If you’re looking for a rich, creamy, and totally satisfying mac and cheese recipe, this Velveeta mac and cheese is about to be your new go-to comfort food. It’s the kind of dish that brings everyone to the table – perfectly smooth, with a cheesy sauce that clings to every bite of pasta. Plus, with a crunchy crouton topping, each bite has the ideal mix of creaminess and crunch!

Velveeta Mac and Cheese

This easy recipe takes the best parts of classic mac and cheese and amps it up with Velveeta, creating a silky, melt-in-your-mouth texture you can’t get with just any cheese. Whether you’re serving it as a side for holiday dinners or as a hearty main dish, this Velveeta mac and cheese will have everyone coming back for seconds.

And if you’re a fan of baked mac and cheese, you’ll love that golden, bubbly top layer. The crushed croutons add a nice crunch that makes this dish irresistible. You could even experiment with flavors by trying different seasonings or adding other cheeses.

This is perfect to take to a picnic, serve as a main dish, or a side to your favorite meal.

What You Will Love About This Recipe

There’s so much to love about this Velveeta mac and cheese recipe! First, it’s incredibly creamy – the Velveeta cheese melts perfectly to create a smooth, luxurious sauce that clings to every piece of pasta. It’s comfort food at its best, bringing that classic cheesy taste with a rich, silky texture that just can’t be beat.

Another highlight is the topping! The baked croutons add a crunchy, golden finish that makes every bite a mix of creamy and crispy. It’s an easy extra touch that takes this mac and cheese from good to unforgettable.

Finally, this recipe is versatile and perfect for any occasion. Whether it’s a holiday side dish or a main meal for a cozy weeknight dinner, everyone can dig in and enjoy. And because it’s so easy to customize, you can add your favorite seasonings or extra cheeses to make it uniquely yours!

How to Make Velveeta Mac and Cheese

Cook the pasta, drained. Set aside.
Preheat the oven to 350 degrees F
In a saucepan, over medium heat melt the butter.
Add the flour and stir together until you get a thick paste
Add half and half and stir well.
Add the seasonings and mix until combined.
Add the Velveeta cheese and cook over medium heat while mixing until the cheese is melted. You will have a thick cheese sauce.

Add the Monterey Jack cheese and mix until melted

Butter/oil a 9×13 bakeware.
Add the cooked pasta.
Pour the sauce over the pasta and mix well.

Sprinkle the crushed croutons over the pasta

Bake in the preheated oven for 15 minutes or until the top is nice and golden.

Tips & Tricks

Pasta Choice: While elbow pasta is a classic choice, feel free to switch it up with other short pasta shapes like penne, rotini, or shells. Just make sure to cook the pasta al dente, as it will continue to cook when baked.
Cheese Melting: For the best melting results, shred your Monterey Jack cheese from a block instead of using pre-shredded cheese. Pre-shredded cheeses often contain anti-caking agents that can affect melting.
Creaminess Factor: If you prefer a creamier texture, you can substitute the half-and-half with a mixture of milk and heavy cream, as suggested. You can also add more Velveeta if you want it extra cheesy!
Season to Taste: Don’t be afraid to adjust the seasonings to your liking! Add more garlic powder, sprinkle in some cayenne for heat, or even mix in some herbs like thyme or oregano for added flavor.
Make Ahead: This dish can be prepared ahead of time. Assemble everything in the baking dish, cover it tightly with foil, and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if it goes in cold.
Leftovers: If you have leftovers, store them in an airtight container in the fridge. Reheat in the microwave, adding a splash of milk to restore creaminess, or bake it in the oven until heated through.

FAQs

Absolutely! While Velveeta gives a creamy and smooth texture, you can substitute it with other cheeses like cheddar, Gouda, or pepper jack for different flavors. Just make sure to adjust the quantities to achieve the desired creaminess.

Yes, you can prepare it in advance! Assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, add a few extra minutes to the cooking time if it’s coming straight from the fridge.

If your cheese sauce is too thick, simply stir in a little milk or half-and-half to reach your desired consistency. Heat it gently on the stove while stirring until it’s smooth.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in short intervals, stirring in a bit of milk to keep it creamy, or bake it in the oven until warmed through.

What can I serve with this dish?

Serve with a side salad or a steamed vegetable.

Velveeta Mac and Cheese

Name: Velveeta Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 box (12 oz.) cooked elbow pasta (you can choose any short pasta of your liking, penne, rotini,...); 2 tablespoons butter (salted or unsalted, your choice); 2 tablespoons unbleached all-purpose flour (you can use bleached all-purpose as well); 1 cup half and a half (you can use ½ cup milk and a half cup of heavy cream); ½ teaspoon salt; ½ teaspoon ground pepper; ½ teaspoon smoked paprika (you can use sweet paprika as well); ½ teaspoon garlic powder; 8 oz cubed Velveeta cheese (1/2 pound); ½ cup shredded Monterey Jack (You can substitute with Mozzarella, Colby Jack or Cheddar. I like to shred the cheese at home as it melts better, however, you can use an already shredded cheese bag); 1 cup crushed croutons

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Everyone loves mac and cheese, but this homemade Velveeta Mac and cheese is where it is at! You will love the homemade cheese sauce with the tender noodles that are topped with crushed croutons for a little bit of crunch in every single bite! It is hearty, cheesy and so easy to make!

Ingredients

1 box (12 oz.) cooked elbow pasta (you can choose any short pasta of your liking, penne, rotini,...)
2 tablespoons butter (salted or unsalted, your choice)
2 tablespoons unbleached all-purpose flour (you can use bleached all-purpose as well)
1 cup half and a half (you can use ½ cup milk and a half cup of heavy cream)
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon smoked paprika (you can use sweet paprika as well)
½ teaspoon garlic powder
8 oz cubed Velveeta cheese (1/2 pound)
½ cup shredded Monterey Jack (You can substitute with Mozzarella, Colby Jack or Cheddar. I like to shred the cheese at home as it melts better, however, you can use an already shredded cheese bag)
1 cup crushed croutons

Instructions

Cook the pasta, drained. Set aside.
Preheat the oven to 350 degrees F
In a saucepan, over medium heat melt the butter.
Add the flour and stir together until you get a thick paste
Add half and half and stir well.
Add the seasonings and mix until combined.
Add the Velveeta cheese and cook over medium heat while mixing until the cheese is melted. You will have a thick cheese sauce.
Add the Monterey Jack cheese and mix until melted
Butter/oil a 9x13 bakeware.
Add the cooked pasta.
Pour the sauce over the pasta and mix well.
Sprinkle the crushed croutons over the pasta
Bake in the preheated oven for 15 minutes or until the top is nice and golden.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 238Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 672mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 10g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Velveeta Mac and Cheese