Our homemade Velveeta Mac & Cheese recipe is a heartwarming blend of smooth, velvety cheese and tender pasta. Easy to make and even easier to love, this recipe is about to become your go-to mac and cheese recipe! A creamy vessel for your favorite topping of crispy bacon, diced jalapenos, or crunchy toasted breadcrumbs. Pack it full of colorful and nutritious veggies for those picky eaters, and enjoy!
Why you’ll love homemade Velveeta Mac & Cheese Recipe
There’s something undeniably comforting about a bowl of creamy, cheesy macaroni and cheese. This homemade Velveeta Mac & Cheese recipe takes that comfort to the next level.
- Easy to make, which means you can enjoy gourmet-quality mac and cheese right at home, any day of the week.
- For cheese lovers: With its rich, velvety cheese sauce and perfectly cooked pasta, it’s the ultimate indulgence for cheese lovers.
- Quick and Easy: With a total time of just 25 minutes, it’s a speedy option for a delicious and filling meal.
- Customizable: Velveeta mac and cheese is a perfect base for so many additions. Broccoli, Bacon, Tuna, or Peas are all popular add-ins.
Elbow Pasta: Any pasta like shells or rotini works well for trapping cheese.
Whole Milk: Adds creaminess and richness to the cheese sauce. Skim or plant-based milks for a lighter sauce, though less creamy.
Kosher Salt: Enhances the overall flavor of the dish.
Black Pepper: Provides a subtle heat and depth. Use white pepper for heat without black specks.
Garlic Powder: Offers a savory undertone. Minced fresh garlic for a more pronounced flavor.
Onion Powder: Adds a hint of sweetness and depth. Finely minced fresh onion is good for a fresher taste.
Smoked Paprika: Imparts a smoky aroma and richness.
Velveeta, Cubed: Creates that signature smooth and creamy texture.
Cheddar, Shredded: Provides a sharp, tangy cheese flavor. Gruyère, Monterey Jack, or Colby for different flavor profiles and similar meltability.
How To Make Velveeta Mac & Cheese
- Cook pasta in well-salted water. Drain. Set aside.
- In a large saucepan over medium heat, add milk, salt, pepper, garlic and onion powders, and smoked paprika. Heat until hot, but not boiling.
- Add in Velveeta and shredded cheddar. Whisk together until smooth and creamy.
- Remove from heat and stir in cooked pasta. Enjoy immediately.
For the creamiest, smoothest mac and cheese experience:
Grate your own cheddar cheese: Packaged, pre-shredded cheeses often contain additives that can result in a less-than-ideal texture when melted. By grating your own, you ensure a smoother sauce. If you find grating cheese laborious, a little trick is to freeze the block of cheddar for about 10 minutes prior to grating – it’ll make the task that much easier.
Stir Constantly: While adding the cheese, keep stirring to ensure a smooth lump free sauce. This will also marry the cheddar and Velveeta cheese together.
Don’t overcook the pasta: Cook your elbow pasta to al dente as it will continue to cook slightly in the cheese sauce.
Season well: In addition to seasoning the cheese sauce, seasoning your pasta cooking water is essential in adding flavor to otherwise bland pasta.
Serve immediately: Enjoy velveeta mac and cheese fresh off the stove for the best taste and smooth texture.
What to serve with Homemade Velveeta Macaroni & Cheese
This macaroni and cheese is a show-stopper on its own, but it also pairs beautifully with a variety of sides.
Popular Recipe Additions
- Casserole Vibes: Mix in a combination of sweet peas, canned tuna or chicken for a faux casserole.
- Spice it up: Enhance the flavor to another level with diced jalapenos. For a mild spice try adding a few dashes of cayenne or smoked paprika.
- Breadcrumb topping: A layer of breadcrumbs, toasted with a bit of butter, offers a crunchy contrast to creamy pasta.
- Nutritious Vegetables: Veggies add flavor, texture, color and rich nutrients. Here are some vegetable options:
- Spinach: Adds a mild, earthy flavor and is rich in nutrients.
- Peas: Sweet and tender, peas offer a pleasant pop of color and taste.
- Bell Peppers: Diced bell peppers contribute a sweet and slightly tangy flavor.
- Mushrooms: Sautéed mushrooms can add a meaty texture and umami flavor.
- Tomatoes: Cherry or sun-dried tomatoes provide a burst of acidity and sweetness.
How to store & reheat Velveeta Macaroni and Cheese
Storing: Let the macaroni and cheese cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing: If you have leftovers, you can freeze the macaroni and cheese for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: The best way to reheat your velveeta mac and cheese is on the stove over low heat, adding a splash of milk to loosen the sauce if necessary.
Frequently asked questions
What can I do if my cheese sauce is too thick?
- You can thin out the sauce by adding a little extra milk, one tablespoon at a time until you reach the desired consistency.
Can I use low-fat milk instead of whole milk?
- Yes, you can use low-fat milk, but the sauce may not be as rich and creamy.
Can I make Homemade Velveeta mac and cheese ahead of time?
While fresh is best, if you need to, reheat gently, adding a splash of milk to maintain the creaminess before serving.
Our Homemade Velveeta mac & cheese recipe stands out as a testament to the simple joy of home cooking. With its rich, creamy texture and customizable nature, it’s more than just a meal. Perfect for any occasion, from weeknight family dinners to that must-have side for Thanksgiving.
More Creamy Macaroni Recipes To Enjoy!
- Vegan Mac and Cheese
- Slow Cooker Mac and Cheese
- Easy Macaroni Salad
- Patti Labelle’s Mac and Cheese Recipe
- Lobster Mac and Cheese
- White Cheddar Mac and Cheese
Homemade Velvetta Mac and Cheese
- 8 oz elbow pasta
- 3/4 cup whole milk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 8 oz Velvetta cubed
- 1 cup cheddar or mixed cheese blend shredded
- Boil pasta in salted water to enhance its taste. After cooking, drain and keep aside.
- In a large saucepan over medium heat, combine milk, salt, pepper, garlic and onion powders, and smoked paprika. Warm the mixture until hot but avoid boiling.
- Whisk in Velvetta and cheddar cheese until the mixture is smooth.
- Take the saucepan off the heat, mix in the cooked pasta, and serve immediately.