Baked Velveeta Mac And Cheese

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Baked velveeta mac and cheese is a super easy version of baked mac but with a super creamy velveeta cheese sauce.

Baked velveeta mac and cheese

Indulge in pure cheesy goodness with this amazing recipe for baked Velveeta mac and cheese. This ultimate comfort food combines the taste of gooey melted Velveeta along with a classic dish.

This recipe takes this classic favorite to the next level by baking it to golden perfection, giving the cheesy sauce a heavenly texture and an added layer of flavor. Each forkful delivers a delightful blend of creamy cheese and tender pasta.

Baked Velveeta mac and cheese will be the first side dish that works perfectly at gatherings or something simple for the weeknights.

So, gather your ingredients, preheat your oven, and get ready to savor this irresistible baked Velveeta mac and cheese.

How To Make Baked Velveeta Mac And Cheese

Ingredients needed

  • Elbow macaroni pasta
  • Velveeta cheese
  • Milk
  • All purpose flour
  • Cheddar cheese
  • Chicken broth
  • Butter

Quick tips before starting

  • There is no need to add salt in this recipe unless you want to. The cheeses are very salt but before baking give the dish a taste and adjust salt to personal liking.
  • Be sure to use and grate cheese from the block only. Pre-shredded cheese can result in a gritty like texture in the cheese sauce from the non-caking agent added to the cheese during production.

Optional variation

Instead of topping with more cheddar cheese you can swap it out for a crispy breadcrumb topping. Simply use a cup of breadcrumbs with four tablespoons of melted butter and top the baked velveeta mac and cheese with that until the topping is golden and crispy.

Baked velveeta mac and cheese

Making the baked Velveeta mac and cheese

  1. First, you want to prepare the cheese sauce. It’s easier to keep the cheese sauce warm rather than cook the noodles and they start to stick together or using oil to prevent them from sticking.
  2. In a sauce pan add in the melted butter on a medium heat. Once the butter is melted add in the flour and cook the flour allowing it to brown a little before pouring in the milk. Allow the milk to steam and start to thicken. A few bubbles is ok but if the milk starts to boil you will destroy the texture of the sauce so it’s important to watch the heat.
  3. After the milk begins to thicken add in the velveeta cheese and one cup of sharp cheddar cheese then a little of black pepper. There is no need for salt in this recipe outside of adding salt to the pasta water.
  4. Once the cheeses have melted turn the heat to low and occasionally stir the cheese sauce until the macaroni is al dente.
  5. Prep the macaroni according to the package instructions and be sure to salt the water.
  6. Preheat the oven to 350F.
  7. Now, once the macaroni is finished, drain it and add it directly into the cheese sauce. Mix then add to the 8×8 baking dish.
  8. Top with remaining 1 cup of sharp cheddar cheese or the suggested breadcrumb topping mentioned above.
  9. Bake for 20 minutes then allow to cool before serving.

If you love Velveeta try these recipes

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Baked velveeta mac and cheese

Baked Velveeta Mac And Cheese

Baked velveeta mac and cheese is a super easy version of baked mac but with a super creamy velveeta cheese sauce.
No ratings yet
Course Side Dish
Cuisine American
Servings 9 serving

Equipment

  • 8×8 baking dish

Ingredients
 

  • 16 ounce elbow macaroni, dry
  • 3 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cup milk
  • 1 cup chicken broth
  • 16 ounce velveeta cheese
  • 2 cup sharp cheddar cheese, grated
  • pepper to taste

Instructions
 

  • First, you want to prepare the cheese sauce. It's easier to keep the cheese sauce warm rather than cook the noodles and they start to stick together or using oil to prevent them from sticking.
  • In a sauce pan add in the melted butter on a medium heat. Once the butter is melted add in the flour and cook the flour allowing it to brown a little before pouring in the milk. Allow the milk to steam and start to thicken. A few bubbles is ok but if the milk starts to boil you will destroy the texture of the sauce so it's important to watch the heat.
  • After the milk begins to thicken add in the velveeta cheese and one cup of sharp cheddar cheese then a little of black pepper. There is no need for salt in this recipe outside of adding salt to the pasta water.
  • Once the cheeses have melted turn the heat to low and occasionally stir the cheese sauce until the macaroni is al dente.
  • Prep the macaroni according to the package instructions and be sure to salt the water.
  • Preheat the oven to 350F.
  • Now, once the macaroni is finished, drain it and add it directly into the cheese sauce. Mix then add to the 8×8 baking dish.
  • Top with remaining 1 cup of sharp cheddar cheese or the suggested breadcrumb topping mentioned above.
  • Bake for 20 minutes then allow to cool before serving.
Keyword Baked Velveeta Mac And Cheese
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