Easy Velveeta Mac and Cheese Recipe
Easy Velveeta Mac and Cheese recipe, and you guys, it’s a lifesaver. It’s the kind of dish you can whip up when you’re staring into the fridge, wondering how onearth you’re going to feed the ravenous beasts that are your family. This isn’t fancy, okay? It’s pure, cheesy comfort in a bowl. And it’s ready in, like, negative time. Try it, you won’t regret it!
My husband, bless his heart, is basically a giant kid. If I let him, he’d eat mac and cheese every single day. And my kids? Don’t even get me started. They cheer when they see me pulling out the Velveeta. Seriously, this recipe has saved my sanity on more than one occasion. One time, I was running late after volunteering at school, and this was the ONLY thing I could think of to make. I threw it together so fast, and they devoured it. Total mom win! Now it’s requested at least once a week, sometimes twice if I’m feeling generous (or lazy!).
Why You’ll Love This Easy Velveeta Mac and Cheese Recipe
- It’s so easy, even I can’t mess it up (and that’s saying something!).
- Melty, gooey cheese. Need I say more?
- Kids actually eat it. Like, willingly!
- Ready faster than ordering takeout.
- It’s Velveeta. That neon orange goodness is pure nostalgia.
How to Make It
Alright, so first things first, get your water boiling. I always add a little salt because, you know, flavor. Throw in your pasta—any kind works, really. Elbows are classic, but sometimes I use shells or rotini just to be wild and crazy. Cook it until it’s al dente, or maybe even a little over al dente. We’re going for maximum cheesiness absorption here, folks!
While the pasta’s doing its thing, cube up your Velveeta. Don’t judge, we’re embracing the processed cheese today! Once the pasta is cooked, drain it, but don’t rinse! We want that starchy water to help the cheese melt all nice and smooth. Toss the pasta back into the pot, add the Velveeta, and pour in a splash of milk or cream. Stir it all together until the cheese is completely melted and gooey. If it looks too thick, add a little more milk. If it’s too thin… well, who cares? It’s mac and cheese!
I like to add a little bit of butter and some pepper for extra flavor, but that’s just me. Some people add garlic powder. Some people add hot sauce. Do whatever makes your heart sing! And that’s it! Seriously, that’s all there is to it.
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Ingredient Notes
- Elbow Macaroni: The classic choice, but honestly, any pasta works. I’ve even used leftover spaghetti in a pinch. It’s all good!
- Velveeta Cheese: Don’t even try to substitute this with “real” cheese unless you are ready to babysit a sauce. Just get the Velveeta. This is Easy Velveeta Mac and Cheese Recipe — right?
- Milk: Whole milk is best for creaminess, but 2% or even skim will work if that’s all you have. I’ve even used half-and-half when I was feeling fancy (ish).
- Butter: Adds a little richness and flavor. You can skip it if you’re feeling virtuous. I usually don’t.
- Pepper: Just a little something to cut through the richness. White pepper is good if you want to be all fancy, but black pepper is what I usually grab.
Recipe Steps:
- Boil water in a pot and add pasta.
- Cook pasta until al dente.
- Drain pasta, but don’t rinse.
- Return pasta to the pot.
- Add cubed Velveeta cheese, milk, butter, and pepper.
- Stir until cheese is melted and creamy.
- Serve immediately and enjoy!
What to Serve It With
Honestly? Anything! Mac and cheese is a side dish chameleon. Grilled cheese sandwiches (mac and cheese IN a grilled cheese!), hot dogs, sloppy joes, roasted veggies if you’re trying to be healthy… it all works. Sometimes I just eat it straight out of the pot with a spoon. No judgment, please!
Tips & Mistakes
- Don’t overcook the pasta! Mushy mac is sad mac.
- Add the milk slowly. You can always add more, but you can’t take it away.
- Stir constantly while the cheese is melting to prevent sticking.
- Don’t be afraid to experiment! Add different cheeses, spices, or toppings. Make it your own!
- I once tried to use low-fat Velveeta. Don’t do it. Just don’t. It doesn’t melt the same.
Storage Tips
Leftover mac and cheese? Score! Store it in an airtight container in the fridge. It’ll get a little thick when it cools, but just add a splash of milk when you reheat it. And yes, I have totally eaten cold mac and cheese for breakfast. Don’t tell anyone. Okay, tell everyone. It’s delicious!
Variations and Substitutions
Okay, so here’s where we get real. I’ve swapped out the milk for chicken broth once when I was out of milk. It was… interesting. Not bad, but not my first choice. You can add a can of diced tomatoes for some acidity, or even some cooked bacon for extra flavor (because bacon makes everything better). I’ve even thrown in some leftover cooked broccoli to make it “healthy.” My kids weren’t thrilled. If you are feeling adventurous, try adding a pinch of mustard powder – it’s amazing!
Frequently Asked Questions
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Easy Velveeta Mac and Cheese Recipe
Ingredients
Main Ingredients
- 12 oz elbow macaroni uncooked
- 1 lb Velveeta cheese cubed
- 1 cup milk
- 4 tbsp butter
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.5 cup cheddar cheese shredded, optional for topping
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the milk and Velveeta cheese, stirring constantly until the cheese is fully melted and the mixture is creamy.
- Return the cooked macaroni to the pot and stir to combine. Season with salt and pepper.
- Serve immediately, garnished with shredded cheddar cheese if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
