Velveeta Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
394 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Velveeta Mac and Cheese
Description
The Velveeta Mac and Cheese recipe centers on elbow macaroni cooked to a firm, al dente stage, which holds its shape well after baking. The cheese sauce starts with a butter and flour base seasoned with dry mustard and onion powder for subtle depth. Whole milk makes the sauce creamy while Velveeta cheese provides smooth meltability, complemented by shredded sharp cheddar for added flavor. Baking the assembled dish with a topping of panko breadcrumbs, cheddar, and melted butter creates a golden crust with a pleasant crunch.
This dish works as a hearty side or a comforting main course. Its creamy texture and cheesy flavor make it a satisfying option for cooler days or any time a classic comfort food is desired. The baked topping adds a textural contrast that enhances the overall experience.
Leftover mac and cheese can be refrigerated in an airtight container for up to five days and reheated on the stovetop or microwave. Variations in shredded cheese types like Swiss or Parmesan can be substituted for cheddar if preferred. Using pre-shredded cheese is acceptable but fresh shredding may improve melting and flavor.
Ingredients
- 2 cups elbow macaroni measured dry, approx. 8 ounces
- 2 tablespoons butter salted
- 2 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- ½ teaspoon onion powder
- 1 cup milk whole
- 8 ounces processed cheese cubed, Velveeta brand
- ½ cup cheddar cheese about 2 ounces, shredded sharp
Topping
- ¼ cup panko bread crumbs
- 2 tablespoons cheddar cheese shredded sharp
- 1 tablespoon butter melted, salted
Instructions
- Preheat the oven to 350°F.
- To make the topping, combine breadcrumbs, cheddar cheese, and melted butter. Set aside.
- Bring a medium saucepan of salted water to a boil. Cook the elbows al dente (firm) according to package instructions. Drain well, do not rinse.
- Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder and cook for 1 minute while whisking.
- Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.
- Remove from heat and add ½ cup cheddar cheese and the drained pasta. Stir well to combine.
- Transfer the macaroni mixture to a 2-quart baking dish and sprinkle with the topping.
- Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.
- Rest 5 minutes before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days and reheat thoroughly before serving.
- Sharp cheddar cheese can be substituted with Swiss or Parmesan for a different cheese profile.
- Using freshly shredded cheese instead of pre-shredded may improve melting quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394 | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 46mg | 15% |
| Sodium | 764mg | 32% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 746IU | 15% |
| Calcium | 369mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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