Save it
Nothing screams home comfort like a bowl of Velveeta Mac and Cheese. This gooey delight mixes the ease we appreciate in boxed options with a few homemade tweaks that take it up a notch. It's your go-to when time's tight or when you're just craving something that'll make everyone at the table smile.
An Indulgent Classic Transformed
This spin on a childhood staple ups the game with its silky Velveeta base and added dairy richness. What makes it so great is how you can switch things up and still get perfect results every time - it works wonders for both fussy kids and grown-ups wanting a taste of comfort.
What You'll Need
- 16 oz elbow macaroni: The tried-and-true shape gives you even cooking and grabs all that sauce. Boil until just firm to bite (roughly 8-9 minutes) since it'll soften more in the sauce.
- 16 oz Velveeta cheese: Dice into small 1/2-inch blocks to help it melt faster. Let it sit out a bit before using.
- 2 cups shredded cheddar cheese: Grab a block of sharp cheddar and grate it yourself. Skip the bagged stuff as it won't melt right.
- 2 cups whole milk: A quick warm-up keeps the sauce smooth. Don't swap for low-fat if you want that creamy magic.
- 1/4 cup unsalted butter: Slice it up and let it come to room temp for better blending.
- 1 teaspoon paprika: Go for sweet or smoky kinds to add a bit of color and gentle flavor kick.
- 1/2 teaspoon salt: Regular table salt works fine, but go easy since Velveeta brings its own saltiness.
- 1/4 teaspoon black pepper: Crack it fresh if you can for better taste.
- Optional seasonings: Try a dash of dry mustard powder or a sprinkle of garlic powder to make things interesting.
Making It Happen
- Get Your Pasta Ready
- Fill a big pot with water and bring to a boil. Toss in a spoonful of salt and your pasta. Cook for about 8-9 minutes, giving it a stir now and then until it's got a slight bite. Grab a cup of that starchy water before you drain it. Don't run it under water.
- Whip Up Your Cheese Mix
- In a sturdy pot, melt your butter over gentle heat. Drop in your Velveeta chunks and slowly pour in the warm milk while constantly stirring. Keep at it for 5-7 minutes until you've got a smooth, lump-free sauce.
- Mix Everything Together
- Dump your drained pasta into the cheese sauce and fold it gently so every noodle gets coated. Add your shredded cheddar bit by bit, making sure it melts completely. Sprinkle in your seasonings and taste as you go. If things look too thick, splash in some of that saved pasta water.
- Fancy Oven Finish
- Want a crispy top? Pour everything into a buttered 9x13 dish. Mix some panko crumbs with melted butter, scatter over the top, and bake at 350°F for 20-25 minutes until it's golden and bubbling.
Tricks For Success
- Make sure your Velveeta chunks are all the same size for even melting. Bigger pieces take too long and can make your sauce chunky.
- Give your milk a quick zap in the microwave (half a minute or so) before adding it in to keep your sauce smooth.
- Always keep the heat low to medium-low as high heat will make your cheese separate and turn gritty.
- Don't stop stirring that sauce - use a wooden spoon and make sure to scrape the bottom so nothing sticks.
- Don't forget to save some pasta water before draining - it's your secret weapon for fixing a too-thick sauce.
Tasty Twists
- Meat Mix-ins: Toss in a cup of crunchy bacon bits, a couple sliced franks, or a cup of diced ham.
- Veggie Boosters: Mix in a couple cups of lightly cooked broccoli, a cup of defrosted peas, or a cup of sweet roasted carrot chunks.
- Crunchy Finishers: Top with a mix of breadcrumbs or crushed crackers mixed with melted butter before baking.
- Cheese Swaps: Try trading the cheddar for smoky gouda, stretchy mozzarella, or extra-sharp cheddar.
Burning Questions
- Cheese Choices: Velveeta gives you that ultra-smooth texture. Pair it with cheese you grate yourself - the bagged stuff just won't melt right.
- Flavor Boosters: Try sprinkling in some garlic powder, a bit of onion powder, or a tiny pinch of turmeric for a golden glow.
- Keeping Leftovers: Pop it in a sealed container for up to 3 days. When warming it up, add a splash of milk for each cup of mac and cheese and stir often.
Save it
Common Questions
- → What makes Velveeta and cheddar a good combo?
Velveeta gives a luscious melt and creamy feel, while cheddar brings bold flavor. Together, they're a perfect pair.
- → How can I adjust the thickness?
If it's too thick, add more milk. If it's thinner than you'd like, stir in extra cheese. Aim for a saucy consistency.
- → What's the best way to warm up leftovers?
Microwave with a splash of milk, stirring every minute so it stays smooth and doesn't dry out.
- → Why salt the pasta water?
Salting pasta water adds flavor to the pasta itself, making the dish taste better overall.
- → Can I use a different pasta type?
Absolutely! Short shapes like shells, rotini, or penne work great, though elbows are a classic pick for this dish.