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Baked Velveeta Mac and Cheese: Quick, Crispy Casserole
Emily

Baked Velveeta Mac and Cheese: Quick, Crispy Casserole

This golden, crispy baked mac and cheese balances the smooth melt of Velveeta with sharp cheddar and a panko topping. Ready in 30 minutes, it’s a nostalgic comfort food favorite perfect for weeknight meals or gatherings, offering minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 16 oz Velveeta original cheese, cubed
  • 2 cups block-shredded cheddar cheese
  • 1 cup panko breadcrumbs
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Method
 

  1. Boil salted water and cook elbow pasta al dente for 7–8 minutes. Drain and set aside.
  2. Melt butter over medium heat, add flour and whisk for 2 minutes to form a roux.
  3. Gradually stir in milk, whisking until thickened (3–5 minutes). Reduce heat to low.
  4. Add cubed Velveeta cheese, stirring until fully melted and smooth.
  5. Grease a 2-quart baking dish, layer cooked macaroni into the dish.
  6. Top with block-shredded cheddar cheese, then a buttered panko breadcrumb layer.
  7. Bake at 350°F for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Use 2% milk for lighter texture
Gluten-free flour option available
Replace panko with crushed crackers for alternative
Adjust butter/cheese amounts for richness
Tailor salt depending on cheese sodium levels