If you’re looking for the creamy mac and cheese of your childhood, this is it! Homemade Velveeta cheese sauce with tender mac is what mac and cheese dreams are made of.
These days we have fancy mac and cheese with gruyere and breadcrumbs and all that, but do you ever dream of just easy plain mac and cheese, like the box kind, but without the powdered cheese and that mushy pasta? Enter this Velveeta mac and cheese. A perfect blend of nostalgia and good pasta.
This mac and cheese is a people pleaser! I mean, right now the only people I’ve been serving it to are myself and Mike, but boy oh boy does it hit the spot, especially after coming in from a crisp and cold walk. Super hearty and heartwarming, so cheesy and so easy.
This super easy homemade recipe is made on the stovetop and can be enjoyed as is, or baked. I like it straight from the stovetop into a bowl, with a spoon because it’s the ultimate in cozy.
I love this mac and cheese because it works as both a main and a side. I’ll serve it up with a salad as a main or as the most amazing side at Thanksgiving. Velveeta mac and cheese can do it all!
Velveeta is the absolutely best nostalgic cheese. It’s the cheese I grew up eating and it makes for the SMOOTHEST cheese sauce ever. It’s makes mac and cheese gooey, cheesy, creamy, and so good. Velveeta shells and cheese is the ultimate taste memory that brings me right back to all the good things about being a kid.
The reason why this particular Velveeta mac and cheese is amazing is because it uses the super smooth power of Velveeta but also has the extra added bonus of 1/2 cup of shredded cheddar. You can’t skip out on the Velveeta, but you can switch out the cheddar for your favorite cheese! Try:
To be honest, my favorite kind of mac and cheese is stove top mac and cheese because I don’t want to wait for baked! I just prepare the Velveeta mac and cheese and eat it straight from the pot.
Sometimes mac and cheese with a crispy baked top can’t be beat. If you’re a baked mac and cheese lover, just pop the mac and cheese into a casserole dish, top with some extra cheese and bread crumbs and bake at 350°F for about 20-30 minutes, or until the top turns golden, crispy, and crunchy.
Elbow mac is THE shape for mac and cheese, but sometimes you want something a little more adult. Try these if you’re (somehow) bored of the classic smile shape:
You can even go homemade! Fresh pasta is easier thank you think. Try this recipe for homemade garganelli or Lorighittas.
If you need to make even MORE Velveeta mac and cheese, there’s a handy recipe scaler that you can use below. Just change the “serves 4” to how many you need to serve. Just make sure that you use the ounce measure for the pasta because the scaler only changes the ounce amount for the pasta.
You can absolute make this mac and cheese ahead of time and then either bake it in the oven with breadcrumbs on top or reheat it on the stove with a splash of milk, stirring until it becomes loose and gooey. It comes together super quickly but I totally understand how making things ahead for dinner parties and big events makes things easy. I think it heats up perfectly the next day and some how tastes even better?
Yes! you can either store it in the fridge tightly covered for a week, or freeze in an air-tight container or heavy duty freezer bag for up to 1-2 months. Don’t forget to label and date it!
Pop it in the microwave, covered and loosen with a bit of milk if needed. You can also cover it with foil and bake it in a low oven (325°F) until hot, about 20 minutes. Stir in a bit of milk after warmed through if needed.
If you’re looking for the creamy mac and cheese of your childhood, this is it.
Cook the macaroni in a large pat of salted water according to the package directions and drain well. In a large saucepan, melt the butter over medium heat. When melted, stir in the flour, garlic powder, onion powder, and dry mustard, until smooth and incorporated.
Pour the milk into the pan in a thin stream while whisking, until smooth. Keep on medium heat, stirring occasionally, until the sauce bubbles and thickens, 3-5 minutes.
Add the cubed Velveeta and shredded cheddar and stir until melted and creamy.
Add in the drained macaroni, mixing until evenly coated, taste and season with salt and pepper. Enjoy!
To bake: Scoop the mac and cheese into a oven safe casserole dish, top with 1/4 cup of shredded cheddar and 1/4 cup panko breadcrumbs or crushed ritz crackers and bake at 350°F until the cheese melts and is golden and crisp, 20-30 minutes.
Velveeta Mac and Cheese
Amount Per Serving
Calories from Fat 198
% Daily Value*
Saturated Fat 12.8g80%
* Percent Daily Values are based on a 2000 calorie diet.
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