Creamy Baked Velveeta Mac and Cheese
Ditch the box and skip the grainy, separated cheeses. This creamy baked Velveeta mac and cheese relies on uniform cubes of Velveeta to create an incredibly smooth, velvet-gold sauce that blankets every single noodle, finishing with a beautifully set, bubbly top right out of the oven!
Servings: 6 Servings
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 margarine 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.