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 8x8 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. Tip for a toasty topping, turn on the broil for the last 5 minutes or so and allow the cheese to brown more.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Baked Velveeta Mac And Cheese
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