mac and Cheese

4.9 from 1509 votes

Elbow macaroni folded into a smooth, velvety cheese sauce made with Velveeta and a simple butter-and-flour base. It comes together in one pot on the stovetop and bakes briefly for a soft, custardy finish.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pasta

8 oz elbow macaroni
1 tbsp salt, for the pasta water
1 tbsp unsalted butter, for greasing the dish

For the Cheese Sauce

2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
8 oz Velveeta, cut into 1-inch cubes
1/2 tsp dry mustard powder
1/4 tsp black pepper
1/4 tsp salt, or to taste

Optional Topping

1/2 cup shredded cheddar cheese
2 tbsp panko breadcrumbs

👨‍🍳Directions

1Preheat the oven to 350°F and grease an 8×8-inch baking dish with 1 tbsp of butter.
2Bring a large pot of water to a rolling boil, add 1 tbsp of salt, and cook the elbow macaroni for 1 minute less than the package directions call for. It should still have a slight bite in the center. Drain and set aside.
3Return the empty pot to the stove over medium heat and melt 2 tbsp of butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture smells nutty and turns pale golden.
4Pour in the milk in a slow stream while whisking, so no lumps form. Cook for 3 to 4 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
5Reduce the heat to low and add the Velveeta cubes a handful at a time, stirring until each addition melts completely before adding more. Stir in the dry mustard, black pepper, and 1/4 tsp of salt.
6Fold the drained macaroni into the sauce and stir until every piece is coated. Taste and adjust the salt if needed.
7Scrape the mixture into the prepared baking dish. If using the topping, scatter the shredded cheddar and panko evenly over the surface.
8Bake uncovered for 15 to 20 minutes, until the edges bubble and the top turns light golden. Let it rest for 5 minutes before serving so the sauce sets.

🔧Equipment

Large pot
Whisk
Wooden spoon
8×8-inch baking dish
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 50mg🧂Sodium: 780mg🌾Total Carbs: 34g🥦Dietary Fiber: 1g🍬Sugars: 7g🥩Protein: 14g

📝Notes

Tips: Keep the heat low when melting the Velveeta, since high heat can make the sauce grainy. For a looser, stovetop-style mac and cheese, skip the baking step and serve straight from the pot. Leftovers thicken in the fridge, so reheat with a splash of milk over low heat or in the microwave. Undercooking the pasta by a minute keeps it from turning mushy in the oven.

Watch Video Of How Creamy Velveeta Mac and Cheese Works

I make this Velveeta mac and cheese for weeknight dinners, potlucks, and holiday meals because it is creamy, simple, and reliable. It works well for family gatherings since it feeds a group and pleases both kids and adults. If you want a dish you can count on no matter the occasion, this is the one I keep on my list.

❓ Frequently Asked Questions About Creamy Velveeta Mac and Cheese

1. Do I need to make a roux for Velveeta mac and cheese?

No, and that’s one of the reasons the recipe is so forgiving. Velveeta melts into a smooth sauce on its own when you warm it gently with milk and butter, so a flour-and-butter roux is optional. A roux does help if you want a thicker, more set sauce or plan to bake the dish with a crumb topping. If you skip it, start with less milk and add more as the cheese melts until you reach the consistency you like.

2. Can I make Velveeta mac and cheese ahead of time?

Yes. Cook the pasta just shy of al dente, stir in the sauce, and transfer the mixture to a buttered baking dish. Cool it uncovered for about 20 minutes, then cover tightly and refrigerate for up to two days. When you’re ready to serve, add a splash of milk, cover with foil, and bake at 350°F until it’s hot through and bubbling at the edges, roughly 25 to 30 minutes.

3. Why did my cheese sauce turn out thick or stringy?

Heat is usually the culprit. Velveeta breaks down best over low to medium-low heat, so keep the burner gentle and stir often instead of letting the sauce come to a boil. Adding the cheese in cubes rather than one big block also helps it melt evenly. If the sauce tightens up too much, whisk in warm milk a couple of tablespoons at a time until it loosens.

4. Can I freeze the leftovers?

You can, though the texture changes. The pasta tends to absorb liquid and soften further, and the sauce can turn slightly grainy after thawing. If you want to freeze it, portion it into airtight containers while it’s still saucy, leaving a little extra milk in the mix, and use it within two months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a covered dish in the oven with an extra splash of milk.

5. What can I substitute for Velveeta?

Any smooth-melting processed cheese loaf will behave the same way. If you’d rather use regular cheese, combine it with a roux or a small amount of American cheese so the sauce stays creamy instead of separating. Sharp cheddar alone gives you more flavor but a grainier texture, so many cooks blend cheddar with a softer cheese for the best of both.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts