Creamy Velveeta Mac and Cheese can be made just on the stovetop or baked with a golden breadcrumb topping. An easy, cheesy comfort food recipe everyone loves!
Nothing quite compares to the comfort that a bowl of homemade mac and cheese brings to the table.
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Homemade Velveeta Mac and Cheese
Creamy, cheesy, and so satisfying, this Velveeta Mac and Cheese Recipe is the kind of recipe that everyone will request again and again.
This recipe is perfect when making a quick weeknight dinner or preparing a cozy side dish.
A bowl of Velveeta macaroni and cheese is a bowl of classic comfort with rich, velvety texture and cheesy flavor.
Using Velveeta cheese ensures the sauce turns out smooth and creamy every time, and adding just a touch of shredded sharp cheddar adds that extra cheesy depth of flavor that we all love.
Ultra creamy, cheesy, and pure comfort food!
The best part? This Velveeta Mac and Cheese can be made on the stovetop or baked with a crispy topping.
Make it just on the stovetop and it will be quick and creamy.
Or bake it in the oven with a buttery breadcrumb topping that’s sure to please.
The stovetop version is perfect when you want comfort food fast.
The baked version adds a golden, crunchy topping that makes it extra special.
Both methods start with a silky cheese sauce that coats every piece of pasta perfectly.
When you need serious comfort food, nothing beats a bowl of creamy Velveeta mac and cheese. Stovetop or baked, you choose!
It's simple enough for a weeknight meal yet delicious enough to serve at holidays and potluck get togethers.
I know that you will agree that this is the best mac and cheese recipe!
Once you try this creamy Velveeta Mac and Cheese, it just might become your new go-to recipe for cheesy comfort food.
Be sure to use the velveeta cheese becasue that's what gives this recipe it's creaminess! But you can replace the cheeddar cheese with another cheese. Check out cheeses for mac and cheese to get some suggestions.
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How to make Velveeta mac and cheese from scratch
This is a quick overview of how to make this creamy mac and cheese recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Cook the pasta according to package directions; drain and reserve.
- Step 2: Meanwhile, make the cheese sauce.
- Step 3: Add the reserved pasta to the cheese sauce and stir until evenly coated. You can serve the mac and cheese now if you are making just the stovetop version.
- Step 4: For the baked mac and cheese, transfer the pasta to a greased baking dish. Top with the breadcrum butter mixture and bake at 350F for 20 minutes.
Hint: This macaroni and cheese recipe is family friendly with its mild cheese flavor.
Expert recipe tips
- Cook the pasta just until al dente so it doesn’t become mushy especially if you are baking it too.
- Cut the Velveeta into small cubes to help it melt faster and more evenly.
- Whisk the cheese sauce frequently to keep it smooth and prevent sticking.
- For extra creaminess, reserve about ½ cup of pasta cooking water and stir in if needed.
- I recommend using freshly shredded cheddar cheese for the best melting texture, however, pre-shredded cheese will also work.
- Serve this macaroni recipe as a main dish with a side salad or as a side dish along with your main meal.
Substitutions
- Breadcrumbs – Replace the breadcrumbs with panko bread crumbs for an extra crispy topping. You could also use crushed ritz crackers in place of breadcrumbs.
- Cheddar Cheese – You can replace sharp cheddar cheese with mild cheddar cheese, Colby Jack cheese or Monterey Jack cheese.
- Evaporated Milk - Whole milk or half-and-half can be used in place of evaporated milk.
- Pasta - Elbow macaroni, rotini, or shells can replace cavatappi.
Variations
- Bacon Mac and Cheese - Stir in cooked crumbled bacon before baking or sprinkle on top when serving the stove top version.
- Buffalo Chicken Mac – Stir in buffalo sauce and shredded cooked chicken.
- Spicy Mac and Cheese - Add diced jalapeños or a dash of hot sauce.
- Three Cheese Mac – Add shredded mozzarella cheese or shredded Monterey Jack for even more cheesiness.
Storage
- Refrigerate - Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. You can also store leftovers in a bowl covered with plastic wrap.
- Freeze - Leftover mac and cheese can also be frozen for up to 2 months, however, the sauce may become slightly less creamy and the texture may change after thawing. Thaw frozen mac and cheese in the refrigerator overnight.
- Reheat - To reheat, warm gently on the stovetop over medium-low heat or in the microwave. You can add a splash of milk to restore the creamy texture.
- See more guidelines at USDA.gov.
Ingredients
Ingredients for an easy mac and cheese recipe
- Cavatappi pasta - Cavatappi pasta is a corkscrew-shaped pasta that is perfect for mac and cheese because its ridges and curves hold onto the creamy cheese sauce beautifully.
- Butter - Butter adds richness and helps create a smooth base for the cheese sauce.
- Canned evaporated milk - Evaporated milk gives the cheese sauce its signature creamy texture. Its concentrated milk flavor helps create a smooth, stable and flavorful sauce.
- Velveeta cheese - Velveeta melts easily and creates a silky, smooth cheese sauce that coats the pasta perfectly. It’s the key ingredient for achieving that ultra-creamy texture.
- Shredded sharp cheddar cheese - Sharp cheddar adds bold, cheesy flavor that balances the mild creaminess of Velveeta. It also helps create a richer, more traditional mac and cheese taste.
- Italian seasoned breadcrumbs - Italian seasoned breadcrumbs add a crispy, golden topping when the mac and cheese is baked, adding texture and a hint of herb flavor.
Easy Pasta Recipes
What to serve with mac and cheese
Velveeta Mac and Cheese Recipe
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Ingredients
- 8 ounces uncooked cavatappi pasta
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 can (12 ounces) evaporated milk
- 8 ounces Velveeta cheese cut into ½-inch pieces
- ½ cup shredded sharp cheddar cheese
CRUMB TOPPING FOR BAKED MAC AND CHEESE:
- ¼ cup Italian seasoned breadcrumbs
- 3 Tablespoons butter melted
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Instructions
STOVETOP:
- Cook the pasta according to package directions for al dente; drain and reserve.
- Meanwhile, in a medium saucepot, melt 2 Tablespoons butter over medium heat.
- Whisk in the flour until smooth and cook for 1 minute.
- Add the evaporated milk and bring to a boil.
- Reduce heat to medium and stir in the Velveeta cheese and cheddar cheese, stirring occasionally until a sauce forms that is smooth and blended.
- Add the reserved pasta, stirring until evenly coated.
- Cook on medium-low until heated through, about 5 minutes.
BAKED MAC AND CHEESE:
- Preheat oven to 350F. Coat a 1 ½ quart baking dish with cooking spray.
- Prepare the stovetop recipe above and transfer the stovetop pasta mixture to the prepared casserole dish.
- In a small bowl, combine the breadcrumbs and melted butter and sprinkle the breadcrumb mixture over the top of the pasta.
- Bake for 20 minutes or until the breadcrumbs are golden and the pasta is heated through.
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