Velveeta Mac and Cheese
A rich, ultra creamy Velveeta mac and cheese that’s easy to make and perfect for family dinners, holidays, or potlucks. Smooth cheese sauce, tender pasta, and a golden buttery topping.
Ingredients
Main Ingredients
- 1 pound elbow macaroni (or shells)
- 12 to 16 ounces Velveeta, cut into cubes
- 2 cups milk (whole milk is best, but 2 percent works)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup shredded cheddar (optional, but highly recommended)
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 pinch paprika or cayenne (optional)
- 1/2 cup sour cream (optional for extra creamy)
- 3/4 cup panko or crushed crackers for topping
- 2 tablespoons melted butter for topping
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Instructions
Preparation Steps
- Boil the pasta. Salt your water like you mean it. Cook the macaroni just until it is barely tender. If the box says 8 minutes, usually do 6 to 7. Drain it and set it aside.
- Make the sauce base. In a saucepan, melt the butter on medium heat. Sprinkle in the flour and whisk for about 1 minute to cook off the raw flour taste.
- Add milk and melt the cheese. Slowly pour in the milk while whisking. Let it warm and thicken for 2 to 3 minutes. Add the cubed Velveeta and stir until melted. If using cheddar, add it now. Season with salt, pepper, garlic powder, and a pinch of paprika.
- Stir it all together. Turn off the heat. Stir in sour cream if using. Add the cooked pasta to the sauce and mix until every piece is coated. If it looks thick, splash in more milk.
- Top and bake. Pour into a buttered baking dish. Mix panko with melted butter and sprinkle over the top. Bake at 350°F for about 15 to 20 minutes until bubbly and lightly golden.
- Let it sit for 5 to 10 minutes before serving to set slightly, making it easier to scoop.
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Note
This mac and cheese is great for potlucks and can be customized with proteins and vegetables. It reheats well and can be made ahead of time.