Creamy Baked Mac and Cheese with Velveeta

Creamy Baked Mac and Cheese with Velveeta

This ultra creamy baked mac and cheese with Velveeta is the ultimate cozy comfort food. Made with simple ingredients, a rich cheesy sauce and a golden baked topping, this easy homemade macaroni and cheese recipe is perfect for weeknight dinners, holidays and potlucks.

5 from 4 votes

Print Pin

Course: Main Dish

Cuisine: American

Prep Time: 5

Cook Time: 25

Servings:

Calories: 303kcal

Author: Megan Porta

Ingredients

▢ 16 oz elbow macaroni
▢ 1 1/2 cups shredded cheddar cheese
▢ 4 oz Velveeta cut into chunks
▢ 4 tbsp butter cut into chunks
▢ 1 1/2 cups shredded mozzarella cheese
▢ 1/4 cup grated Parmesan cheese

Instructions

Coat a 9x13 baking dish with cooking spray and set aside. Preheat oven to 350 degrees F.
Cook the pasta in boiling water 3 minutes shy of al dente. If package directions recommend 8 minutes of cook time, cook for no longer than 5 minutes.
Drain pasta and immediately add cheddar cheese, Velveeta and butter. Stir until cheeses and butter have melted.
Pour the mixture into the prepared baking dish and spread in an even layer. Top with the mozzarella cheese and sprinkle the Parmesan cheese over the top.
Bake in the preheated oven for 20 minutes or until cheese is melted and the top is a nice golden brown around the edges.

Video

Notes

Cook the pasta slightly shy of al dente since it will continue cooking in the oven.
Freshly shredded cheese melts more smoothly and creates the creamiest texture.
For a crispy topping, sprinkle buttery breadcrumbs over the top before baking.
This is a creamy baked mac and cheese, not a dry casserole style mac and cheese.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze in airtight freezer safe containers for up to 3 months.
Add a splash of milk or cream before reheating leftovers to bring back the creamy texture.

Nutrition

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!