Velveeta Mac and Cheese Recipe
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!
Servings: 4
Calories: 562kcal
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
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.
Nutrition
Calories: 562kcal | Carbohydrates: 57g | Protein: 23g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1208mg | Potassium: 359mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1151IU | Vitamin C: 0.3mg | Calcium: 456mg | Iron: 1mg