Here’s a classic, ultra-creamy Velveeta Mac and Cheese—smooth, comforting, and always a crowd favorite 🧀🍝
Velveeta Mac and Cheese
Ingredients (serves 4–6)
- 16 oz elbow macaroni (or shells)
- 8 oz Velveeta cheese, cubed
- 1 cup milk
- 2 tbsp butter
- Salt, to taste
- Black pepper (optional)
Instructions
- Cook Pasta
Cook macaroni in salted water according to package directions.
Drain and return to the pot. - Make the Cheese Sauce
Over low heat, add butter, milk, and Velveeta cubes to the pasta.
Stir constantly until the cheese melts and sauce is smooth. - Season & Serve
Season with salt and pepper. Serve hot.
Tips & Variations
- Extra Creamy: Add 2–3 tablespoons of heavy cream.
- Cheesier Flavor: Mix in shredded cheddar or Colby-Jack.
- Baked Version: Transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 15–20 minutes.
- Add-Ins: Bacon, ham, peas, or broccoli work great.
If you want, I can also share a stovetop + baked version, a slow cooker recipe, or a one-pot Velveeta mac and cheese.
