velveeta cheese recipe for mac and cheese
The Best velveeta cheese recipe for mac and cheese
Creamy Velveeta Mac and Cheese
A rich, comforting dish featuring Velveeta cheese melted into a creamy sauce over pasta, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded Velveeta cheese
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream (optional, for extra creaminess)
- 1 tbsp Dijon mustard (optional)
- 1 cup shredded Velveeta cheese
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tbsp melted butter
👨🍳Directions
-
1
Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water. -
2
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1–2 minutes. -
3
Slowly pour in milk while whisking constantly to avoid lumps. Cook until slightly thickened (~3–4 minutes). -
4
Reduce heat to low, stir in Velveeta, Parmesan, garlic powder, onion powder, salt, and pepper. Simmer for 2–3 minutes until cheese melts smoothly. -
5
If using heavy cream, stir it in now. Add reserved pasta water 1 tbsp at a time until sauce reaches a creamy consistency. -
6
Return pasta to the saucepan, tossing gently to coat evenly. Adjust seasoning if needed. -
7
Preheat oven to 375°F (190°C). Transfer mac and cheese to a greased baking dish. Sprinkle topping ingredients over the top. -
8
Bake for 15–20 minutes, or until bubbly and golden (optional: broil for 1–2 minutes for extra browning).
🔧Equipment
- Large saucepan
- Mixing bowls
- Whisk
- Kitchen torch (optional, for browning breadcrumbs)
- Baking dish (8×8-inch)
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of cream cheese or a dash of hot sauce.
- Substitute Velveeta with a blend of cheddar and mozzarella for a slightly different flavor profile.
- Make ahead: Reheat in the oven or microwave before serving.
Watch Video Of How Creamy Velveeta Mac and Cheese Works
❓ Frequently Asked Questions About Creamy Velveeta Mac and Cheese
What is the secret to making Velveeta mac and cheese extra creamy?
The secret lies in a few key techniques: Use a heavy-bottomed pot to prevent burning, stir continuously while melting the cheese to incorporate air for a smoother texture. Additionally, blend the melted cheese with a splash of milk or cream for extra creaminess before adding it to the pasta. Avoid boiling the cheese mixture too vigorously to prevent it from curdling.
Can I substitute Velveeta cheese with another brand, and if so, what’s the best alternative?
While Velveeta is iconic, you can use American cheese (like Philadelphia or Kewpie) or shredded cheddar mixed with a little cream cheese or butter for richness. For the closest texture, opt for pre-shredded cheese (not block cheese) to avoid a gritty texture. A 1:1 ratio works well, but adjust liquid slightly based on the brand.
How do I prevent my mac and cheese from getting too thick or dry?
To avoid a thick or dry consistency, always use enough liquid—about 1.5–2 cups of milk, broth, or cream sauce. Stir frequently while melting the cheese to prevent clumping. For extra moisture, add a splash of heavy cream or a beaten egg (after cooking the pasta) to bind it. If the sauce thickens too much, thin it with a little warm milk or broth.
Why does my Velveeta mac and cheese turn out grainy or lumpy?
Grainy or lumpy texture usually comes from using block cheese instead of pre-shredded (which contains anti-caking agents) or melting it too slowly. Pre-shredded cheese melts smoother, but if you must use block cheese, shred it yourself finely. Stirring vigorously while melting and blending the melted cheese with a splash of milk or cream also helps. Avoid overheating the cheese mixture.
Can I make Velveeta mac and cheese ahead of time and reheat it properly?
Yes, but reheating is key! Store leftovers in an airtight container for up to 3 days. To reheat, warm it gently in a pot over low-medium heat, stirring constantly, until smooth and creamy. Avoid boiling, as it can curdle. For extra fluffiness, mix in a little milk or cream before serving. Alternatively, reheat in the microwave in 30-second bursts, stirring in between.
