If you’re looking for an easy weeknight dinner or a comfort food meal that the whole family will enjoy, this Velveeta mac and cheese recipe is perfect!
There are so many different ways to macaroni and cheese. If you’re like me, you’ve probably tried quite a few of them. But I’ve found that Velveeta mac and cheese is one of the easiest macaroni and cheese recipes to make!
That makes it perfect for almost any night of the week. Or really just any time you and your family are craving a bowl of creamy mac and cheese!
(I’m currently updating the photos as I’ve made this recipe more than a few times in my quest for perfection!)
Velveeta Mac and Cheese Recipe
In the kitchen, I’m all about easy.
I like recipes with short ingredient lists and easy directions.
I also like comfort food. So homemade mac and cheese with Velveeta is one of my go-to recipes when I want an easy macaroni recipe that I know will be creamy and delicious.
This recipe has three ingredients (if you don’t count the salt and pepper) and you can make it in less than 30 minutes!
Oh, and another great thing about easy mac and cheese is that it appeals to most picky eaters too!
Velveeta Mac n Cheese Ingredients
- 3 cups elbow macaroni
- 1 package (16 oz) Velveeta block cheese
- 3/4 cup milk
- salt and pepper to taste
How to Make Homemade Mac and Cheese with Velveeta
- Cook pasta according to directions on the packaging. Drain.
- Cut Velveeta into cubes. Add to cooked pasta.
- Add milk to pasta.
- Stir over low heat until cheese is melted.
- Add salt and pepper to taste.
And then sit down and enjoy a warm bowl of Velveeta mac ‘n cheese with your family! It’s as easy as that!
Printable Velveeta Mac and Cheese Recipe
3 Ingredient Velveeta Mac and Cheese
Ingredients
- 3 cups elbow macaroni
- 1 pkg (16oz) Velveeta block cheese
- 3/4 cup milk
- salt and pepper, to taste
Instructions
- Cook pasta according to directions on packaging and drain.
- Cut Velveeta into cubes and mix into cooked pasta.
- Add the milk.
- Stir over low to medium heat until cheese has melted.
- Season with salt and pepper as desired.
This recipe reheats in the microwave well too. So you can make a bigger batch if you want and enjoy the leftovers.
If you’re facing a busy family week, it’s a great way to make sure that you have something easy to pull out for dinner! We rarely have a complaint when it’s on the menu here either as a main dish or a side dish!
VELVEETA MAC AND CHEESE FAQ
IS VELVEETA REAL CHEESE?
Today’s Velveeta is made from whey protein concentrate and milk protein. Even though it’s not a true cheese, it’s a good source of calcium.
HOW DO YOU KEEP VELVEETA CHEESE CREAMY?
The best way to keep Velveeta cheese creamy is to keep it warm. If you plan on doing dips with it, keep them warm in a slow cooker. For this macaroni and cheese it is best served warm.
HOW LONG IS VELVEETA CHEESE GOOD FOR?
It has a long shelf life because it has some preservatives in it. Check your package for a use-by date, but generally it will keep its quality for about 6 months if you don’t open it.
DOES VELVEETA NEED TO BE REFRIGERATED?
It doesn’t need to be refrigerated. Once you open it, it is recommended that you store it in the refrigerator, but it’s not required.
HOW DO YOU STORE LEFTOVER VELVEETA CHEESE?
You can keep unopened packages in the pantry. They’re shelf stable. But you should keep them in a cool, dry location. Once you open the package, I recommend wrapping the leftovers in plastic wrap and putting it in the refrigerator. I usually try to use it within a few weeks of opening it.
FAVORITE MACARONI AND CHEESE RECIPES
Amber Edwards says
What a super easy recipe! I love it! My kids absolutely love Mac & Cheese! I think they would love to try this one out!
Randa @ The Bewitchin' Kitchen says
I have never tried Velveeta before. What is it like?
Mary Hall says
Velveeta is a wonderful tasting cheese I also but the sliced Velveeta cheese for sandwiches. Man you need to try this cheese.
Terri says
It is great on Sloppy Joes.
Terri says
I mean Velveeta is good on Sloppy Joes.
Jill says
Brilliant! I often do that with seemingly difficult recipes too. My 17 year old has been hankering for mac and cheese lately so I’m going to have to whip this out for him. Thanks for sharing!!
Liz @ A Nut in a Nutshell says
This makes me wonder why the heck I don’t make it from scratch more often?!!! Yum!
Kristin Wheeler (Mama Luvs Books) says
This is how I make my Mac N Cheese too!!! The kids love it! So creamy!
Liz says
If I don’t want to use Velveeta how much regular cheese would I subsitute? Would the rest of the recipe need to be altered?
Jackie says
MY mom used to make stovetop mac and cheese for me all the time as a snack after school or a side for dinner (she baked it when it was a main course). Anyway, she always used regular cheese. Sometimes american, or cooper or even a mix of cheddar and one of the previous. She is no longer with us so i cant give you an exact ratio of cheese to pasta but i know for a full box of elbow mac, she used 8-10 slices. 4-5 for half. Torn into halves or
QUarters. You can aways start with less and just keep it on low heat and add more until its the way you lkke it!
Thomas Schap says
I would recommend to make a roux and add your favorite cheese that you grated a little at a time until it’s the perfect consistency and add more butter before you serve.
Morgan says
Made this recipe last night! It was really good! What is the calorie amount for the recipe??
Leslie says
This is the mac and cheese that I grew up eating. I still enjoy it today. Nice to know that someone else likes it too!
Madison says
What is the nutrition information and the serving size ?
Kristy says
Oh my goodness! I rarely leave comments on recipes but this was amazing! It was so creamy, cheesy and comforting! I was instantly transported to childhood. It was so easy to make as well, literally it took no more time to make than the boxed stuff but a million times better! I halved the recipe, used the Aldi brand of Velveeta (seriously y’all if you haven’t tried the Aldi knockoff, it’s better than Velveeta and only $4 for a 2 lb brick) and eyeballed the half and half (I subbed that for the milk) and it was perfect! Thank you so much for this! I will never eat boxed again
Edna says
So easy to make and so delicious and Creamy.
Ruth Rainey says
Is this 3 cups of dry macaroni or cooked?
Gayle Kephart says
My mom made mac and cheese this way all the time, (a family favorite) except she used evaporated milk instead of plain milk…even creamier! She has been gone nearly 27 years now, and I still make this….comfort food for when I’m missing her the most!
Carla says
do you have any recommendations for how to make this without cooking the pasta separately? I am going to use this for lunch but I need it to be as easy as possible. Any suggestions?
Kathy says
Can you make this the night before
Beulah says
PERFECT! Tasted so much better than even the Velveeta “kits” you buy in boxes. I halved the recipe and used what I had on hand : 2 cups cooked elbow mac, 8 oz. Velveeta, scant 1/2 cup non-fat milk. It was REALLY cheesy (maybe a bit too much so if that’s possible) so I might add more cooked mac next time.
Beulah says
RE calories : assuming 3 cups dried pasta which will make about 6 cups cooked (total cal. 1320), 16 oz. Velveeta (total cal. 1120), 3/4 cup whole milk (total cal. 112). Grand total calories = 2552. Divided by 12, 1/2 cup servings = about 160 calories per serving. Just my calculations … I have to tell you though, there’s NO way I’d ever be satisfied with a 1/2 cup serving of this ambrosia! LOL.
Emma says
Nice east recipe! Thanks!
If making for a large crowd, lets’ say four pounds of elbow macaroni, how would I increase the ingredients? What ratio would I use?
Also, can this be made two days prior and then baked? If so, at what temperature?
Thanks in advance!
Emma says
Nice easy recipe! Thanks!
If making for a large crowd, lets’ say four pounds of elbow macaroni, how would I increase the ingredients? What ratio would I use?
Also, can this be made two days prior and then baked? If so, at what temperature?
Thanks in advance!