Creamy Velveeta Mac and Cheese: A Homestyle Classic (Print Version)

Get the creamiest Velveeta Mac and Cheese recipe. Homestyle comfort, easy to make, and always a family favorite. Pure cheesy goodness!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ The Cheesy Core

01 - 32 oz Velveeta Cheese, cubed

→ Dairy Essentials

02 - 1/4 cup unsalted butter
03 - 1/4 cup all-purpose flour
04 - 4 cups whole milk

→ Flavor Boosters

05 - 1 tsp dry mustard powder
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt (or to taste)
08 - 1/4 tsp black pepper (freshly ground preferred)

→ Pasta Choice

09 - 1 lb elbow macaroni

# Instructions:

01 - Get a big pot of water boiling for your macaroni. This is where I always forget to salt the water, honestly. So, don't be like me! Add a good tablespoon or two of salt once it's rolling. Cook the elbow macaroni according to package directions until it's al dente—a little firm. We don't want mushy pasta, no way. Drain it well, but don't rinse! That starch helps the sauce cling.
02 - While your pasta is cooking, melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. You want it bubbly but not browned. I remember one time I got distracted and the butter turned dark brown; the whole batch ended up tasting... nutty, in a bad way. Whisk in the flour and cook for about a minute, stirring constantly. It'll form a thick paste.
03 - Slowly, and I mean *slowly*, whisk in the whole milk. Pour in a little, whisk until smooth, then add a bit more. This prevents lumps, and trust me, nobody wants lumpy mac and cheese. Keep whisking until the mixture is smooth and starts to thicken slightly, about 3-5 minutes. It should coat the back of a spoon.
04 - Reduce the heat to low. Now for the magic! Add the cubed Velveeta cheese, dry mustard, garlic powder, salt, and pepper to the milk mixture. Stir continuously until the Velveeta is completely melted and the sauce is wonderfully smooth and creamy. This is where the kitchen starts smelling incredible, honestly. Don't let it boil, just let it gently melt into that glorious sauce.
05 - Once the sauce is smooth and dreamy, add the drained elbow macaroni to the pot. Stir it gently but thoroughly, making sure every single noodle is coated in that luscious sauce. This is the fun part, watching it all come together. I often sneak a little taste right here. Oops, not supposed to do that yet!
06 - Serve your creamy Velveeta Mac and Cheese immediately! It's best hot and fresh, when the sauce is at its most velvety. Garnish with a little extra black pepper, or maybe some chopped chives if you're feeling fancy. The texture should be incredibly smooth and decadent, a true comfort classic. You'll see that happy glow on everyone's faces.

# Notes:

01 - Don't overcook the pasta; it'll get mushy when mixed with the hot sauce.
02 - For really smooth mac and cheese, melt the Velveeta slowly over low heat, stirring often.
03 - If your sauce gets too thick, a splash more warm milk can save it.
04 - A pinch of cayenne pepper adds a nice, subtle kick without making it spicy.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 18g

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