Description
A rich and creamy baked Velveeta Mac and Cheese made with tender elbow macaroni coated in a smooth cheese sauce and baked until bubbly and lightly golden. The ultimate comfort food classic for family dinners or gatherings.
Ingredients
Units
Scale
- 16 ounces elbow macaroni
- 16 ounces Velveeta cheese, cubed
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a baking dish.
- Bring a large pot of salted water to a boil and cook elbow macaroni until al dente. Drain and set aside.
- In a saucepan over medium heat, melt unsalted butter.
- Whisk in all purpose flour and cook for about 1 minute until lightly golden.
- Slowly pour in whole milk while whisking constantly to prevent lumps. Cook until slightly thickened.
- Add cubed Velveeta cheese and stir until fully melted and smooth.
- Season with salt and black pepper, stirring to combine.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Pour the mixture into the prepared baking dish.
- Bake for 20 to 25 minutes until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving.
Notes
- Cook pasta just until al dente to prevent over softening during baking.
- Whisk continuously when adding milk for a smooth sauce.
- Add a splash of milk when reheating leftovers to restore creaminess.
- Do not overbake to maintain a silky texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 75mg