Y’all my homemade Velveeta Mac and Cheese recipe is made with simple ingredients. Elbow pasta, Velveeta, cheddar cheese, and a few seasonings. That’s it! Depending on how saucy you like your macaroni and cheese, you can use 8 ounces of noodles or 16. Do you boo.
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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.
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Velveeta Mac and Cheese Recipe
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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.
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)!!
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I tripled the recipe for a large birthday party, reduced the amount of spices instead of tripling those, as well, added a can of cream of chicken. WOW. Great recipe! Everyone loved it, & I’ve been asked to make it for holidays.
This makes me so happy. So glad you enjoyed this.
Eve’s comment is confusing me! I want to double the recipe. So should I use a 16 ounce box of pasta and double all of the other ingredients as well?
I have not personally doubled this recipe, but it is better to go with a start with a little and add more on the spices to taste. I would double the Velveeta and taste as you season.
I just made this and doubled every ingredient and it came out great.
Fantastic
Can I use just the Velveeta as I have no other cheese on hand at the moment?
Yes you can just add more velveeta but the taste won’t be exactly the same.
I want to make sure that I have the correct amount (proportion) of ingredients. I’m going to a potluck tomorrow and there will be 50 people there. I was thinking of making 24 oz of elbow macaroni. Should I increase the ingredients by 2? I will for sure increase the cheese, but its the spices that I am concerned with.
Enough to fill a crockpot to keep it warm.
Hi Cory, I have not personally doubled this but a comment below said it is best to edit the spices as you might not need them all even if you double. You will have to season to taste with the changes in ingredients. Please let us know how this worked for you.
Can this be made and then poured into a casserole dish and baked with more cheese on top?
Sure it can!
Followed recipe exactly as written and it was perfect.
Yay, so happy you liked it!
What is the nutrition info for one cup of this?
Hi Jessica, I am not sure. The nutrition information is calculated by a third party app and an estimate.
It would have been great if I didn’t double the SPICEs. Too much garlic.she notes 8oz of pasta but a standard box is 16oz. If you make it keep the original numbers listed but use 16oz box of pasta
Well don’t rate it two stars when it was your own fault it didn’t turn out.
I made this recipe for a family gathering and it turned out wonderfully.
Thanks so much, Abi! SO happy to hear that it turned out well for you!
“I made it wrong. Two stars.”
hI, so I’m confused. is the 8oz an error or you used a whole 16 oz box & therefore doubled spices listed & that didn’t turn out right? I’ll be using 16 oz when I try so I would have doubled spices listed on recipe also. is that not correct? thanks in advance.
Hi M. Eva doubled the ingredients and also doubled seasonings. If you make the recipe as directed, it will turn out great as you can see from other comments. Let us know how it turns out for you.
Made it for an upcoming party. Doubled the pasta and velveeta only and it turned out well when tasting. Will also follow your other suggestion of adding additional milk before heating in the oven tomorrow. Thanks for the recipe; you made mac ‘n cheese delicious and easy enough for a non-cook to make.
Can you make this recipe a day ahead and then heat and serve on event day?
You can, but the pasta may dry out depending on how you reheat it. You’ll want to do a low and slow reheat to avoid that.