Baked Velveeta Mac and Cheese

If macaroni and cheese is a favorite comfort food in your house, then Baked Velveeta Mac and Cheese is a recipe that you should give a try. It’s super quick and easy to prep before popping it into the oven to bake.

Baked Velveeta Mac and Cheese

This is one of the creamiest and cheesiest macaroni recipes. It is an easy side dish option because you can you can pop it in the oven to bake while you make the rest of your meal. But it also works well as a main dish, especially if you add in a a protein or vegetables (scroll down to the bottom of the post for ideas on this)!

Another thing that I love about this recipe is that it doesn’t require making a roux. So that saves time and makes the recipe even easier to make!

Ingredients

To make this recipe, you’ll need some basic ingredients. You might find that you have most of them already!

Here’s what you need for this macaroni recipe:

• Elbow macaroni (you can use your favorite shape pasta for this recipe — shells, penne, and rigatoni all work well)
• Velveeta cheese
• Cheddar cheese
• Evaporated milk
• Paprika
• Black Pepper
• Salt

The exact measurements for each ingredient can be found in the printable recipe card at the bottom of the post.

Equipment

You’ll also need a few things from your kitchen to make this recipe:

• Large pot (to boil macaroni)
• Medium saucepan
• Baking dish
• Chef’s Knife
• Cheese grater (if shredding your own cheese)
• Measuring spoons
• Whisk
• Non-stick cooking spray

You will use the knife to cube the Velveeta and the cheese grater if you’re grating your own cheddar cheese (you can also use pre-shredded cheese).

How to Make Baked Velveeta Mac & Cheese

This recipe makes about 6 servings. It takes about 10 minutes to prep (not including boiling the macaroni) and 20-25 minutes to bake.

1. Preheat the oven to 350℉ and grease the baking dish with non-stick cooking spray.

2. On the stovetop, bring a large pot of salted water to a boil. Then cook the pasta to al dente and drain.

Leftovers & Storage

You can store leftovers in an airtight container in the refrigerator for 3-4 days.

Leftovers can be reheated in the microwave or on the stovetop. I suggest adding a small amount of milk before heating to help keep the macaroni from drying out.

Variations

Want to add a little something extra to this mac and cheese or turn it into a main dish? Try some of these add-ins:

• Add a protein to this recipe and turn it into a main dish! You can add crispy bacon bits, chopped hot dogs, browned ground beef, or cubed ham. You can also try baked chicken (or rotisserie chicken). If you’re a little more daring, try pulled pork or BBQ chicken!
• To pack some more nutrition, add in steamed broccoli or diced tomatoes before baking.
• You can also add a little extra flavor by using garlic powder, onion powder, or dry mustard powder.
• Change the type of cheddar cheese to tweak the flavor profile. Mild cheddar has a more smooth, almost buttery taste. If you use medium cheddar you’ll get a stronger flavor and sharp cheddar cheese will give it a robust, tangy punch of flavor.
• Try additional toppings too! You can top this macaroni with parmesan cheese, cracker crumbs, Panko bread crumbs, French fried onions, or crushed chips (my kids like crushed nacho cheese chips sometimes).

More Macaroni and Cheese Recipes

If you’re a huge macaroni and cheese fan, try some of our other mac and cheese recipes:

• Stovetop Velveeta Macaroni and Cheese
• Air Fryer Mac and Cheese
• Crockpot Macaroni and Cheese
• No Boil Mac and Cheese

Baked Velveeta Mac and Cheese

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6

Equipment

• Large pot
• Medium saucepan
• 9x13 baking dish
• Chef's Knife
• Cheese grater
• Measuring spoons
• Whisk
• Non-stick cooking spray

Ingredients

• 16 oz elbow macaroni prepared
• 16 oz package Velveeta cubed
• 1 12 oz can evaporated milk
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup shredded cheddar cheese

Instructions

• Preheat the oven to 350℉ and grease the baking dish with non-stick cooking spray.
• On the stovetop, bring a large pot of salted water to a boil. Then cook the pasta to al dente and drain.
• Spread the cooked macaroni in an even layer in a greased baking dish. Set aside.
• In a medium saucepan, add the Velveeta, evaporated milk, paprika, pepper, and salt. Cook over medium heat, stirring constantly.
• When the cheese is fully melted, pour the sauce over the top of the pasta.
• Bake in the preheated oven for 15 minutes, then remove from the oven and top with shredded cheese.
• Return to the oven and bake for an additional 10 minutes, until the cheese on top is melted.