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velveeta mac and cheese | www.iamafoodblog.com
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4.53 from 21 votes

Velveeta Mac and Cheese

If you’re looking for the creamy mac and cheese of your childhood, this is it.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: main
Cuisine: American
Keyword: mac and cheese
Servings: 4
Calories: 501kcal


  • 8 oz macaroni about 2 cups dry, or other small pasta of choice
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 1.5 cups milk of choice
  • 1/2 lb Velveeta cheese cubed
  • 1/2 cup shredded cheddar


  • Cook the macaroni in a large pat of salted water according to the package directions and drain well. In a large saucepan, melt the butter over medium heat. When melted, stir in the flour, garlic powder, onion powder, and dry mustard, until smooth and incorporated.
    Making a seasoned roux | www.iamafoodblog.com
  • Pour the milk into the pan in a thin stream while whisking, until smooth. Keep on medium heat, stirring occasionally, until the sauce bubbles and thickens, 3-5 minutes.
    combining milk and roux to make a bechemel | www.iamafoodblog.com
  • Add the cubed Velveeta and shredded cheddar and stir until melted and creamy.
    creamy velveeta cheese sauce | www.iamafoodblog.com
  • Add in the drained macaroni, mixing until evenly coated, taste and season with salt and pepper. Enjoy!
    adding macaroni to velveeta sauce | www.iamafoodblog.com


To bake: Scoop the mac and cheese into a oven safe casserole dish, top with 1/4 cup of shredded cheddar and 1/4 cup panko breadcrumbs or crushed ritz crackers and bake at 350°F until the cheese melts and is golden and crisp, 20-30 minutes.


Calories: 501kcal | Carbohydrates: 56.6g | Protein: 21.9g | Fat: 22g | Saturated Fat: 12.8g | Cholesterol: 67mg | Sodium: 920mg | Potassium: 194mg | Fiber: 2g | Sugar: 9.9g