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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.
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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