Baked Macaroni And Cheese With Velveeta

Baked macaroni and cheese with Velveeta is comfort food at its best.

Baked macaroni and cheese in a baking dish with a wooden spoon.

If you are craving pure comfort food, this baked macaroni and cheese with Velveeta is for you. Creamy and cheesy noodles are baked to gooey perfection.

My family loves Velveeta baked mac and cheese because the cheese melts so smoothly and is even better when combined with cheddar. This recipe is ideal to serve along with Corn Flake hashbrown casserole on the holiday dinner table, but it is easy enough to serve with turkey sliders on Hawaiian rolls on a weeknight.

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Why You Will Love Baked Macaroni and Cheese With Velveeta
Tools
Ingredients
Step By Step Instructions
Tips For The Best Baked Macaroni And Cheese With Velveeta
Variations
Storage
Reheating
Frequently Asked Questions
Baked Macaroni And Cheese With Velveeta

Why You Will Love Baked Macaroni and Cheese With Velveeta

Simple Ingredients - This mac and cheese recipe is made with easy to find ingredients that you may already have in your pantry and fridge.
Creamy - This extra creamy baked macaroni and cheese is made with Velveeta, so it has a smooth texture every time.
Crowd Favorite - From the holiday table, to a potluck, to a weeknight dinner, this recipe will have everyone coming back for seconds.
Kid Approved - Kids love mac and cheese, and this is no exception. With all its cheesiness, it will convince even the most picky eater.

Velveeta baked mac and cheese recipe in a baking dish and a wooden spoon.

Tools

Large Pot
Colander
Large Saucepan
Measuring Cups and Measuring Spoons
Large Stirring Spoon or Spatula
9x13 Baking Dish
Cheese Shredder (to freshly shred your own cheese)

Baked macaroni and cheese with Velveeta in a baking dish with a wooden spoon and kitchen towel.

Ingredients

Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.

Elbow Macaroni - Elbow macaroni is the perfect size for this side dish recipe. It is bite-sized and curvy to hold onto the cheese sauce.
Velveeta Cheese - This ingredient creates the creamy sauce without clumps or graininess.
Milk - The milk smooths out the Velveeta as it melts.
Heavy Cream - Adding heavy cream gives the baked macaroni and cheese with Velveeta a rich, creamy texture and helps it stay creamy even after baking.
Butter - Helps create the saucy base and adds additional flavor.
Shredded Cheddar Cheese - Adds more cheesy flavor and melts well with the baked mac and cheese.
Black Pepper and Garlic Powder - Classic seasonings that enhance the flavor. The Velveeta and Cheddar are salty enough that salt isn't needed (of course, you can always add to taste).

Ingredients for a macaroni and cheese with Velveeta recipe. The phot has heavy cream, seasonings, butter, Velveeta, elbow macaroni and milk.

Step By Step Instructions

Preheat the oven to 350° F.
In the large pot, boil the macaroni noodles according to the package directions. Drain well when the noodles are al dente and remove from the heat.
As the macaroni is cooking, in a large saucepan over medium heat, melt the butter. After the butter has melted, add in the cubed Velveeta, heavy cream, milk, black pepper, and garlic powder. Stir the cheese constantly as it melts.
After the Velveeta has melted and is smooth, remove from the heat and stir in the shredded cheddar until it has melted into the cheese mixture.
Pour the melted cheese into the large pot with the drained macaroni. Stir well to fully incorporate the cheese sauce.
Pour the macaroni and cheese mixture into a 9x13 baking dish.

Creamy mac and cheese with Velveeta in a baking dish before it is baked.

Bake for approximately 20 minutes or until the top begins to lightly brown.
Remove from oven, serve, and enjoy!

Tips For The Best Baked Macaroni And Cheese With Velveeta

Don't overcook the macaroni noodles; they will continue cooking in the oven. Just boil to al dente.
Be sure to shred your own cheese; not only does it melt better, but it also tastes better.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For best results, reheat leftover Velveeta baked mac and cheese at 325° F until heated throughout.
Whether you reheat in the oven, on the stovetop, or in the microwave, be sure to add a bit of milk to keep it from drying out.

A rectangular baking dish full of Velveeta baked mac and cheese with a wooden spoon.

Variations

Swap the cheddar cheese for Colby Jack (I do this swap often).
Use any type of noodle shape that you like. Penne pasta works fantastically in this recipe.
Add ¼ teaspoon cayenne pepper for a spicy kick. Of course, you could always add more for extra spice.
Sprinkle breadcrumbs over the top prior to baking.

Storage

Store in an air tight container in the refrigerator for up to four days.

Reheating

Oven (Preferred Method) - Heat oven to 350° F. Cover with foil and bake for approximately 20 minutes or until heated thoroughly. Add a couple splashes of milk to keep the mac and cheese creamy.
Microwave - Heat in the microwave in 30 second intervals. Add a couple of splashes of milk and stir between intervals until fully heated.

Frequently Asked Questions

Can I prepare this ahead of time?

Yes! Prepare the macaroni and cheese with Velveeta ahead of time, but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. Remove from the refrigerator and let sit at room temperature for 30 minutes. Bake as directed.

Can I use a different pasta shape?

Yes! Feel free to swap pasta shapes. My family loves this with penne pasta.