This Velveeta Mac and Cheese is rich and delicious!
Elbow macaroni is smothered in a quick homemade cheese sauce with both cheddar cheese for flavor and Velveeta for a rich creamy texture.
- Velveeta adds cheesy goodness and creaminess to a traditional cheese sauce.
- The sauce is easy to make and 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
- Make the sauce: Make the sauce according to the recipe below.
- Add cheese: Whisk in the Velveeta cheese and sharp cheddar cheese until smooth.
- Add pasta: Stir in cooked macaroni noodles.
- Bake: Transfer to a casserole dish, add the topping, and bake.
This baked Velveeta mac and cheese is a full meal or the perfect side dish. 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 Quick Mac & Cheese? Yes, Please!
While this Velveeta mac and cheese is at the top of our list, we love mac and cheese in any form!
Did you make this Velveeta Mac and Cheese? Leave us a rating and a comment below!
Velveeta Mac and Cheese
Velveeta mac and cheese is a creamy, cheesy dish that’s always a crowd-pleaser.
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Preheat the oven to 350°F.
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To make the topping, combine breadcrumbs, cheddar cheese, and melted butter. 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.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave until heated through.Â
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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.
Course Casserole, Main Course, Pasta, Side Dish
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