Velveeta Mac and Cheese
This classic stovetop to oven Velveeta Mac & Cheese recipe is creamy and cheesy due to the Velveeta cheese and has a delicious crispy Panko breadcrumb topping.
Mac and cheese always seems to be a favorite dish, especially for kids.
For an extra creamy and cheesy version, try this baked Velveeta mac and cheese recipe.
It has smooth and silky Velveeta combined with cheddar that is made into a rich cheese sauce that smothers the noodles.
Velveeta Mac & Cheese
This recipe comes together quickly, which is perfect for busy weeknights.
It's a crowd-pleaser any time of the year, but is especially loved during the colder months when we are craving something warm and filling.
It's great for busy weeknight, potlucks, or a lazy weekend at home.
Ingredients for Homemade Mac & Cheese with Velveeta
Macaroni- Elbow pasta holds sauce well and bakes up creamy. Any short pasta shape like penne or cavatappi works too.
Butter- I used unsalted butter.
Flour
Milk- Low fat or whole milk both work. I prefer to use whole.
Velveeta- Cut into cubes before adding.
Cheddar cheese
Breadcrumbs- Provides a delicious crunchy topping.
How to Make Velveeta Mac and Cheese Recipe
Cook elbow macaroni according to package instructions until just tender. Preheat oven to 350°F and grease a 2 quart casserole dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Slowly pour in milk, whisking constantly until thickened.
Add Velveeta and stir until fully melted.
Pour cheesy sauce over cooked macaroni in prepared dish and stir to coat. Top with cheddar cheese.
In a small bowl, stir together melted butter and panko breadcrumbs. Sprinkle mixture evenly over cheese layer.
Bake for 20-25 minutes, until bubbly and top is golden brown.
Enjoy!
Tips for Making the Best Baked Mac and Cheese with Velveeta
Here are some tips for making delicious macaroni and cheese with Velveeta:
- Cook pasta one minute less than the package suggests for perfect al dente texture.
- Use a box grater to quickly shred cheddar cheese.
- Cook cheese sauce on stove while pasta is cooking to save time.
- You can top with crushed potato chips or Ritz crackers in place of breadcrumbs.
- Bake casserole sprinkled with extra cheese then run under broiler for a bubblier brown top.
- For a one-pan weeknight meal, cook pasta right in cheese sauce on the stovetop.
Leftovers
If you have leftover Velveeta mac and cheese, here is how to save it for later.
Cool completely then cover and store in the refrigerator for up to 4 days.
For longer storage, portion leftovers into freezer-safe containers and freeze for 2-3 months.
One thing I used to do when we had the freezer space was make a double batch of mac and cheese. Instead of baking both batches, I'd only bake one and stick the other in the freezer for a meal later.
I'd pull out my frozen mac and cheese the night before I wanted to bake it and stick it in the fridge. It wasn't always totally defrosted by the time I was cooking the next day, but I kept an eye on it while cooking and would add more time as needed. If it was starting to brown at all, I'd cover it with foil while it was baking. Once it was heated through, I'd pull off the foil and finish baking it.
What to Pair Velveeta Mac and Cheese With
If you're wondering about what to pair with this Velveeta macaroni and cheese, here are some yummy options:
- Air Fryer Potato Wedges
- Garlic Bread
- Green Salad
- Roasted Brussels Sprouts
- Roasted Asparagus
- Corn on the Cob
- Coleslaw
- Dinner Rolls
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Velveeta Mac and Cheese
Ingredients
- 8 ounces elbow macaroni pasta cooked until al dente according to package directions
- 3 Tablespoons butter
- ¼ cup all purpose flour
- 1 cup milk
- 8 ounces Velveeta processed cheese cubed
- ½ cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 5 Tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees. Prepare a 2 quart casserole dish with nonstick cooking spray.
- Place the cooked macaroni into the prepared casserole dish.8 ounces elbow macaroni pasta
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Slowly add the milk and whisk until thickened.3 Tablespoons butter, ¼ cup all purpose flour, 1 cup milk
- Add the Velveeta cheese to the roux. Stir until the cheese is melted.8 ounces Velveeta processed cheese
- Pour the sauce over the cooked macaroni and stir to combine.
- Top the casserole with the cheese.½ cup shredded cheddar cheese
- In a small bowl, stir together the melted butter and panko breadcrumbs. Sprinkle the breadcrumbs over the cheese layer.½ cup panko breadcrumbs, 5 Tablespoons butter
- Bake for 20 to 25 minutes or until the cheese is melted and the edges are bubbling.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
The creamiest bestest ever! I made it with a few additions....buffalo sauce to the cheese mixture, and shredded rotisserie chicken to the sauce before incorporating it with the noodles. Yummiest! 🙂 I've made homemade mac n cheese, this is the best recipe I've tried, and I've tried tons!
Thank you for taking the time to comment. I'm so glad you liked it!
can I make the recipe ahead, put in refrigerator covered and then bake closer to serving time.
Yes, you can do this.
can you substitute gluten free pasta??
I'm sorry, I haven't tried it with gluten free pasta. I would think it would work, especially since you'll cook the noodles beforehand.
Yes! You can!
Does the cheddar cheese get added with the velveeta cheese?
The cheddar cheese is sprinkled over the top.
8ozs is not a lot of pasta. Does this feed 8-10 as a side dish with 8ozs of pasta? Thanks!
I'm sorry, you are correct. The serving size is actually 4-6 people.