This Velveeta mac and cheese recipe is creamy, nostalgic, and irresistibly tacky. Tender macaroni is coated in a tacky sauce made with cheddar and Velveeta for that easy, melt-in-your-mouth texture.
- Taste: Velveeta provides easy creaminess and cheesiness to a conventional cheddar cheese sauce, whereas mustard provides the dish a vivid tang.
- Swaps: As an alternative of cheddar, use Parmesan, Gouda, Havarti, or mozzarella. So long as it melts, it may be swapped in.
- Time-Saving Tip: Skip the baking and serve it from the stovetop or from a Cock Pot with out the topping in case you’re in a rush.
- Serving Recommendations: Serve along with your favourite veggies to steadiness the richness of this dish. Strive broccoli, brussels sprouts, inexperienced beans, or asparagus.
Components for Velveeta Mac and Cheese
- Velveeta: This processed cheese melts superbly and provides the sauce a silky texture. For fast, even melting, be sure to dice the Velveeta cheese earlier than including it to the sauce.
- Cheddar: Sharp or further sharp can have extra taste. Purchase a block and shred it, or save your self a while and use a package deal of pre-shredded cheese; each work properly on this recipe!
- Macaroni: Elbows are the basic alternative, or use shells, rotini, or penne noodles. You’ll simply wish to select a pasta that holds sauce properly for the utmost taste in every chunk!
- Seasonings: I wish to hold the seasonings easy with a contact of mustard and onion powder. For further taste, sprinkle in a little bit of garlic powder, paprika, salt, or pepper.
- Breadcrumbs: My favourite topping is Panko breadcrumbs for the crunchy texture, however you need to use common breadcrumbs or seasoned breadcrumbs.
- Add-Ins: Toss in peas, broccoli, a can of Rotel or diced tomatoes, black olives, or sliced jalapeños. Give it further protein and smoky depth with crumbed bacon, sausage, or diced ham.
Stash and Save for Later
- To Retailer: Retailer in an hermetic container within the fridge for as much as 5 days.
- To Freeze: Retailer in an hermetic container or freezer bag for as much as 4 months. Thaw within the fridge in a single day earlier than reheating.
- To Reheat: Pop leftovers within the microwave or warmth up on the stovetop, stir in a bit little bit of milk as wanted.
Extra Mac and Cheese? Sure, Please!
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Recipe up to date 11/1/25 for improved consistency.
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Preheat the oven to 350°F.
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To make the topping, mix bread crumbs, cheddar cheese, and melted butter. Put aside.
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Convey a medium saucepan of salted water to a boil. Cook dinner the pasta al dente (agency) in response to package deal directions. Drain properly, don’t rinse.
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In the meantime, in a separate medium saucepan, soften 2 tablespoons butter over medium warmth. Add the flour, mustard powder, and onion powder, and cook dinner for 1 minute whereas whisking.
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Progressively add the milk, whisking till easy after every addition. As soon as the milk is added, carry the combination to a boil over medium warmth whereas whisking. Scale back the warmth to medium-low and cook dinner for 1 minute. Stir within the cubed Velveeta cheese, salt, and pepper. Whisk till melted and creamy.
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Take away from warmth and stir within the cheddar cheese and drained pasta. Combine properly to mix. Style and season with extra salt and pepper if desired. Alter the consistency with milk or pasta water if wanted, observe that the sauce will thicken because the pasta bakes.
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Switch the macaroni combination to a 2 quart baking dish and sprinkle with the topping.
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Bake for 20 minutes or till heated by means of and the topping is golden brown. Don’t overcook.
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Relaxation 5 minutes earlier than serving.
- The sauce will thicken because the macaroni bakes and cools.
- This may be made with between 8 and 16 ounces of elbow macaroni. For a creamier pasta, use much less pasta. This sauce is wealthy, I favor 12 oz.
- You possibly can skinny the sauce with additonal milk if wanted.
- Sharp cheddar will be changed with different kinds of shredded cheese, equivalent to Swiss or Parmesan.
- Pre-shredded cheese can be utilized on this recipe.
- Leftovers will be saved within the fridge in an hermetic container for as much as 5 days, or frozen for as much as 4 months. Thaw within the fridge earlier than reheating.
Energy: 399 | Carbohydrates: 51g | Protein: 18g | Fats: 13g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 39mg | Sodium: 734mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 592IU | Vitamin C: 0.1mg | Calcium: 314mg | Iron: 1mg
Diet data offered is an estimate and can range based mostly on cooking strategies and types of components used.
Course Casserole, Important Course, Pasta, Aspect Dish
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