Baked Velveeta Mac and Cheese: A Cheesy Comfort Classic

Baked Velveeta Mac and Cheese: A Cheesy Comfort Classic

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While working on recipes for Eminent Recipes, I stumbled upon a childhood favorite—Velveeta baked macaroni. This 30-minute casserole blends creamy cheese sauce with golden breadcrumbs for a flavor-packed comfort food hit. Whether you’re feeding a crowd or craving something cozy, this dish delivers every time.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 6 servings
Difficulty Easy
Cuisine American

Why This Recipe Works

Baked Velveeta macaroni proves that simplicity creates perfection. The melted cheese glaze coats pasta in smooth decadence while the buttery panko topping adds crisp contrast. My kids ask for seconds every time.

I love baking the sauce and pasta together—it enhances the cheesy aroma that permeates the whole house. Double thickness from two cheese types offers rich flavor without needing any meat.

Ingredients

Ingredient Quantity Notes
Elbow Macaroni (8 oz) 1 cup Use durum wheat for most authentic texture
Butter (3 Tbsp + 5 Tbsp melted) 8 Tbsp total Vegetable shortening substitution
All-Purpose Flour ¼ cup Unbleached flour works equally well
Whole Milk (1 cup) 12 fl oz 1% milk acceptable with extra thickening
Velveeta Cheese 8 oz Cubed for faster melting
Cheddar Cheese ½ cup shredded Use freshly grated block cheese
Panko Breadcrumbs ½ cup Plain dry breadcrumbs acceptable

Step-by-Step Instructions

  1. Prepare the Pasta Base

    Cook elbow pasta al dente (8 minutes). Drain without oil.

  2. Create the Cheese Melt

    In saucepan, melt butter. Whisk in flour for 2 minutes to form roux.

  3. Finish the Sauce

    Gradually add milk while whisking. Add Velveeta cubes until smooth. Stir in cheddar.

  4. Assemble the Casserole

    Layer pasta in sprayed dish. Pour sauce on top. Sprinkle with panko-butter mixture.

  5. Bake to Perfection

    Bake at 350°F for 25 minutes until golden-browned and bubbly.

Chef Tips for Perfect Results

  • Use fresh pasta, not leftover, for best texture retention
  • Stir constantly when adding milk to reach ideal sauce consistency

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    Baked Velveeta Mac and Cheese: A Cheesy Comfort Classic
    Emily

    Baked Velveeta Mac and Cheese: A Cheesy Comfort Classic

    This indulgent baked mac and cheese recipe combines creamy Velveeta and sharp cheddar with buttery-panko-crusted pasta for a golden, gooey 30-minute casserole perfect for family dinners or gatherings.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 6 servings
    Cuisine: American
    Calories: 320
    Ingredients Method Notes

    Ingredients
      

    • 8 oz elbow macaroni
    • 3 Tbsp butter for melting
    • 5 Tbsp melted butter
    • ¼ cup all-purpose flour
    • 12 fl oz whole milk
    • 8 oz Velveeta cheese, cubed
    • ½ cup shredded cheddar cheese
    • ½ cup panko breadcrumbs

    Method
     

    1. Bring a large pot of salted water to a boil. Cook elbow macaroni 8 minutes until al dente. Drain thoroughly.
    2. In a saucepan, melt 3 Tbsp butter over medium heat. Whisk in flour for 2 minutes to form a roux.
    3. Gradually add whole milk while whisking continuously. Continue to whisk until the sauce thickens slightly.
    4. Stir in Velveeta cubes until fully melted and smooth. Mix in shredded cheddar until combined.
    5. Transfer cooked pasta to a 9x13-inch baking dish. Pour the cheese sauce over the pasta, spreading evenly.
    6. In a small bowl, mix melted butter with panko breadcrumbs. Sprinkle the mixture over the sauce.
    7. Bake at 350°F (175°C) for 25 minutes until the top is golden brown and the center is bubbly.

    Notes

    Use durum wheat macaroni for optimal chewiness
    For a lighter option, substitute 1% milk and reduce baking time by 5 minutes
    Serve with a sprinkle of parsley or garlic powder for extra flavor