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!
Servings: 6 servings
Calories: 321kcal
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