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Creamy Velveeta Mac and Cheese Recipe
Ash Tyrrell

Creamy Velveeta Mac and Cheese Recipe

I still remember the first time I made this creamy Velveeta mac and cheese for a Sunday dinner, and I haven't looked back since. I was tired of homemade mac turning grainy or splitting apart the second it hit the plate, so I switched to a block of Velveeta and never went back. It melts into this smooth, velvety sauce that clings to every single noodle instead of pooling at the bottom of the dish.
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups elbow macaroni dry — cook it just shy of done so it doesn't turn mushy once it bakes
  • 2 cups whole milk — whole milk gives the sauce its rich body so skip the low-fat stuff
  • 2 tablespoons all-purpose flour — this thickens the sauce so it coats the noodles instead of running thin
  • 2 tablespoons butter — melt it first so the flour blends in without any lumps
  • 2 cups Velveeta cheese cubed — cut it into small, even cubes so it melts smoothly and quickly

Method
 

  1. I preheat my oven to 350°F before I even touch the stove. Then I bring a big pot of salted water to a boil and cook the macaroni until it's almost tender but not quite there yet. I drain it well in a colander and set it aside while I work on the sauce.
  2. I melt the butter in a microwave-safe bowl or a saucepan on the stove. Once it's fully melted, I whisk in the flour and whole milk until the mixture turns smooth. A pinch of salt and pepper goes in here too, right before the cheese joins the party.
  3. I drop the cubed Velveeta straight into that milk mixture and microwave it in 30-second bursts, stirring after each one. It takes a few rounds, but the cheese eventually turns into one silky, golden sauce with zero lumps left behind.
  4. I fold the drained macaroni right into the cheese sauce until every noodle is coated. Then I spread it into a greased 9x13 dish and bake it uncovered at 350°F for about 20 minutes, until it's bubbling and just barely golden on top.
  5. I always let the dish sit for about 5 minutes once it comes out of the oven. This short rest lets the sauce set up a little, so it holds together beautifully when you scoop it instead of running all over the plate.

Notes

  • I always pull my macaroni about two minutes early, since it keeps cooking in the oven and I don't want it turning to mush.
  • I cut my Velveeta into small, uniform cubes so nothing scorches in the microwave while the bigger chunks are still melting.
  • I sometimes stir in a cup of shredded sharp cheddar with the Velveeta when I want a little more bite in the flavor.
  • I like topping mine with crushed Ritz crackers tossed in melted butter right before baking for a crunchy, golden crust.
  • I whisk the flour into the milk really well before adding the cheese, since it keeps my sauce from turning grainy.