This Velveeta Mac and Cheese recipe is wonderfully creamy with tender macaroni and a crispy, buttery Panko topping. Easy to prepare and irresistibly delicious!
Prep Time: 15 mins
CALORIES: 485 kcal
- Elbow macaroni - Unsalted butter - All purpose flour - Whole milk - Velveeta cheese - Gouda cheese shredded - Salt and pepper
cook time: 30 mins
In a large pot, bring generously salted water to a boil. Cook the elbow macaroni according to the package instructions until it's al dente.
In a large saucepan or dutch oven, melt butter over medium heat. Once the butter has melted, whisk in the flour. Continue to whisk and cook for 1 to 2 minutes.
Slowly whisk in 1 cup of milk to the butter and flour mixture. Continue cooking, whisking frequently, until the mixture thickens, about 3 to 4 minutes.
Add cubed Velveeta cheese and stir until melted. Add the shredded gouda cheese to the saucepan. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper to taste.