I remember when I first landed in the U.S., the comforting taste of mac and cheese was something I craved after long, busy days. This baked Velveeta mac and cheese recipe became my secret weapon—a creamy, melt-in-your-mouth dish that takes under 40 minutes to make. It’s the easiest way to bring cozy flavors to your table with no stress.
Table of Contents
Why This is the Easiest & Creamiest Velveeta Mac and Cheese Recipe
- The microwave method for the sauce is foolproof, delivering a smooth, lump-free cheese sauce every time.
- Whole milk adds richness and creaminess that Velveeta cheese complements perfectly.
- Baking the mac and cheese finishes it with a delightful texture and gentle golden top.
- Quick prep and simple ingredients make this recipe ideal for busy weeknights.
Ingredients for Baked Velveeta Mac and Cheese
- 2 cups Velveeta, cubed
- 2 cups whole milk
- 2 tbsp flour
- 2 tbsp butter
- 2 cups dry macaroni (elbow noodles)
- Velveeta: Provides that signature creamy, cheesy texture that melts smoothly without clumping.
- Whole Milk: Key for a rich, creamy sauce; skim milk would result in a thinner sauce.
- Flour: Helps thicken the milk to create a velvety roux base for the cheese sauce.
- Butter: Adds richness and helps blend the flour into the milk smoothly.
- Dry Macaroni:Elbow noodles hold sauce well and create the perfect bite in classic mac and cheese.
How to Make Velveeta Mac and Cheese (Step-by-Step)
1. Cook the Macaroni
Cover the macaroni with water and cook until almost done, then drain well.
2. Make the Microwave Cheese Sauce
In a microwave-safe bowl, melt butter in the microwave, then stir in the flour and milk. Salt and pepper to taste. Pour cubed cheese into the milk mixture and microwave at 30-second intervals until melted, stirring often.
3. Assemble and Bake
Stir in cooked macaroni. Place in an oven-safe baking dish and bake, uncovered, at 350°F for 20 minutes.
Stovetop vs. Baked Mac and Cheese
| Criteria | Stovetop | Baked |
|---|---|---|
| Texture | Creamy and smooth | Creamy with a firmer top |
| Topping | No topping | Crispy, golden crust |
| Best For | Quick meals, minimal cleanup | Crowd-pleasers, meal prep |
| Time | 20–25 minutes | About 35–40 minutes |
To make this recipe stovetop only, simply mix the cooked macaroni into the finished cheese sauce and serve immediately—skip the baking step for a quicker meal with all the creamy comfort of dishes like cheesy scalloped potatoes.
Tips for the Perfect Velveeta Mac and Cheese
- Cook pasta al dente as it will continue cooking in the oven.
- Cube Velveeta cheese evenly for quicker and more consistent melting.
- Stir the sauce frequently during microwaving to avoid scorching and lumps.
- Use whole milk for the creamiest sauce texture.
- Avoid overbaking to keep the dish moist and cheesy.
Fun Variations & Add-Ins
| Variation/Add-In | How to Do It |
|---|---|
| Crispy Pancetta | Cook pancetta until crispy and stir in before baking. |
| Gruyère Cheese | Add 1 cup shredded Gruyère to the Velveeta for a gourmet twist. |
| Broccoli | Steam chopped broccoli and mix into pasta before baking. |
| Hot Dogs | Slice cooked hot dogs and mix in for a kid-friendly version. |
Beyond mixing vegetables into the dish, consider serving alongside ultimate roasted carrots for a balanced meal.
Optional: Crispy Breadcrumb Topping
Combine 1 cup Panko breadcrumbs with 2 tbsp melted butter and a pinch of Parmesan cheese. Sprinkle over the assembled mac and cheese before baking to create a crunchy, flavorful crust.
Storing, Freezing, and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For stovetop reheating, warm gently in a pan with a splash of milk, stirring until creamy.
- To reheat in the microwave, add a splash of milk and stir halfway through heating to restore the sauce’s creamy texture and prevent oiliness.
- Velveeta mac and cheese can be frozen in portions; thaw overnight in the fridge before reheating.
Velveeta Mac and Cheese
Ingredients
Equipment
Method
- Cook macaroni in boiling salted water until just shy of al dente; drain well.
- In a microwave-safe bowl, melt butter, then whisk in flour and milk; season with salt and pepper.
- Add cubed Velveeta to the milk mixture and microwave in 30-second bursts, stirring until smooth; fold in cooked macaroni.
- Transfer to an oven-safe baking dish and bake uncovered at 350°F for 20 minutes, until hot and bubbly.
Notes
Velveeta Mac and Cheese: Frequently Asked Questions (FAQ)
Can I make this in a Crock-Pot?
Yes. Cook the macaroni and prepare the cheese sauce as usual. Combine them in the slow cooker and cook on low for 2 hours, stirring occasionally, to let the flavors meld perfectly.
How do I double or triple this recipe for a crowd?
Simply multiply the ingredients but increase the milk slightly to keep the sauce smooth. Stir frequently during microwaving to avoid lumps when scaling.
Why does my reheated mac and cheese get oily or gritty?
This happens when cheese proteins separate during reheating. Adding a splash of milk before warming helps maintain the creamy texture.
What’s the best pasta shape to use?
Elbows are classic, but shells and cavatappi are great too because their shapes hold onto sauce well.
Conclusion
This baked Velveeta mac and cheese recipe is my go-to for easy, cheesy comfort that feels like a warm hug after a long day. It’s simple, quick, and so creamy you’ll want it on repeat. Which way does your family love it more—the classic creamy stovetop version or this crispy-topped baked recipe? Let me know your favorite in the comments below!
