Baked Mac and Cheese with Velveeta Recipe
Craving a comforting, homemade meal? Look no further than this Ultimate Baked Mac and Cheese with Velveeta Recipe!
This dish is not only easy to prepare but also delivers a rich, velvety cheese sauce that the whole family will love.
Why You’ll Love This Recipe
- Creamy and Delicious: The combination of Velveeta and sharp cheddar cheese creates an irresistibly smooth and flavorful sauce.
- Easy to Prepare: Simple steps and readily available ingredients make this dish a breeze to whip up.
- Customizable: Add your favorite proteins or veggies to make it your own.
Ultimate Baked Mac and Cheese With Velveeta
This Velveeta mac and cheese is so creamy and flavorful! It has little hints of garlic and onion, and that deliciously rich taste of Velveeta. It’s definitely a great tasty alternative to the quick boxed mac and cheese for the kiddos since it is so easy to make.
If you want to amp up the flavor, try adding in some crispy bacon pieces, cubed ham, browned ground beef, or sausage crumbles to this easy old-fashioned macaroni. Then top it all off with some Ritz cracker crumbles. You could also incorporate vegetables by adding some broccoli.
Ingredients
- Pasta: 3 cups elbow macaroni pasta (300 grams)
- Butter: 3 Tablespoons (42 grams)
- Flour: 3 Tablespoons all-purpose flour
- Spices:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- Salt (optional, see notes)*
- Milk: 2 1/2 cups whole milk
- Cheese:
- 8 ounces Velveeta (cut into cubes)
- 1 cup freshly shredded sharp cheddar cheese
Instructions
- Preheat Oven and Prepare Dish:
- Preheat the oven to 350°F (176°C).
- Lightly grease an 8×11-inch casserole dish.
- Cook Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente according to the package instructions.
- Once the pasta is finished cooking, drain it through a colander.
- Make the Roux:
- Heat a large nonstick skillet over medium heat.
- Once hot, add the butter and swirl to coat the bottom of the pan.
- When the butter has melted, sprinkle the flour over the butter and whisk to create a roux.
- Add Milk:
- Slowly pour the milk into the roux while whisking constantly.
- Continue whisking until smooth.
- Season the Sauce:
- Whisk in the onion powder, garlic powder, and black pepper.
- Bring to a simmer and simmer the sauce until thickened while whisking constantly (about 3 minutes).
- Add Velveeta:
- Add in the Velveeta cubes and stir until the cubes have melted.
- Remove the sauce from the heat. Taste the sauce and add salt if you like.
- Combine Pasta and Sauce:
- Add the cooked pasta to the sauce and gently stir until the noodles are evenly coated.
- Pour into the prepared casserole dish.
- Bake:
- Top with the shredded cheese.
- Place the casserole into the preheated oven and bake until the cheese has melted (about 10 minutes).
- Broil until golden brown and bubbly (about 2-4 minutes – keep a close eye on it while it broils so that it doesn’t burn).
Keep In Touch
Looking for the best baked mac and cheese with Velveeta recipe? Then you’ve got to try this Ultimate Baked Mac and Cheese with Velveeta Recipe!
The cheese sauce is absolutely perfect and makes the most creamy macaroni, then it’s topped with cheddar and baked for the best combination of flavors.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime.
Baked Mac and Cheese with Velveeta Recipe
This quick and easy Baked Mac and Cheese with Velveeta is the perfect comfort food dinner! It's ultra creamy, cheesy, and a family favorite.
Ingredients
- 3 cups elbow macaroni pasta (300 grams)
- 3 Tablespoons butter (42 grams)
- 3 Tablespoons all-purpose flour
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1/2 Tablespoon ground black pepper
- Salt (optional, see notes)*
- 2 1/2 cups whole milk
- 8 ounces Velveeta (cut into cubes)
- 1 cup freshly shredded sharp cheddar cheese**
Instructions
- Preheat the oven to 350 F (176 C) and lightly grease an 8×11 casserole dish.
- Bring a large pot of salted water to a boil. Cook the pasta to al dente (according to the package instructions). Once the pasta is finished cooking, drain it through a colander.
- Heat a large nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the bottom of the pan. When the butter has melted, sprinkle the flour over the butter, and whisk to create a roux.
- Slowly pour the milk into the roux while whisking constantly. Continue whisking until smooth.
- Whisk in the onion powder, garlic powder, and black pepper. Bring to a simmer. Simmer the sauce until thickened while whisking constantly (about 3 minutes).
- Add in the Velveeta cubes, and stir until the cubes have melted.
- Remove the sauce from the heat. Taste the sauce and add salt if you like.
- Add in the cooked pasta, and gently stir until the noodles are evenly coated. Pour into the prepared casserole dish.
- Top with the shredded cheese. Place the casserole into the preheated oven and bake until the cheese has melted (about 10 minutes) then broil until golden brown and bubbly (about 2-4 minutes – keep a close eye on it while it broils so that it doesn’t burn).
Notes
- I did not add any salt to the sauce because I find Velveeta to be salty enough. If you prefer your food a bit saltier, add some after the cheese sauce has finished cooking, but before you add the pasta.
- It’s important to use freshly shredded cheese. Pre-grated cheeses are coated in an anti-caking agent that stops them from melting smoothly, which will make the topping of your mac and cheese gritty instead of smooth.
- If you want to make this recipe entirely on the stove top, reduce the milk by 1/2 cup, but follow the rest of the instructions as written. Just skip the portion where you add it to a baking dish, sprinkle cheddar cheese on top, and bake it.
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