5 Reasons Why You’ll Love This Recipe
- Ultra Creamy Texture: The combination of Velveeta and sharp cheddar creates a rich and velvety sauce.
- Easy to Make: With just a few ingredients and simple steps, it’s beginner-friendly!
- Versatile: Add toppings like bacon, breadcrumbs, or even hot sauce to customize it.
- Crowd-Pleaser: Perfect for family gatherings, potlucks, or weeknight dinners.
- Ultimate Comfort Food: This classic dish will satisfy all your cheesy cravings.
Why This Recipe Works
This recipe works because it strikes the perfect balance between creamy and cheesy without being overly complicated. The combination of Velveeta and cheddar creates a smooth, melt-in-your-mouth sauce that clings perfectly to the macaroni. The use of heavy cream adds richness, while optional add-ins like breadcrumbs and garlic powder elevate the flavor. It’s easy, customizable, and a hit for all ages.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or on the stove over low heat. Add a splash of milk to maintain the creamy texture.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Absolutely! Swap the cheddar for Monterey Jack, Gouda, or Gruyere for a different flavor profile.
Yes! Prepare the dish, cover it, and refrigerate. When ready, bake as directed, adding 10 extra minutes.
Avoid high heat when adding the cheese, as this can cause separation. Keep the sauce on medium-low.
Yes, use gluten-free pasta and substitute the flour with a gluten-free alternative.
Add cooked chicken or ground beef to the mac and cheese for a heartier dish.
Best Velveeta Mac and Cheese Recipe – Creamy & Delicious
Equipment
- Large Pot for boiling pasta
- Saucepan for the cheese sauce
- Whisk
- Measuring Cups and Spoons
- Colander
- Baking dish if baking
Ingredients
- 16 oz elbow macaroni
- 1 lb Velveeta cheese cubed
- 1 ½ cups sharp cheddar cheese shredded
- 1 ½ cups milk
- ½ cup heavy cream
- ½ cup unsalted butter
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp all-purpose flour
- ½ tsp garlic powder optional for added flavor
- ½ tsp mustard powder optional for tang
- ½ cup breadcrumbs optional for topping
Instructions
- Cook the macaroni:In a large pot, boil salted water and cook the macaroni according to the package instructions. Drain and set aside.
- Make the cheese sauce:– In a large saucepan over medium heat, melt butter.– Stir in the flour and cook for 1-2 minutes until it forms a roux.– Gradually whisk in the milk and heavy cream, stirring continuously to avoid lumps.– Add salt, pepper, garlic powder, and mustard powder. Simmer until the sauce thickens.
- Add the cheese:– Stir in the Velveeta cubes, allowing them to melt into the sauce.– Once the sauce is smooth, add the shredded cheddar cheese, stirring until fully melted and incorporated.
- Combine the pasta and sauce:– Add the cooked macaroni to the cheese sauce, stirring to coat evenly.– If desired, transfer the macaroni and cheese to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for 10-15 minutes until golden brown.
- Serve and enjoy:Garnish with extra shredded cheese, bacon bits, or chives for added flavor.
Notes
Nutrition Information** (Per Serving – Makes 8 servings)
- Calories: 510 kcal
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 90mg
- Sodium: 1040mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugars: 6g
- Protein: 19g
5 Pro Tips for Success
- Shred Your Own Cheese: Pre-shredded cheese often contains additives that can affect melting, so shred your own for the best results.
- Low and Slow for the Sauce: When making the roux, take your time with the flour to ensure a smooth, lump-free sauce.
- Use Full-Fat Dairy: For the creamiest texture, stick with full-fat milk and heavy cream.
- Breadcrumbs for a Crunchy Top: If you love a crunchy top, don’t skip the breadcrumbs! Add melted butter to the crumbs for extra richness.
- Avoid Overcooking the Pasta: Cook your macaroni al dente to avoid mushy results when it combines with the sauce.
The Science Behind Cheese Melting
