Creamy, cheesy, and super easy to make. This delicious stovetop Velveeta mac and cheese is a recipe that the whole family will love! It’s perfect for a quick weeknight meal or as a holiday side dish.
Velveeta Mac And Cheese
There’s something undeniably comforting about diving into a big bowl of creamy, homemade mac and cheese. As a busy parent, I’m always on the lookout for easy dinner recipes that my family will love, and this Velveeta Mac and Cheese recipe checks all the boxes.
Velveeta (also known as liquid gold) makes the best mac and cheese because of its smooth and creamy consistency when it melts.
The cubed Velveeta cheese melts beautifully in a large pot, creating a smooth and velvety cheese sauce that perfectly coats each piece of elbow macaroni. It has just the right hint of garlic and onion to enhance the flavor of that mouthwatering homemade cheese sauce.
This delicious mac and cheese can be whipped up on the stovetop in no time, making it the ideal side dish or main course for those hectic weeknights or lazy weekends.
My nephews absolutely adore this dish! Austin couldn’t stop saying, “Mmm, this is so good!” and “This is my favorite!” with every bite. Cooper gave it a solid 10/10, and honestly, I couldn’t agree more.
I love having quick and easy recipes on hand. Since this can be whipped up on the stovetop in no time, it’s perfect for those busy weekend lunches or laid-back weekday dinners, and the flavor never disappoints! Trust me, you’ll never bother with boxed mac and cheese again!
I normally serve this as a side dish, but you can always make it a whole meal by mixing in some cooked hamburger or sausage. It’s also delicious with some broccoli added in.
Looking for more delicious Velveeta recipes? Both of these recipes are reader favorites with lots of 5 star reviews! I’m sure you’ll love this Baked Mac and Cheese with Velveeta recipe and this RO-TEL Dip recipe.
Elbow Macaroni: This classic pasta shape is perfect for holding onto the cheese sauce. You can also use shell pasta, which works just as well.
Butter: Butter adds richness and helps create a smooth roux for the base of the cheese sauce.
Flour: Flour is essential for thickening the cheese sauce. By creating a roux with the butter, the flour helps to make a smooth and creamy sauce that coats the pasta evenly.
Milk: Milk is the liquid used in the cheese sauce. Whole milk is best because it provides a richer and creamier flavor, but you can also use reduced-fat milk if you prefer.
Velveeta: Velveeta is used because it has a smooth and creamy consistency when it melts. Unlike some other cheeses, Velveeta doesn’t separate or become grainy when heated, which is why it’s perfect for creating a luscious cheese sauce.
Cheddar Cheese: Freshly shredded sharp cheddar cheese adds an extra layer of flavor to the dish. The sharpness of the cheddar contrasts beautifully with the creaminess of the Velveeta, giving the dish more depth of flavor.
Spices: Garlic powder, onion powder, and black pepper are added to the sauce to enhance the overall flavor of the mac and cheese. These spices bring out the savory and cheesy notes in the dish, making it even more delicious.
How To Make Velveeta Mac And Cheese
Begin by cooking your elbow macaroni according to the package instructions. Drain the pasta and set it aside. While the pasta cooks, prepare the cheese sauce. Start by melting butter in a large saucepan. Next, sprinkle in the all-purpose flour. (See the recipe card below for the full printable instructions.)
Mix to create a roux. Cook the roux, while whisking, for a couple of minutes. While whisking constantly, slowly pour in the milk.
Sprinkle in the garlic powder, onion powder, and black pepper. Cook the mixture, stirring often, until it thickens slightly. Add the cubed Velveeta cheese to the saucepan.
Stir until the Velveeta has fully melted and incorporated into the sauce.
Pour the cheese sauce over the cooked pasta, and stir to evenly coat the noodles.
Add in the shredded cheddar cheese, and stir until it has melted into the sauce. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
- Always use freshly shredded cheddar cheese for better melting and flavor.
- Keep the heat on medium when melting the cheese to avoid scorching or causing the sauce to separate.
- Taste and adjust seasonings as needed, since different brands have slightly different flavor profiles.
How Do You Make Mac And Cheese Taste Better?
Adding your favorite flavors to mac and cheese can really elevate the dish. Popular additions are spices, hot sauce, dry mustard, bacon, and pickled jalapenos.
Why Is Velveeta Mac and Cheese So Good?
It’s called “liquid gold” because it melts so easily into a smooth and creamy sauce. That luscious texture makes it a favorite for many people.
Best Cheese For Mac And Cheese
I love the classic combination of Velveeta and sharp cheddar cheese, but there are so many combinations that are absolutely delicious. Velveeta creates a creamy consistency, sharp cheddar adds a robust flavor, parmesan adds salty and umami flavors, and you could add Gruyere or Jarlsberg if you really want to elevate the dish with nutty and buttery flavors.
Can I Use Pre-Shredded Cheese Instead Of Freshly Shredded Cheese?
While pre-shredded cheese may be more convenient, it often contains additives that prevent clumping. Those additives also cause the texture to have a gritty consistency when it melts. I definitely recommend freshly shredded cheese for the best results.
Can I Use Other Types Of Pasta?
Yes, you can substitute other pasta shapes like shells, rotini, or fusilli, as long as they have nooks and crannies to hold onto the cheese sauce.
Can I Make This Dish Ahead Of Time?
Yes, you can prepare the Velveeta Mac and Cheese ahead of time and store it in the refrigerator. Reheat it gently over low heat, adding a splash of milk if needed to restore the creamy consistency.
Stored in an airtight container, leftovers should keep well for up to 3 days in the refrigerator.
Can You Freeze Mac And Cheese?
While you can freeze this dish, the texture may change slightly when reheated. To freeze, let it cool completely, then transfer it to an airtight container and freeze for up to 2 months. Thaw it in the refrigerator and reheat gently, adding milk if needed to restore the creamy texture.
I recommend making our Baked Mac and Cheese with Velveeta. You could also use this recipe by following the stove top directions for the sauce, and cook the pasta to slightly less than al dente. Then combine the macaroni and cheese sauce, and transfer the mixture to a greased baking dish. Sprinkle it with breadcrumbs and extra cheese, and bake at 350°F until golden and bubbly.
What Should I Serve It With?
This dish pairs well with a simple green salad, roasted vegetables, or grilled or baked proteins like chicken or fish.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Mac And Cheese Recipes
If you like this recipe, be sure to check out all of our pasta recipes! Some reader favorites are:
- Baked Mac and Cheese with Velveeta
- How to Make Kraft Mac and Cheese Better
- Slow Cooker Mac and Cheese
- Instant Pot Mac and Cheese
- Spicy Mac and Cheese
- Paula Deen’s Crockpot Mac and Cheese
- 2 cups elbow macaroni (8 ounces or 1/2 pound)
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 8 ounces Velveeta Original Processed Cheese (cubed)
- 1/2 cup freshly shredded sharp cheddar cheese*
- Bring a large pot of water to a boil, then cook the pasta to al dente according to the package instructions. Once the pasta is cooked, drain it in a colander, then return the pasta back to the pot.
- While the pasta is boiling, heat a large nonstick skillet over medium heat. Add the butter and let it melt. Once the butter has melted, sprinkle the flour over the butter and mix together to create a roux. Cook the roux for 2 minutes, while stirring, to cook off the raw flour taste.
- While constantly whisking, slowly pour the milk into the roux. Continue to whisk until smooth.
- Sprinkle in the onion powder, garlic powder, and black pepper. Mix. Turn the heat up to medium-high and bring to a gentle boil. Boil the sauce for about 3-4 minutes, or until thickened, making sure to whisk constantly to prevent the sauce from burning on the bottom.
- Once the sauce has thickened, turn the heat back down to medium, and add in the cubed Velveeta cheese. Use a rubber spatula to stir the cheese until it has melted. Remove the cheese sauce from the heat, then carefully pour it into the pot with the cooked macaroni. Using the rubber spatula, toss the macaroni in the sauce until it is evenly coated. Add in the shredded cheese and stir until the cheese has melted.
Amount Per Serving: Calories: 399Total Fat: 18.1gCarbohydrates: 41.3gFiber: 1.5gSugar: 9.3gProtein: 17.2g
Nutrition information isn’t always accurate.
I hope you and your family enjoy this creamy, delicious, and easy-to-make Velveeta mac and cheese recipe. It’s the perfect bowl of comfort food for any dinner or holiday side dish!