This Velveeta mac and cheese recipe is the ultimate shortcut to pure comfort food bliss. Whether you’re looking for a quick weeknight dinner or a side dish that will steal the show, this classic pasta is sure to become a family favorite, like it has for us.
Similar to our Pasta Bake – this dish is all about creamy, yummy goodness. The kids love any Mac and Cheese, and this one has become a new fav they request ALL THE TIME.
Why we think you’ll love it:
- Ultra creamy. Dive into a velvety cheese sauce made with melty Velveeta, creating an unmatched level of creamy comfort.
- Fast & easy. Skip the fancy cheeses and complex steps – this easy dinner idea delivers pure cheesy goodness in minimal time.
- Pure nostalgia. Relive happy childhood memories with this classic easy pasta recipe, a guaranteed crowd-pleaser for all ages.
Velveeta Mac and Cheese Ingredients
- Elbow macaroni (2 cups): Classic pasta shape with plenty of nooks that hold creamy cheese sauce. Or use cavatappi, ditalini, rotini, farfalle, small shells.
- Butter (3 tablespoons): Melts with flour to make a roux, building a rich, velvety base.
- Flour (¼ cup): Thickens the milk so the sauce coats every noodle.
- Milk (1½ cups): Loosens the roux into a smooth béchamel for creamy texture.
- VELVEETA®, cut into ½-inch cubes (½ pound): Melts perfectly for that signature silky, ultra cheesy sauce.
- Garlic powder (1 teaspoon): Adds savory depth without chopping cloves.
- Onion powder (1 teaspoon): Brings gentle sweetness and round flavor.
- Garlic salt with parsley flakes (1 teaspoon): Seasons the sauce quickly and evenly with a hint of herb.
- KRAFT shredded cheddar cheese (½ cup): Sprinkled on top for extra cheesy bite and color. Some other cheese flavors you can use include Colby jack, sharp cheddar, pepper jack, muenster, fontina cheese.
- Panko (½ cup): Light, crunchy crumbs that bake into a crisp lid.
- Butter (2 tablespoons): Tossed with panko to toast the topping golden.
How to Make Velveeta Mac and Cheese
PREP. Preheat the oven to 350°F and lightly grease an 11×7 (or 2 quart) casserole dish with cooking spray.
PASTA. Cook 2 cups elbow macaroni as directed on the package. Once done, drain and set aside.
SAUCE. In a saucepan over medium heat, melt 3 tablespoons butter. Whisk in ¼ cup flour, to create a roux, cooking and stirring for about 2 minutes.
- Slowly stir in 1½ cups milk and bring to a boil. Continue to cook, stirring frequently, for about 3-5 minutes, or until the sauce has thickened.
- Stir in ½ pound Velveeta, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon garlic salt with parsley flakes. Cook until melted. Stir in cooked macaroni and mix to combine.
- Pour the cheesy pasta into the prepared baking dish and sprinkle with ½ cup shredded cheddar cheese.
BAKE. Mix ½ cup Panko crumbs and 2 tablespoons melted butter and sprinkle over the casserole.
- Bake for 18-20 minutes or until heated through.
Kristyn’s Recipe Tips
- Cook pasta just to al dente so it stays tender after baking.
- Add Velveeta off the boil and stir until smooth for a glossy, delicious sauce.
- Broil the last 1 to 2 minutes if you want an extra crispy topping, but be sure to watch closely.
- Best variations include:
- Vegetables. Broccoli florets or green peas are great additions.
- Seasonings. Sprinkle with black pepper, paprika, or add heat with red pepper flakes.
- Meat. Sprinkle in cubed ham or bacon bits on top.
Velveeta Mac and Cheese Recipe
Video
Ingredients
- 2 cups elbow macaroni
- cooking spray
- 3 tablespoons butter
- ¼ cup flour
- 1½ cups milk
- ½ pound VELVEETA®, cut into ½-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon garlic salt with parsley flakes
- ½ cup KRAFT shredded cheddar cheese
- ½ cup panko
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F and lightly grease an 11×7 (or 2 quart) casserole dish with cooking spray.
- Cook elbow macaroni as directed on the package. Once done, drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour, to create a roux, cooking and stirring for about 2 minutes.
- Slowly stir in milk and bring to a boil. Continue to cook, stirring frequently, for about 3-5 minutes, or until the sauce has thickened.
- Stir in Velveeta, garlic powder, onion powder, and garlic salt with parsley flakes. Cook until melted. Stir in cooked macaroni and mix to combine.
- Pour the cheesy pasta into the prepared baking dish and sprinkle with shredded cheddar cheese.
- Mix Panko crumbs and melted butter together and sprinkle over the casserole.
- Bake for 18-20 minutes or until heated through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Whether you’re making this ahead of time or storing leftovers, place the cooled baked mac and cheese into an airtight container and store it in the refrigerator for 3-4 days or the freezer for up to 3 months.
Reheat on the stovetop over low heat or use the microwave. Add a little more milk to help smooth out the sauce texture.
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This recipe was first shared July, 2024.
This is hands down the best Mac and Cheese recipe that I’ve tried! It’s comforting and comes together quickly!
Every spoonful is like a warm hug! Can’t get enough of this bliss!
Enjoyed this for dinner last night and it was a savory success! Quick, easy and delicious; my kind of comfort food, indeed!