Velveeta Mac and Cheese Recipe
Velveeta Mac and Cheese baked with melty Velveeta, cheddar, and panko, results in a creamy base and crisp topping for an easy family fav.
Servings: 8
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 11x7 (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.
Video
Notes
Cook pasta just to al dente so it stays tender after baking.
Whisk the roux for a full two minutes to remove raw flour taste before adding milk.
Add Velveeta off the boil and stir until smooth for a glossy sauce.
Broil the last 1 to 2 minutes if you want an extra crispy topping, watch closely.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 37g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 859mg | Potassium: 235mg | Fiber: 2g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 0.2mg | Calcium: 176mg | Iron: 1mg