Have you seen how many mac and cheese recipes are out there? And while I prefer freshly shredded cheddar, Velveeta is definitely a creamy shortcut. This straightforward recipe uses ingredients you likely have in your pantry. And it’s perfect on those busy weeknights when I want to have dinner on the table in less than an hour. But you know I can’t leave things as they are. Adding sharp cheddar cheese and smokey Creole seasoning to the mix adds that little zing Velveeta lacks on its own. Then, customizing it with ham or sausage and veggies turns into a one-pot meal for super easy and delicious weeknight meals.
Recipe Ingredients
How to Make Velveeta Mac and Cheese
Macaroni – Bring a large pot of water to boil, add a spoonful of salt, and cook the macaroni to al dente. Drain it in a colander and set aside (but not for too long so it doesn’t stick. Roux – Heat the butter in a large skillet over medium. Whisk in the flour as soon as the butter melts, and continue whisking for about a minute until it’s a light tan color. (Photos 1-2) Sauce – Add milk a little at a time, whisking as you go to avoid lumps. Simmer for about 5 minutes until the mixture slightly thickens. Turn off the heat. (Photos 3-4)
Add Cheeses – Spread the Velveeta and ¾ of the cheddar cheese over the gravy in the skillet. Stir until thoroughly mixed. (Photos 5-6) Seasonings – Stir in the onion, garlic powder, pepper, and Creole seasoning (if using). Continue stirring until everything’s melted, evenly combined, and smooth. Mix – Add the cooked macaroni and mix until thoroughly combined, ensuring the sauce coats every macaroni. Adjust seasonings to taste. (Photos 7-8)
Bake – Transfer the pasta mixture into a lightly greased 4-quart casserole dish. Top with the remaining cheese. Bake at 375℉ (190℃) for about 12 minutes or until bubbly. Avoid overcooking so your mac and cheese doesn’t dry out. (Photos 9-10) Optional: Add some breadcrumbs and lightly broil the casserole for 1-2 minutes for an extra golden top. Serve – Sprinkle with chopped parsley and more cheese if desired. Let it rest for 5-10 minutes and serve hot.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Make meal prep even easier by making this Velveeta mac and cheese ahead. Prepare the recipe as usual, but skip the baking step. Cover the baking dish with plastic wrap. Refrigerate it for up to four days or freeze it for up to two months (thaw overnight in the fridge). Take it out of the refrigerator 30 minutes ahead, remove the plastic wrap, and put it into a cold oven (you don’t want to break the cold glass baking dish). Bake it for 20-30 minutes at 375℉ (190℃) or until bubbly.
Serving and Storage Instructions
Velveeta mac and cheese is irresistible hot from the oven, while the cheeses are melty and gooey! A sprinkle of chopped chives or parsley adds a beautiful finishing touch. The chances for leftovers are slim to none. 😉 But if you do have any, store them in an airtight container in the fridge for up to four days. Or freeze it for up to two months. Thaw in the refrigerator overnight and reheat it. Bake the leftover mac and cheese in a baking dish at 350℉ (180℃) for 20-30 minutes. Or pop individual servings in the microwave for 1-2 minutes.
What to Serve With Velveeta Mac and Cheese
This classic Thanksgiving side is excellent any time of year with brown sugar glazed ham, oven-fried chicken, and easy coleslaw! Then, top things off with a buttery pecan pie for a happy family.
More Decadent Mac and Cheese Recipes to Try
