Velveeta Mac and Cheese
This Velveeta Mac and Cheese is the ultimate stovetop comfort food, made with a full block of Velveeta and freshly shredded sharp cheddar for a sauce that is impossibly smooth, rich, and creamy.Ready in just 25 minutes with simple pantry ingredients, it is the kind of nostalgic, crowd-pleasing dish that disappears fast every single time.
Equipment
- Large stockpot - For boiling the pasta, at least 5-quart capacity
- Large saucepan or deep skillet - For making the cheese sauce
- Box grater or cheese grater - For freshly shredding the cheddar cheese
- Colander - For draining the cooked pasta
- Wooden spoon or silicone spatula - For stirring the cheese sauce
- Measuring cups and spoons
Ingredients
- 16 oz elbow macaroni - 450g
- 16 oz Velveeta cheese block - 450g, cut into 1-inch (2.5cm) cubes
- 8 oz sharp cheddar cheese - 225g, freshly shredded from a block
- 1 cup whole milk - 240ml
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry mustard powder
- salt - to taste, plus 1 tablespoon for pasta water
- black pepper - to taste
Instructions
- Fill a large stockpot with 4 to 5 quarts (4 to 5 liters) of water and add 1 tablespoon of salt. Bring to a full rolling boil over high heat.
- Add the 16 oz (450g) elbow macaroni to the boiling water, stir immediately, and cook for 7 to 9 minutes until al dente, stirring occasionally. Before draining, reserve 1/2 cup (120ml) of pasta water, then drain the pasta without rinsing.
- While the pasta cooks, cut the Velveeta block into 1-inch (2.5cm) cubes and set aside. Using a box grater, freshly shred the 8 oz (225g) block of sharp cheddar and set aside.
- Place a large saucepan over medium heat and melt the 2 tablespoons of butter, then pour in the 1 cup (240ml) of whole milk. Heat until the mixture is steaming and tiny bubbles form at the edges, but do not allow it to boil.
- Add the Velveeta cubes to the warm milk mixture and stir constantly until fully melted, then stir in the garlic powder, onion powder, smoked paprika, and dry mustard powder. Reduce heat to low and add the shredded cheddar a handful at a time, stirring between each addition until completely smooth and creamy.
- Add the drained elbow macaroni to the cheese sauce and stir until every piece of pasta is evenly coated. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until you reach your desired consistency.
- Taste and adjust seasoning with salt and black pepper as needed. Serve immediately while the sauce is at its creamiest, optionally topped with a pinch of smoked paprika or extra shredded cheddar.
Notes
- Always shred your own cheddar from a block. Pre-shredded cheese is coated with anti-caking starch that prevents smooth melting and creates a gritty sauce.
- Keep the heat at medium or below when melting the cheeses. High heat causes milk proteins to seize, making the sauce grainy or broken.
- Cut the Velveeta into small 1-inch cubes before adding it to the pan. Smaller pieces melt faster and more evenly than large chunks.
- Add the shredded cheddar in small handfuls and stir between each addition. Adding it all at once can cause clumping.
- Salt your pasta water generously. This is your only chance to season the pasta itself, and it makes a noticeable difference in the final flavor.
- For a richer sauce, substitute half-and-half or heavy cream for the whole milk.
- Always add a splash of milk when reheating leftovers. Without it, the sauce dries out and becomes stiff. Reheat over low heat or in the microwave in 60-second intervals, stirring in between.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- To bake: transfer the finished mac and cheese to a greased baking dish, top with buttered breadcrumbs and extra shredded cheddar, and bake at 350°F (175°C) for 20 to 25 minutes until golden and bubbling.
- Reserve the starchy pasta water before draining. It is perfect for loosening a sauce that has become too thick, without diluting the cheesy flavor.
Nutrition
Serving: 1ServingCalories: 580kcalCarbohydrates: 68gProtein: 28gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 1050mgPotassium: 390mgFiber: 3gSugar: 8gVitamin A: 15IUVitamin C: 2mgCalcium: 41mgIron: 11mg
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