Creamy Baked Velveeta Mac and Cheese
This baked Velveeta mac and cheese is exactly what you want waiting for you in the oven. It takes less than thirty minutes from start to finish, combining Velveeta and other simple ingredients you’ve already got at home into a rich, bubbling dish that tastes a whole lot better than anything out of a box.
A Quick Look At The Recipe
- Recipe Name: Baked Velveeta Mac and Cheese
- Serves: 6
- Main Ingredients: Velveeta, cubed, whole milk, flour, butter, dry macaroni (elbow noodles)
- Why You'll Love It: Velveeta is the star of the show in this baked Velveeta mac and cheese recipe. It's the easiest, tastiest, and creamiest mac and cheese ever.
The Cheesiest of Meals
We’ve all made a homemade mac and cheese that looked good in the pan and turned grainy or oily on the plate, and it’s enough to make you wish you’d just opened a box of Kraft. A block of Velveeta is how I keep that from happening.
Some folks turn their noses up at Velveeta, but it melts smoother than just about any cheese. Bagged shredded cheese is tossed with a little starch to keep it from clumping, which can keep it from melting smoothly. Velveeta melts down into a creamy sauce that coats every noodle, so you don’t end up with dry pasta hiding at the bottom of the pan.
And because there’s no such thing as bad mac and cheese, give this creamy mac with Hidden Veggies a taste!
“I bake this about once a week.”
“My 3-year-old grandson loves it. So does Mom and Grandma!” – Terrie
Ingredients For Baked Velveeta Mac and Cheese
- Elbow noodles
- Whole milk
- Flour
- Butter
- Velveeta
Expert Tips from My Kitchen
- If you boil your macaroni until it’s perfectly soft on the stove, it will turn into a mushy, sad mess in the oven. My golden rule is to shave two full minutes off the package instructions. You want the noodles to still have a little bite; they will soak up that extra creaminess and finish cooking in the oven.
- Don’t just lazily chop up that block of Velveeta and hope for the best. If you have big chunks mixed with tiny pieces, the small ones will scorch in the microwave before the big ones even think about melting. Take an extra sixty seconds to slice them into neat, even little cubes. That’s how you get a smooth sauce without any lumps.
- While the standard recipe calls for a naked, uncovered bake, my favorite way to dress it up is to toss a handful of crushed Ritz crackers (or Panko if you’re fancy) with a tablespoon of melted butter in a small bowl, and scatter it over the top right before it goes into the oven. It creates this buttery, golden-brown crust that shatters when you scoop into it. If you’re into crunch, you’d love these mac and cheese balls!
How to Make Baked Velveeta Mac and Cheese
1. Cook the Pasta
Heat oven to 350°F. Bring a large pot of salted water to a boil and cook your macaroni noodles until they are almost done (al dente). Drain well in a colander and set aside.
2. Build the Creamy Sauce Base
In a microwave-safe bowl or medium saucepan, melt your butter (or margarine) in the microwave. Whisk in the flour and whole milk until smooth.
Then season with a pinch of salt and black pepper to taste.
3. Melt the Cheese
Pour your cubed Velveeta cheese directly into the milk mixture. Microwave the bowl in 30-second intervals, stirring frequently, until the cheese sauce is completely melted, smooth, and creamy.
Gently fold the cooked macaroni into the cheesy sauce until every noodle is completely coated.
4. Bake
Grease a 9×13 baking dish or casserole dish with cooking spray. Pour the cheesy mac into the dish, spreading it out evenly.
Place it in the oven and bake, uncovered, at 350°F for 20 minutes until bubbling and lightly golden on top. Allow it to sit at room temperature for about 5 minutes before serving so the sauce sets!
Baked Velveeta Mac and Cheese FAQs
Velveeta makes the smooth base, but you can add a cup of sharp cheddar, Colby Jack, or Monterey Jack cheese to the remaining ingredients for a sharper flavor profile. Just avoid using entirely pre-shredded cheese for the melting base, as it won’t be quite as silky.
Place any leftover mac into an airtight container and store it in the refrigerator for up to 3 to 4 days. When you’re ready to eat it the next day, add a splash of milk or a dollop of sour cream before reheating it in the microwave or oven to bring back that original creamier sauce texture. You can also freeze it for 2-3 months!
It’s hearty enough to be supper on its own, and it’s a great side, too. I love pairing it alongside a saucy plate of babyback ribs, smoked brisket, or classic hot dogs for the kids.
Similar Recipes
Looking to switch things up for your next pasta night? Put away the baking dish altogether and try making a zesty, one-pot chili mac on the stovetop for a completely different flavor experience.
Making it for a holiday? It belongs on the Thanksgiving table right next to Grandmama’s crockpot dressing, candied sweet potatoes and Southern broccoli casserole. You’ll find plenty more in my Thanksgiving side dish recipes.
Once you pull this bubbly mac and cheese out of the oven, I’d love to hear how it went over at your house! Drop your thoughts in the comments section below and rate this recipe!
Prefer sharp cheddar and no Velveeta? My easy baked mac and cheese layers the cheese with flour and butter and bakes in milk, no roux needed.
Creamy Baked Velveeta Mac and Cheese
Ingredients
- 2 cups Velveeta, cubed
- 2 cups whole milk
- 2 tbsp flour
- 2 tbsp butter
- 2 cups dry macaroni (elbow noodles)
Instructions
- Cover macaroni with water and cook until almost done, then drain well.
- In a microwave-safe bowl, melt the butter in the microwave, then stir in the flour and milk. Salt and pepper to taste.
- Pour cubed cheese into milk mixture and microwave at 30-second intervals until melted, stirring often. Stir in cooked macaroni.
- Place in an oven-safe baking dish and bake, uncovered, at 350 for 20 minutes.
Notes
- Shave 2 full minutes off the package instructions so the noodles remain slightly firm (al dente). They will finish cooking in the oven and soak up the sauce without turning mushy.
- Cut the Velveeta into neat, uniform cubes. This keeps the smaller pieces from scorching in the microwave while waiting for the larger chunks to melt, ensuring a completely smooth sauce.
- For a quick upgrade, toss a handful of crushed Ritz crackers or Panko breadcrumbs with a tablespoon of melted butter in a small bowl. Scatter it over the top right before baking for a perfect golden-brown crust.
Turned out excellent, my family enjoyed it so much.
Hooray! So happy to hear that!
do you put the noodles in the cold water and then boil or boil then put them in?
Boil the water, add noodles, then cook time indicated.
You should always put pasta noodles into already boiling water, then follow the instructions on the pasta packaging for the perfect al-dente. Leaving them a little undercooked is perfect because the pasta will finish cooking in the oven:)
This is correct! Thank you for your reply!
Needed to make a big ole pot of Mac n Cheese for kiddos at a potluck! This was perfect. I actually just made the sauce on the stove top and dumped the cooked noodles in there for about 5 mins (because I was in a hurry), then transferred to a casserole dish for transport. Appreciate it!
I’m so happy to hear this!!
Ashley,
Did you use a pound of elbows? If so, did u end up having to double everything that’s in the original recipe?
So easy and so good. My entire family loves it.
Love to hear that!!
Excellent recipe! I used what I had on hand – gemelli pasta and velveeta. I was a bit short on the velveeta and made up the difference with a habanero cheddar block I needed to use up. Seasoned with garlic, salt and pepper. My husband loved the smell as the cheese melted.
I bake this about once a week. My 3 year old grandson loves it. So does Mom and Grandma!