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.

No ratings yet

Print Pin

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.

Nutrition

Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!