Creamy Velveeta Mac and Cheese: A Homestyle Classic (Print Version)

Velveeta Mac and Cheese: Get creamy perfection every time! My simple recipe delivers nostalgic comfort with a velvety, cheesy sauce youll love.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 pound elbow macaroni
02 - 1 pound Velveeta cheese, cut into 1-inch cubes
03 - 1/2 cup unsalted butter
04 - 1/2 cup all-purpose flour
05 - 4 cups whole milk

→ Flavor Boosters

06 - 2 cups sharp cheddar cheese, shredded
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon dry mustard powder

→ Optional Extras

10 - Pinch of smoked paprika (for a subtle smoky flavor)
11 - Fresh chives or parsley, chopped (for garnish)

# Instructions:

01 - First things first, get a big pot of water boiling. Don't forget to salt it generously – I always forget this bit, honestly, and then the pasta tastes bland. Cook your elbow macaroni according to package directions until it's al dente. You want it to still have a little bite because it’ll cook a bit more in the sauce. Drain it well, but don't rinse it! That starchy water clinging to the pasta helps the sauce stick better. I love how the steam fills the kitchen, a sign something good is coming.
02 - While the pasta is draining, grab a large saucepan or Dutch oven and melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture for about 1-2 minutes, stirring constantly. It should look like a pale, bubbly paste. This is your roux, and it’s what makes the sauce thick and luxurious. I once burned my roux, and the whole batch tasted like burnt toast. Oops! So keep an eye on it and keep stirring, you'll see a slight nutty smell.
03 - Slowly, gradually, pour in the whole milk, whisking continuously as you go. This is key to avoiding lumps. I like to pour a little, whisk it in, then pour more. Keep whisking until the mixture is smooth and starts to thicken. It’ll smell warm and milky, like a cozy kitchen on a chilly day. Bring it to a gentle simmer, letting it cook for a few minutes until it coats the back of a spoon. Don't let it boil rapidly, we're not making soup here!
04 - Now for the good stuff! Reduce the heat to low, then add your cubed Velveeta and shredded sharp cheddar. Stir, stir, stir until both cheeses are completely melted and the sauce is smooth, creamy, and oh-so-dreamy. This is where the magic happens, honestly. The sauce should be glossy and velvety. You'll see it transform from a milky base to a rich, golden sauce right before your eyes. Don't rush it, low and slow is the way to go here.
05 - Time to add the seasonings! Stir in the salt, black pepper, and that secret weapon, dry mustard powder. Taste the sauce! This is super important. Does it need more salt? More pepper? Adjust to your liking. I tend to go a little heavy on the pepper, but that’s just me. This is your chance to make it perfect for your taste buds. I always grab a little spoon and take a small taste, sometimes I burn my tongue, but it's worth it for that flavor check!
06 - Finally, add the drained elbow macaroni to the glorious cheese sauce. Stir gently until every single piece of pasta is coated in that luscious, creamy Velveeta Mac and Cheese. Serve it up immediately, while it’s warm and gooey. The smell alone is enough to make your stomach rumble. It should look incredibly rich and inviting, a true classic comfort dish. Sometimes I sprinkle a little extra pepper on top, just because.

# Notes:

01 - Always use whole milk for that rich, creamy texture; I learned the hard way that skim milk makes it watery.
02 - Reheat leftovers gently on the stovetop with a splash of milk to restore creaminess; microwaving can make it oily.
03 - If you're out of Velveeta, a mix of American cheese slices and cream cheese can be a decent stand-in.
04 - A pinch of smoked paprika or a dash of hot sauce can add a nice little kick if you're feeling adventurous.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - measuring cups
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 15-20g

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