Velveeta Mac and Cheese

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.

A plate of Velveeta mac and cheese ready to serve

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.

Preparing the cheese sauce for Velveeta Mac and Cheese

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

A baking dish of Velveeta mac and cheese with a serving spoon

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

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This Velveeta mac and cheese recipe is a favorite comforting meal.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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Preheat the oven to 350°F.
To make the topping, combine breadcrumbs, 1 tablespoon melted butter, and 2 tablespoons cheddar cheese. Set aside.
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.
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 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.
Remove from heat and add ½ cup cheddar cheese and the drained pasta. Stir well to combine.
Transfer the macaroni mixture to a 2-quart baking dish and sprinkle with the topping.
Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.
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.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta

Cuisine American

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