This Velveeta mac and cheese recipe is creamy, nostalgic, and irresistibly tacky. Tender macaroni is coated in a tacky sauce made with cheddar and Velveeta for that easy, melt-in-your-mouth texture.
- Taste: Velveeta provides easy creaminess and cheesiness to a standard cheddar cheese sauce, whereas mustard offers the dish a brilliant tang.
- Swaps: As an alternative of cheddar, use Parmesan, Gouda, Havarti, or mozzarella. So long as it melts, it may be swapped in.
- Time-Saving Tip: Skip the baking and serve it from the stovetop or from a Cock Pot with out the topping in the event you’re in a rush.
- Serving Options: Serve together with your favourite veggies to stability the richness of this dish. Strive broccoli, brussels sprouts, green beans, or asparagus.
Substances for Velveeta Mac and Cheese
- Velveeta: This processed cheese melts superbly and provides the sauce a silky texture. For fast, even melting, ensure you dice the Velveeta cheese earlier than including it to the sauce.
- Cheddar: Sharp or further sharp may have extra taste. Purchase a block and shred it, or save your self a while and use a package deal of pre-shredded cheese; each work nicely on this recipe!
- Macaroni: Elbows are the traditional alternative, or use shells, rotini, or penne noodles. You’ll simply need to select a pasta that holds sauce nicely for the utmost taste in every chunk!
- Seasonings: I prefer to maintain the seasonings easy with a contact of mustard and onion powder. For further taste, sprinkle in a little bit of garlic powder, paprika, salt, or pepper.
- Breadcrumbs: My favourite topping is Panko breadcrumbs for the crunchy texture, however you should utilize regular breadcrumbs or seasoned breadcrumbs.
- Add-Ins: Toss in peas, broccoli, a can of Rotel or diced tomatoes, black olives, or sliced jalapeños. Give it further protein and smoky depth with crumbed bacon, sausage, or diced ham.
Stash and Save for Later
- To Retailer: Retailer in an hermetic container within the fridge for as much as 5 days.
- To Freeze: Retailer in an hermetic container or freezer bag for as much as 4 months. Thaw within the fridge in a single day earlier than reheating.
- To Reheat: Pop leftovers within the microwave or warmth up on the stovetop, stir in a little bit little bit of milk as wanted.
Extra Mac and Cheese? Sure, Please!
Did you make this Velveeta Mac and Cheese? Depart us a score and remark beneath.
Recipe up to date 11/1/25 for improved consistency.
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Preheat the oven to 350°F.
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To make the topping, mix bread crumbs, cheddar cheese, and melted butter. Put aside.
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Carry a medium saucepan of salted water to a boil. Cook dinner the pasta al dente (agency) in keeping with package deal directions. Drain nicely, don’t rinse.
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In the meantime, in a separate medium saucepan, soften 2 tablespoons butter over medium warmth. Add the flour, mustard powder, and onion powder, and prepare dinner for 1 minute whereas whisking.
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Step by step add the milk, whisking till easy after every addition. As soon as the milk is added, deliver the combination to a boil over medium warmth whereas whisking. Cut back the warmth to medium-low and prepare dinner for 1 minute. Stir within the cubed Velveeta cheese, salt, and pepper. Whisk till melted and creamy.
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Take away from warmth and stir within the cheddar cheese and drained pasta. Combine nicely to mix. Style and season with further salt and pepper if desired. Alter the consistency with milk or pasta water if wanted, word that the sauce will thicken because the pasta bakes.
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Switch the macaroni combination to a 2 quart baking dish and sprinkle with the topping.
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Bake for 20 minutes or till heated via and the topping is golden brown. Don’t overcook.
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Relaxation 5 minutes earlier than serving.
- The sauce will thicken because the macaroni bakes and cools.
- This may be made with between 8 and 16 ounces of elbow macaroni. For a creamier pasta, use much less pasta. This sauce is wealthy, I choose 12 oz.
- You possibly can skinny the sauce with additonal milk if wanted.
- Sharp cheddar could be changed with different kinds of shredded cheese, comparable to Swiss or Parmesan.
- Pre-shredded cheese can be utilized on this recipe.
- Leftovers could be saved within the fridge in an hermetic container for as much as 5 days, or frozen for as much as 4 months. Thaw within the fridge earlier than reheating.
Energy: 399 | Carbohydrates: 51g | Protein: 18g | Fats: 13g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 39mg | Sodium: 734mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 592IU | Vitamin C: 0.1mg | Calcium: 314mg | Iron: 1mg
Diet data offered is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.
Course Casserole, Important Course, Pasta, Facet Dish
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