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Stovetop Velveeta Mac and Cheese is comfort food bliss and checks the boxes for a weeknight dinner: one pot only, simple ingredients, and ready in only 20 minutes! Just stir the ingredients into the cooked pasta – no need to make a roux!!
Want more mac and cheese recipes? Try my Chicken Broccoli Mac and Cheese or Instant Pot Mac and Cheese.
Why We Love This Recipe
- 20 Minutes – You can have creamy, homemade mac and cheese in just minutes longer than it takes to boil the water and cook the noodles.
- One Pot – I LOVE an easy clean up meal, and this fits the bill!
- Creamy and Comforting – There are few things more comforting than creamy mac and cheese.
RECIPE WALK-THROUGH
How To Make Velveeta Mac and Cheese
See the recipe card below for full, detailed instructions
Homemade Velveeta Mac and Cheese doesn’t get much easier and it’s all made in one pot!
Cook Pasta – In a large pot, combine the milk, water, and macaroni noodles. Bring to a boil then reduce heat and simmer, uncovered, until the macaroni is al dente.
Add Cheese and Seasonings – Remove the pot from the heat and add the Velveeta, sharp cheddar, butter, Dijon and seasonings. Stir until the cheese melts and it’s all creamy and combined. Taste and adjust seasonings.
Variations
This is a simple, no fuss recipe and can be customized using whatever you have on hand.
- Other Milk – You can use any dairy or unsweetened dairy alternative. Whole or 2% milk adds creaminess, but skim milk, evaporated milk, or half and half work too.
- Pasta Shapes – You can use any small-shaped pasta such as shells, rotini, or penne will work for this dish. Remember to cook your pasta al dente (slightly firm) for the best texture.
- Cheese Types – You can use your favorite type of melty cheese! Velveeta works best as the base as it creates a smooth and velvety texture, but for added depth and richness, try Cheddar, Monterey Jack, Gouda, Swiss, or Colby. For an added kick, try pepper jack cheese.
- Add Other Spices – Paprika, chili powder, cayenne pepper, or creole seasoning for some added heat.
- Make it Spicy – A touch of hot sauce or buffalo sauce are great additions to add a kick!
- Add Protein – Consider adding some protein such as diced ham, shredded chicken, chopped bacon, or bacon bits.
- Add Veggies – Boost the nutritional value by adding a vegetable such as peas, broccoli, or mushrooms.
Storage Tips
The Best Way to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Store in the freezer for up to three months. Reheat leftovers in the microwave or on the stovetop. This dish thickens as it cools so you may need to add a splash of milk when reheating.
Recipe Tips
- Prevent a Grainy Cheese Sauce – Always add cheese with the heat off to prevent a grainy cheese sauce.
- Freshly Shredded Cheese – Avoid using pre-shredded cheese as this can cause a grainy texture since it doesn’t melt as smoothly. It’s best to shred your cheese from a block. I love to use my food processor’s shredding disc to make quick work of this!
More Mac and Cheese Recipes
- One Pot Mac and Cheese
- Pulled Pork Mac and Cheese
- Microwave Mac and Cheese
- Mac and Cheese Bites
- Buffalo Chicken Mac and Cheese
Velveeta Mac and Cheese
Ingredients
- 16 ounces Elbow macaroni uncooked
- 4 cups Milk whole or 2%
- 2 cups Water
- 8 ounces Velveeta cheese diced into small cubes
- 3 cups Shredded sharp cheddar cheese
- 3 tablespoons Salted butter
- 1 teaspoon Dijon mustard or dry mustard
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Black pepper or to taste
Instructions
- In a large, heavy-bottomed pot or Dutch oven, over medium-high heat, combine milk, water and macaroni. Bring to a gentle boil, reduce heat, and simmer uncovered until macaroni is al dente, about 8-12 minutes. It’s okay if it looks like there is excess liquid in the pot. It’s needed to help melt the cheeses, butter and seasoning.
- Remove pot from heat and stir in the Velveeta, sharp cheddar, butter, Dijon and seasonings. Stir until the cheese melts. Add another splash of milk if needed. Taste and adjust seasonings. Serve immediately. This dish is best served warm and fresh.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
