Velveeta Mac and Cheese

5 from 9 votes

This Velveeta Mac and Cheese recipe is wonderfully creamy with tender macaroni and a crispy, buttery Panko topping. Easy to prepare and irresistibly delicious! Whether you’re serving this mac and cheese as a satisfying side dish for the holidays or a cozy weeknight dinner, you can’t go wrong with this delicious recipe!

Course Main Dish, Side Dish

Cuisine American

Keyword mac and cheese with velveeta, velveeta mac and cheese, velveeta mac and cheese recipe

Prep Time 15

Cook Time 30

Servings

Calories 485kcal

Author Trish - Mom On Timeout

Ingredients

10 ounces elbow macaroni uncooked (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
½ pound Velveeta cheese cubed
½ cup gouda cheese shredded
salt and pepper to taste

Topping

½ cup panko breadcrumbs
2 tablespoons unsalted butter melted
¼ cup gouda cheese shredded

Garnish

fresh parsley chopped

Instructions

Preheat your oven to 350°F. Lightly spray a 3 quart or 9 x 13 baking dish with nonstick cooking spray. Set aside.
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. Drain the macaroni well and set it aside.
10 ounces elbow macaroni
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 until the mixture is smooth and lightly golden.
2 tablespoons unsalted butter, 2 tablespoons all purpose flour
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.
1 cup whole milk
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.
½ pound Velveeta cheese, ½ cup gouda cheese, salt and pepper to taste
Add the cooked macaroni to the cheese sauce, stirring to ensure that the macaroni is well coated with the creamy cheese mixture.
Transfer the creamy mac and cheese to the prepared baking dish.
In a small bowl, combine ½ cup of panko breadcrumbs with 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated. Sprinkle with cheese and the breadcrumb topping over the macaroni and cheese.
½ cup panko breadcrumbs, 2 tablespoons unsalted butter, ¼ cup gouda cheese
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbling.
Once out of the oven, garnish the creamy Velveeta Mac and Cheese with fresh parsley. Serve hot.
fresh parsley

Notes

Make Ahead and Storage Information

Make Ahead. Assemble the day before but don’t add the topping. Cover tightly and refrigerate over night. When ready to bake, remove from the refrigerator and let sit out for 30 minutes while the oven is preheating. Prepare the panko topping, add to the casserole, and then bake according to the instructions below. You will need to add some baking time since it won’t be hot going into the oven.
Freezing After Baking. Yes! Let mac and cheese cool completely and then transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in the oven. You may want to stir in a little milk while reheating to help with the creaminess factor.
Freezing Before Baking. Assemble but don’t add the topping. Store in a a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator. When ready to bake, remove from the refrigerator and let sit out for 30 minutes while the oven is preheating. Prepare the panko topping, add to the casserole, and then bake according to the instructions below. You will need to add some baking time since it won’t be hot going into the oven.
Storage. Leftovers should be stored in an airtight container for up to 3 days. Reheat in the microwave with a splash of milk to keep it moist.

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