Looking for ultimate comfort food with creamy, cheesy goodness in every bite? This Velveeta baked mac and cheese is a classic that pairs sharp cheddar with smooth processed cheese for an irresistibly creamy texture. It works perfectly as a hearty main dish or a comforting side, and it’s simple enough for weeknights yet special enough for holidays.
Why this recipe works
This Velveeta baked mac and cheese delivers the nostalgic, gooey flavor many of us remember, with a little grown-up depth. Velveeta ensures an ultra-smooth, creamy sauce while sharp cheddar adds a bright, tangy bite. The sauce begins with a buttery roux, which builds richness and prevents a thin, watery texture you might get from boxed mixes. The result is a velvety casserole with a savory backbone and a golden, broiled top if you choose to finish it that way.
Ingredients
- Macaroni pasta — large elbow macaroni is ideal; small shells or rotini are good substitutes.
- Velveeta cheese — classic for a silky melt; you can substitute processed American cheese if needed.
- Shredded sharp cheddar — white or yellow both work; mix in some mozzarella for extra stretch if you like.
- Butter — adds richness; olive oil can be used in a pinch.
- All-purpose flour — for the roux; use a gluten-free flour to make the recipe gluten-free.
- Whole milk — for a richer sauce; 2% works, or use a touch of heavy cream or sour cream for extra creaminess.
- Dry mustard powder — brightens the cheese flavor; Dijon is an acceptable alternative.
- Onion powder — adds savory depth; garlic powder can be substituted.
- Cayenne pepper — optional for a mild kick; a few dashes of hot sauce work too.
- Black pepper — for seasoning.
Optional topping ideas: breadcrumbs, crushed crackers, or crushed potato chips for crunchy texture before broiling.
Directions
- Preheat oven to 400°F and grease a 9 x 13-inch casserole dish with butter or nonstick spray.
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente (about 8 minutes or according to package directions). Drain and set aside.
- Make the cheese sauce: melt butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns golden and smells nutty (about 3–5 minutes).
- Slowly whisk in the milk until smooth. Stir in dry mustard, onion powder, cayenne, and black pepper. Add the cubed Velveeta and stir until it melts into a smooth sauce.
- Toss the cooked pasta into the cheese sauce until evenly coated.
- Transfer the macaroni and sauce to the prepared casserole dish, sprinkle shredded cheddar evenly over the top, and cover loosely with foil. Bake for about 25 minutes, until the casserole is bubbling.
- Remove the foil and broil for 3–5 minutes, watching closely, until the cheese on top is golden and lightly browned.
Tips for success
- Cook the pasta just to al dente to avoid a mushy casserole after baking.
- Stir the cheese sauce frequently while melting the Velveeta to prevent scorching.
- For extra richness, fold in a spoonful of sour cream or a splash of heavy cream before baking.
How to store
This recipe makes a generous casserole and stores well. Let leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to refresh the sauce. For longer storage, freeze in freezer-safe containers for up to 2 months and thaw overnight before reheating.
More cheesy pasta recipes
- Hamburger Helper Cheeseburger Pasta copycat
- Baked Broccoli Cheddar Chicken Noodle Casserole
- Homemade Beefaroni
- Meatless Baked Ziti
- Pumpkin Mac and Cheese
📖 Recipe
Velveeta Baked Mac and Cheese
Ingredients
- Butter or cooking spray to grease a 9 x 13-inch casserole dish
- 1 pound large macaroni pasta
- 16 ounces processed cheese (such as Velveeta), cut into 1-inch cubes
- 2 cups shredded sharp cheddar (white or yellow)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk (whole or 2%)
- ½ teaspoon dry mustard
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper, or to taste
- ½ teaspoon black pepper
Instructions
- Heat oven to 400°F and grease a 9 x 13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook macaroni for about 8 minutes until just al dente, then drain.
- For the cheese sauce: melt 2 tablespoons butter in a medium saucepan over medium heat. Add the flour and stir constantly until the roux is golden and fragrant, about 3–5 minutes.
- Slowly whisk in the milk until smooth. Stir in dry mustard, onion powder, cayenne, and black pepper. Add the cubed Velveeta and stir until melted and smooth.
- Pour the cooked pasta into the sauce and stir gently to coat. Transfer to the prepared casserole dish and top with shredded cheddar. Cover with foil and bake for 25 minutes, until bubbling.
- Remove foil and broil for 3–5 minutes, watching carefully, until the top is golden brown.
Notes
- To make this a stovetop mac, stir shredded cheddar into the pasta and skip the baking step.
- Cook the pasta al dente to prevent it from becoming soft while baking.
- Stir the cheese sauce frequently while melting to avoid scorching.
- For extra richness, add a spoonful of sour cream or a splash of heavy cream to the sauce.
Nutrition (per serving)
- Calories: 334 kcal
- Carbohydrates: 35 g
- Protein: 17 g
- Fat: 14 g (Saturated fat: 9 g)
- Sodium: 744 mg
- Fiber: 1 g