Velveeta Mac and Cheese
This Velveeta Mac and Cheese recipe offers a creamy, cheesy, and comforting dish featuring smooth Velveeta and sharp cheddar cheeses combined with aromatic spices for a flavorful twist on a classic favorite.
Servings: 4 servings
Ingredients
- 2 cups dry elbow macaroni
- 0.25 cup butter
- 0.25 cup all-purpose flour
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1 cup milk at room temperature
- 2 cups Velveeta cheese cubed (½ pound total)
- 0.5 cup shredded sharp cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add the dry elbow macaroni and cook according to the package instructions, usually about 7-8 minutes, until al dente. Drain the pasta and set aside. Don’t rinse the pasta, as the starch helps the sauce stick better.
- In the same pot or a large saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour until it forms a smooth paste. Continue whisking and cooking for about 1-2 minutes to cook out the raw flour taste and begin thickening the sauce.
- Sprinkle in the onion powder, garlic powder, and dry mustard powder, stirring to combine. Slowly pour in the milk while whisking constantly to avoid lumps. Keep whisking until the mixture is smooth and starts to thicken, about 3-5 minutes.
- Reduce the heat to low. Add the Velveeta cheese cubes and shredded sharp cheddar cheese to the sauce. Stir gently until all the cheese has melted and the sauce is velvety smooth.
- Add the cooked elbow macaroni back into the cheese sauce. Stir well to coat every piece of pasta with the luscious cheese sauce. Let it warm through for a couple of minutes on low heat.
- Serve your Velveeta Mac and Cheese immediately for the creamiest texture. Optionally, garnish with a little extra shredded cheddar or freshly cracked black pepper.
Equipment
- Large Pot
- Large Saucepan
- Whisk
Notes
Make sure your milk is at room temperature to prevent lumps when adding it to the roux. Use freshly shredded sharp cheddar cheese rather than pre-shredded for better melting and flavor. Don’t overcook the pasta; al dente is best to avoid mushiness once combined with the cheese sauce. Stir the sauce constantly when adding milk and cheese to ensure a smooth, lump-free sauce. If the sauce gets too thick, add a splash more milk to reach your desired consistency. For extra creaminess, you can add a little cream cheese or sour cream when melting the cheese. Variations include adding a spicy kick with cayenne pepper or hot sauce, crunchy breadcrumb topping baked in the oven, protein boosts like cooked chicken or turkey bacon, vegetable add-ins such as broccoli or peas, and experimenting with different cheeses like gouda or mozzarella.