Velveeta Mac and Cheese
This stovetop Velveeta Mac and Cheese delivers the creamiest, silkiest texture you'll ever taste. With its signature smooth cheese sauce that clings to every noodle, this quick 30-minute recipe is the ultimate weeknight comfort food that's guaranteed to please both kids and adults.
Equipment
- Large pot - For boiling pasta
- Medium saucepan or large deep skillet - For making the cheese sauce
- Colander - For draining the pasta
- Wooden spoon or silicone spatula - For stirring the sauce
- Sharp knife and cutting board - For cubing the Velveeta
- Measuring cups and spoons
- Cheese grater - Optional, if adding extra shredded cheese
- Ladle or large serving spoon
Ingredients
- 1 lb elbow macaroni - 450g, or any short pasta like shells or cavatappi
- 1 lb Velveeta cheese - 450g, cut into 1-inch cubes
- 1 cup whole milk - 240ml
- ½ cup heavy cream - 120ml, for extra richness
- 2 tablespoons unsalted butter - 30g
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika - Optional, adds lovely depth
- salt - To taste, plus 1 tablespoon or 15g for pasta water
- black pepper - To taste
- fresh parsley - Optional, chopped for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the elbow macaroni and cook al dente, about 1 minute less than package directions suggest. Reserve ½ cup of starchy pasta water before draining. Do not rinse the pasta.
- While the pasta cooks, cut the Velveeta block into 1-inch uniform cubes. Set them aside in a bowl ready for melting.
- In a medium saucepan or deep skillet, combine the whole milk and heavy cream. Warm over medium-low heat until hot but not boiling, with small wisps of steam rising from the surface.
- Add the butter to the warm dairy and stir until melted. Add the cubed Velveeta a few pieces at a time, stirring constantly with a wooden spoon or silicone spatula. Keep the heat on medium-low and continue stirring until every cube has melted and the sauce is smooth, about 5-7 minutes.
- Stir in the garlic powder, onion powder, and smoked paprika (if using) until evenly distributed. Taste the sauce and adjust with salt and black pepper as needed, remembering that Velveeta already contains sodium.
- Add the drained elbow macaroni directly into the pan with the cheese sauce. Stir well until every piece of pasta is thoroughly coated. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach the desired consistency. If it's too thin, let it sit over low heat for 1-2 minutes, stirring occasionally, to thicken.
- Do a final taste test and adjust seasonings as needed. Garnish with fresh chopped parsley and an extra sprinkle of smoked paprika, if desired. Serve immediately while the sauce is at its creamiest.
Notes
- For the creamiest sauce, always cube the Velveeta into small 1-inch pieces so it melts quickly and evenly.
- Never use high heat when making cheese sauce. Medium-low heat is crucial for preventing the Velveeta from separating and becoming grainy.
- Use whole milk and heavy cream for the richest, silkiest texture. Lower fat milks won't produce the same creamy results.
- Save your pasta water! The starchy water is the best way to loosen a thick sauce without diluting the flavor.
- This recipe is highly customizable. Try adding crispy bacon, jalapeños, smoked sausage, or roasted broccoli for easy variations.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
- This mac and cheese freezes well for up to 2 months. Thaw in the refrigerator and reheat with a little milk, stirring frequently.
- For a baked version, transfer the finished stovetop mac to a baking dish, top with buttered breadcrumbs and extra cheese, and broil until golden and crispy.