Velveeta Mac and Cheese

Cheesy, satisfying, and creamy mac and cheese with Velveeta is super easy and economical! Any pasta coated with a rich, gooey cheese sauce and baked to golden perfection delivers pure comfort food. Enjoy it as a meat-free main dish or a side dish with your favorite protein.

Course dinner, Side Dish

Cuisine American, Southern

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 719kcal

Author Imma

Ingredients

1 8-ounce package (226g) uncooked macaroni
3 tablespoons (43g) unsalted butter
3 tablespoons (23g) flour
2½ cups (590ml) milk
1 tablespoon (6g) onion powder
1 tablespoon (5g) garlic powder
½-1 teaspoon (2-4g) Creole seasoning (optional)
16 ounces (450g) Velveeta cheese, diced
8 ounces (230g)
sharp white cheddar cheese ,
grated and divided
salt and pepper to taste

Instructions

Bring a large pot of water to a boil, add a spoonful of salt, and cook the macaroni to al dente according to package instructions. Drain it in a colander and set aside.
Melt butter in a large skillet over medium heat. Whisk in the flour as soon as it melts and continue whisking for about a minute until it's a light tan color.
Slowly add milk, whisking as you go so no lumps form. Simmer for 3-5 minutes until mixture slightly thickens. Then turn off the heat.
Spread the Velveeta and ¾ of the cheddar cheese over the gravy in the skillet. Stir until thoroughly mixed.
Stir in the onion, garlic powder, pepper, and Creole seasoning (if using). Continue stirring until everything's melted, evenly combined, and smooth.
Add the pasta and mix until thoroughly combined, ensuring the sauce coats every macaroni. Adjust seasonings to taste.
Transfer the pasta mixture into a lightly greased 4-quart casserole dish. Top with the remaining cheese.
Bake at 375℉ (190℃) for about 12 minutes or until bubbly. Avoid overcooking so your mac and cheese doesn't dry out.
Optional: Add some breadcrumbs and lightly broil the casserole for 1-2 minutes for an extra golden top.
Sprinkle with chopped parsley and more cheese if desired. Let it rest for 5-10 minutes and serve hot.

Notes

Add some breadcrumbs and lightly broil the casserole for 1-2 minutes for an extra golden top.
Room-temperature milk cooks faster, so the sauce thickens faster. However, cold milk only takes a minute or two longer.
Keep an eye on your milk and flour mixture and stir it regularly as it cooks. Milk boils over pretty quickly and can make the sauce lumpy.
If the cheese sauce is a bit thick for your liking, you can add milk. Start slowly with a tablespoon and add more, a little at a time, until it reaches the desired consistency.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition