This homemade mac and cheese with Velveeta is made on the stovetop with a smooth, creamy cheese sauce and freshly shredded sharp cheddar. The Velveeta melts easily into the sauce, while the cheddar gives it more body and flavor. I make the cheese sauce first so the freshly cooked pasta can go straight from the pot into the melted cheese without sitting around.

Close-up of shell pasta coated in a smooth, creamy Velveeta and cheddar cheese sauce with black pepper.

How to Make Homemade Velveeta Mac and Cheese

Prepare the cheeses. Shred the sharp cheddar cheese directly from the block and cut the Velveeta into small cubes. Having both cheeses ready makes it easier to add them once the sauce is prepared.
Make the roux. In a large saucepan over medium heat, melt the butter. Add the all-purpose flour and stir for about 30 seconds, until the flour is combined with the butter and begins to cook.
Add the milk. Slowly pour in the whole milk, stirring as you go to combine it with the flour and butter. Continue stirring until the mixture is smooth.
Melt the cheeses. Add the shredded sharp cheddar and cubed Velveeta. Keep the heat low enough that you only see an occasional bubble. Stir as the cheeses melt into a smooth, creamy sauce. Avoid letting the sauce boil.
Keep the cheese sauce warm. Once both cheeses have melted, reduce the heat to low and stir occasionally while preparing the pasta.
Cook the macaroni. Bring a separate pot of salted water to a boil and cook the shell pasta or elbow macaroni according to the package directions.
Combine the pasta and sauce. Drain the cooked macaroni without rinsing it, then immediately add it to the warm cheese sauce. Stir until the pasta is evenly coated.
Season and serve. Taste carefully and add salt and black pepper as needed. Serve while the mac and cheese is hot and creamy.

Tips for the Best Velveeta Mac and Cheese

Use freshly shredded sharp cheddar. Velveeta melts into a very smooth sauce, but when combined with milk, it can be fairly thin on its own. I like adding sharp cheddar from a block because it gives the sauce more body and a stronger cheese flavor.
Don’t worry about timing the roux perfectly. About 30 seconds is a good starting point, but I pay more attention to how the butter and flour look as they come together. The goal is to cook the flour briefly before adding the milk.
Try a garlic butter variation. I’ve also made this recipe with fresh garlic. Add 2–3 minced garlic cloves to the melted butter and cook briefly until fragrant before stirring in the flour. It gives the finished cheese sauce a noticeable garlic flavor.

Homemade Velveeta mac and cheese with shell pasta in a white bowl being stirred with a wooden spoon.

Does Velveeta Mac and Cheese Reheat Well?

Yes, but I recommend enjoying this mac and cheese freshly made when the sauce is at its creamiest.

I’ve reheated leftovers, and while they still taste good, the texture isn’t quite the same the next day. The pasta absorbs a good amount of the cheese sauce as it sits, so the macaroni becomes noticeably less creamy than when it first comes off the stove.

More Mac and Cheese Recipes

Crockpot Velveeta Mac and Cheese – A slow cooker version of Velveeta mac and cheese for when you’d rather let the crockpot handle the cooking.
Southern Baked Mac and Cheese – A rich baked macaroni and cheese made with multiple cheeses and finished with a golden, cheesy topping.
Broccoli Mac and Cheese – A cheesy macaroni dish with broccoli for a different take on traditional mac and cheese.
Hamburger Mac and Cheese – Macaroni and cheese combined with ground beef for a heartier comfort-food meal.

Homemade Velveeta Mac And Cheese

Creamy homemade mac and cheese with Velveeta and freshly shredded sharp cheddar, made entirely on the stovetop. The Velveeta creates a smooth cheese sauce while the cheddar adds flavor and body.

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Course: Side Dish

Cuisine: American

Keyword: Homemade Velveeta Mac And Cheese

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serving

Calories: 478kcal

Ingredients

16 ounce pasta shell or elbow
1 cup cheddar cheese grated, half of an 8oz block
16 ounce Velveeta cheese, cubed
1.5 cup milk
2 tablespoon all purpose flour
4 tablespoon butter
salt & pepper to taste

Instructions

Prepare the cheeses. Shred the sharp cheddar from a block and cut the Velveeta into small cubes.
Make the roux. Melt the butter in a large saucepan over medium heat. Add the flour and stir for approximately 30 seconds, until the butter and flour are combined and the flour begins to cook.
Add the milk. Slowly pour in the whole milk, stirring continuously until the mixture is smooth.
Melt the cheeses. Add the shredded cheddar and cubed Velveeta. Keep the heat gentle, with only an occasional bubble, and stir until both cheeses have melted into a smooth sauce. Do not allow the sauce to boil.
Keep the sauce warm. Reduce the heat to low and stir occasionally while preparing the macaroni.
Cook the pasta. Bring a separate pot of salted water to a boil. Cook the shells or elbow macaroni according to the package instructions.
Combine. Drain the pasta without rinsing it, then immediately transfer it into the warm cheese sauce. Stir until all the macaroni is evenly coated.
Season and serve. Carefully taste the mac and cheese and adjust the salt and black pepper as needed. Serve while hot and creamy.

Notes

Cheddar cheese: I prefer sharp cheddar shredded directly from the block. It adds body and more cheese flavor to the smooth Velveeta sauce.
Pasta: Shells and elbow macaroni both work. I used shells for the recipe pictured.
Garlic variation: For a garlic butter version, cook 2–3 freshly minced garlic cloves in the melted butter until fragrant before adding the flour.
Leftovers: The macaroni absorbs some of the cheese sauce as it sits. Leftovers still taste good, but the mac and cheese will not be as creamy the next day.