Homemade Velvetta Mac and Cheese
Our homemade Velveeta Mac & Cheese recipe is a heartwarming blend of smooth, velvety cheese and tender pasta.
Servings 6 servings
Calories 377kcal
Ingredients
- 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
Instructions
- 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.Nutrition
Calories: 377kcal | Carbohydrates: 32g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 963mg | Potassium: 201mg | Fiber: 1g | Sugar: 3g | Vitamin A: 637IU | Vitamin C: 0.02mg | Calcium: 575mg | Iron: 1mg