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.
This post may contain affiliate links. Read our disclosure policy.
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.
How to make Velveeta mac and cheese
Cook the Pasta
Step 1: Cook pasta in well-salted water.
Step 2: Drain and set the pasta aside.
Build the Sauce
Step 3: In a saucepan, add milk.
Step 4: Then, add salt, pepper, garlic and onion powders, and smoked paprika. Heat until hot.
Step 5: Add in Velveeta and shredded cheddar.
Step 6: Begin whisking together.
Step 7: The cheese sauce should end up nice and smooth.
Add the Pasta
Step 8: Remove from heat and add cooked pasta.
Step 9: Fold in the pasta until it is completely covered with the cheese sauce.
Velveeta Mac and Cheese Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
Nutrition
Recipe Tips
- 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.
- 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.
- 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!
- Grate Your Own Cheddar: Pre-shredded cheeses usually have anti-caking agents. When you grate your own cheese, the cheeses melt more smoothly.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
Serving Ideas
- Southern Supper: Serve this mac and cheese up with some buttermilk fried chicken, turnip greens, fried cornbread and a bowl of blueberry cobbler for dessert.
- BBQ Vibes: Make my tender baby back ribs, along with some baked beans, Southern potato salad and strawberry pound cake.
- Cozy Weeknight: Make my fave meatloaf recipe, along with some creamed corn, steamed vegetables, and garlic bread.
Recipe Help
Absolutely boos! Switch it up with shells, penne, or any other pasta you have on hand.
Just stir in a tablespoon of milk at a time until you get it to the consistency you like.
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!
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.
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
pinterest 
facebook 
twitter 
email
Can I use a can of nacho cheese with the velvets and 2 percent milk instead
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.
Flavorful and, most importantly, very cheesy!
Yay! Glad you liked it, Samantha!
I added chopped smoked brisket burnt ends to this recipe. Turned out great! Super cheesy.
Fantastic! So glad you enjoyed this.
How many servings does this recipe make?
4-6 depending on how much you portion for each person.
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.
That’s so fantastic. So glad you loved this one.