Velveeta Mac and Cheese

This homemade Velveeta Mac and Cheese recipe is made with simple ingredients. Elbow pasta, Velveeta, cheddar cheese, and a few seasonings. Yep that’s it! Depending on how saucy you like your macaroni and cheese, you can use 8 ounces of noodles or 16. Do you.

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Closeup of bowl of creamy velveeta mac and cheese with a spoon

Velveeta Mac and Cheese Ingredients

  • Elbow Pasta: It’s the classic pasta choice because it holds onto the cheese sauce really well.
  • Whole Milk: You can use half and half if you prefer a really creamy sauce.
  • Kosher Salt: Remember, the cheese is salty so don’t overdo it.
  • Black Pepper: Adds a little spice.
  • Spices: Onion and garlic powder build flavor. I also love a little smoked paprika but you can use regular too.
  • Velveeta: It melts so easily, making the smoothest cheese sauce. It’s the key to classic, nostalgic mac and cheese.
  • Shredded Cheddar: Just a little adds sharpness balancing the Velveeta. I love using it in most of my macs like my baked macaroni and cheese too.
Ingredients to make velveeta mac and cheese

How to make Velveeta mac and cheese

Cook the Pasta

Macaroni noodles in water removed to show they. have boiled

Step 1: Cook pasta in well-salted water.

Drained elbow pasta in a bowl

Step 2: Drain and set the pasta aside.

Build the Sauce

Milk added to a large skillet

Step 3: In a saucepan, add milk.

Spices in milk in skillet

Step 4: Then, add salt, pepper, garlic and onion powders, and smoked paprika. Heat until hot.

Velveeta and shredded cheddar cheese added to milk and spices in a large skillet

Step 5: Add in Velveeta and shredded cheddar.

Velveeta cheeses melting in a large skillet

Step 6: Begin whisking together.

Smooth cheese sauce with a whisk in a skillet

Step 7: The cheese sauce should end up nice and smooth.

Add the Pasta

Cooked elbow pasta poured into a velveeta cheese sauce

Step 8: Remove from heat and add cooked pasta.

Velveeta macaroni being folded together in sauce

Step 9: Fold in the pasta until it is completely covered with the cheese sauce.

Creamy velveeta mac and cheese in a saucepan with a spoon

Velveeta Mac and Cheese Recipe

This homemade Velveeta Mac and Cheese is made with elbow macaroni, a cup of cheddar, a brick of Velveeta, milk, and simple seasonings. Ready in under 30!
4.84 from 18 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Main Course, Side Dish
Servings: 6 servings

Ingredients

  • 8-16 ounces elbow pasta
  • ¾ cup whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • 8 ounces Velveeta cubed
  • 1 cup cheddar shredded

Instructions

  • Cook pasta in well-salted water. Drain. Set aside. You can either make 8 oz if you want your mac super saucy or double to a full box of pasta if you want more pasta in the mix.
  • In a large saucepan over medium heat, add milk, salt, pepper, garlic and onion powders, and smoked paprika. Heat until hot, but not boiling.
  • Add in Velveeta and shredded cheddar. Whisk together until smooth and creamy.
  • Remove from heat and stir in cooked pasta. Enjoy immediately.

Notes

Packaged, pre-shredded cheeses are coated with a substance that helps the cheese not stick together, however when melted, it leaves a gritty mouthfeel. For the creamiest, smoothest mac and cheese, grate your own cheddar. For easier grating, pop the cheddar block in the freezer for 10 minutes.
Storage: Add any leftovers to an airtight container and pop in the fridge. Your mac will stay all good in the fridge for about 3 to 5 days.

Nutrition

Calories: 321kcal | Carbohydrates: 35g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 931mg | Potassium: 282mg | Fiber: 1g | Sugar: 6g | Vitamin A: 651IU | Vitamin C: 0.1mg | Calcium: 397mg | Iron: 1mg
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Recipe Tips

  1. Avoid Boiling: A gentle simmer is enough to melt your cheeses in the milk. If you boil it, it might end up with a lumpy sauce.
  2. Don’t Overcook the Pasta: Aim for al dente when boiling your pasta. The warm sauce will continue to cook the pasta. If you cook it too much longer, it will end up mushy.
  3. Add Sugar to the Water: This might sound weird, but adding just a little granulated sugar to your pasta boiling water can bring out the natural flavors in the pasta. Trust me, boos, its a game changer!
  4. Grate Your Own Cheddar: Pre-shredded cheeses usually have anti-caking agents. When you grate your own cheese, the cheeses melt more smoothly.

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Recipe Additions

  • Add Protein: Create your own version of homemade hamburger helper by adding in some browned ground beef, cooked sausage or bacon.
  • Fold in Veggies: Toss in a handful of steamed broccoli or some sautéed spinach for some additional nutrients ya dig?
  • Try Different Cheeses: Cheddar and Velveeta are the OG pairing, but parmesan, gouda, and Monterey Jack work great too.
  • Spice it Up: A little hot sauce or cayenne can really liven things up boos. Just remember, start small and work your way up in intensity.
A spoon lifting a scoop of velveeta mac and cheese out of a saucepan after cooking.

Serving Ideas

Velveeta mac and cheese sprinkled with black pepper in a white bowl with a fork

Recipe Help

Can I use a different type of pasta instead of elbow macaroni?

Absolutely boos! Switch it up with shells, penne, or any other pasta you have on hand.

My cheese sauce turned out a bit too thick. How can I fix it?

Just stir in a tablespoon of milk at a time until you get it to the consistency you like.

Is Velveeta real cheese?

Velveeta is considered a “processed cheese”. While it does start with real cheese, it’s melted down and combined with other ingredients like milk proteins and emulsifiers, resulting in its signature smooth and creamy texture. So while it’s not considered “real” cheese in the traditional sense, it does taste like cheese!

Can I double this recipe?

Yep I suggest doubling the recipe EXCEPT the spices. Based on comments from my boos that have made this recipe, doubling the spices can be overwhelming. Perhaps taste with the original spices and adjust up based on how you like it.

Closeup of creamy velveeta mac and cheese.

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Filed Under:  Pasta, Side Dishes, Stovetop

Comments

    1. Hi Sue, I haven’t tried that and I am not sure how well it would work. Nacho cheese is usually super salty I would worry that it would be overpowering.

  1. It’s difficult to cook what i don’t eat. Not a fan of pasta in general, never cared for mac and cheese unless it had some other protein in it. Well ya won me over with this one.

4.84 from 18 votes

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