Baked Velveeta Mac and Cheese Recipe
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This classic Baked Velveeta Mac and Cheese recipe will knock your socks off! It’s the perfect combination of creamy, cheesy goodness without the hassle of a complicated dish.
We like to serve macaroni and cheese with Unbundled Green Beans, 10 Minute Rolls, and either Grilled Pork Chops, One Pan Keto Pesto Chicken or Slow Cooker Caribbean Pot Roast.
Baked Velveeta Mac and Cheese recipe
In just 30 minutes this cheesy goodness is ready to be devoured. With this foolproof recipe, you’ll never have to settle for boring old mac and cheese again. Not only is this recipe delicious, but it’s incredibly easy to put together and you have yourself an indulgent, comforting dish.
So if you’re in the mood for a creamy, cheesy upgrade to your usual mac and cheese dish, this is the way to go.
Ingredients for this cheesy pasta
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- elbow macaroni pasta, cooked until al dente according to package directions
- butter. You can use salted or unslated.
- all purpose flour
- whole milk
- Velveeta processed cheese, cubed
- shredded cheddar cheese
- Panko breadcrumbs.
This recipe uses both cheddar cheese that’s been shredded and Velveeta. Now, I know not everyone loves to use processed cheese such as Velveeta. However, in mac and cheese, it’s so creamy. If you refuse to use Velveeta, replace it with
If you forgot to pickup Panko breadcrumbs at the market, you can use crushed
This dish, made with ooey gooey Velveeta cheese, is a classic comfort food that is easy to make and takes no time at all. Whether you’re looking to make a fuss-free dinner for your family or a quick side dish for a special occasion, this indulgent baked cheese will definitely hit the spot. Enjoy!
Baked Velveeta Mac and Cheese Recipe
Ingredients
- 8 ounces elbow macaroni cooked to al dente according to package
- 3 tablespoons butter salted or unsalted
- ¼ cup all-purpose flour
- 1 cup whole milk
- 8 ounces Velveeta processed cheese cubed
- ½ cup cheddar cheese shredded
- ½ cup panko bread crumbs
- 5 tablespoons butter melted, salted or unsalted
Instructions
- Preheat the oven to 350 degrees. Prepare a 2-quart casserole dish with nonstick cooking spray.
- Place the cooked macaroni into the prepared casserole dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Slowly add the milk and whisk until thickened.
- Add the Velveeta cheese to the roux. Stir until the cheese is melted.
- Pour the sauce over the cooked macaroni and stir to combine.
- Top the casserole with the cheese.
- In a small bowl, stir together the melted butter and panko breadcrumbs. Sprinkle the breadcrumbs over the cheese layer.
- Bake for 20 to 25 minutes or until the cheese is melted and the edges are bubbling.
- Allow the pasta to set for 5 to 10 minutes to cool before serving.
- Store any leftovers in an airtight container in the fridge up to 5 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.