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.
Notes
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.