Description
This baked macaroni and cheese with Velveeta recipe is pure comfort food. Creamy mac and cheese, baked to perfection, is not only an ideal side dish casserole for any holiday table, but is easy enough for a weeknight meal. This is a recipe that everyone will ask for again and again.
Ingredients
Scale
- 12 oz elbow macaroni
- 4 tablespoons butter
- 1 1/4 cup milk
- 1/2 cup heavy cream
- 16 oz cubed Velveeta
- 1 cup shredded Cheddar cheese
- 1 teaspoon black pepper
- 1/4 cup garlic powder
- salt to taste, if desired
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 low-medium heat, melt the butter. After the butter has melted, add in the cubed Velveeta, milk, heavy cream, black pepper, and garlic powder. Stir the cheese constantly as it melts to prevent burning.
- After the Velveeta has melted and is smooth, remove from the heat and whisk 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.
- Bake for approximately 20 minutes or until the top begins to lightly brown.
- Remove from oven, serve, and enjoy.
Notes
- 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 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.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven, Stovetop
- Cuisine: American
