Creamiest Baked Velveeta Mac and Cheese

My super creamy homemade Velveeta Mac and Cheese is our beloved family favorite recipe we've enjoyed for years. This easy, from-scratch, baked macaroni and cheese casserole has a smooth, velvety cheese sauce (never clumpy or grainy!) covering tender pasta, then finished off in the oven. Bonus directions are included to make it gluten-free too.

Prep Time 15

Cook Time 25

Total Time 40

Servings

Author Melissa Erdelac

Ingredients

2 cups uncooked elbow macaroni regular or gluten free
3 tablespoons unsalted butter
2 tablespoons all-purpose flour or gluten free all-purpose flour I recommend Cup4Cup brand for GF flour
½ teaspoon salt
dash pepper
2 cups milk
8 ounces Velveeta cut in small cubes
1 cup (optional) shredded cheddar cheese for topping

Instructions

Spray a 11X7 or 2 ½ quart casserole dish with cooking spray. Set aside. Preheat the oven to 350ºF.
Cook the macaroni according to the directions for almost al dente (about 1 minute less). The macaroni will finish cooking in the oven once it’s assembled. Drain and set aside. (See recipe notes for gluten free adaptation.)
2 cups uncooked elbow macaroni
Melt the butter in large saucepan over medium heat. As soon as the butter is melted, whisk in flour, salt, and pepper. Cook for about 30 seconds - 1 minute, or until mixture bubbles.
3 tablespoons unsalted butter, 2 tablespoons all-purpose flour or gluten free all-purpose flour, ½ teaspoon salt, dash pepper
Slowly whisk the milk into butter / flour mixture and bring to a boil. Boil for 1-2 minutes, or until thickened.
2 cups milk
Reduce heat to low and gradually add chopped Velveeta cheese, a handful at a time. Stir until the cheese is melted and sauce is smooth, about 5 minutes. Stir in cooked macaroni.
8 ounces Velveeta
Transfer combined mac and cheese to prepared casserole dish. Top with optional cheddar cheese, and bake for 30 minutes, or until cheese topping is melted and mac and cheese is bubbly.
1 cup (optional) shredded cheddar cheese

Notes

Gluten-Free Modification

Substitute gluten free flour for all-purpose flour.
Use gluten free macaroni. My favorite brand to use is Barilla Gluten Free Elbows.
When boiling the gluten free macaroni, cook it for half the time called for al dente pasta. Gluten free pasta has a tendency to overcook and become mushy. By par-boiling the pasta, it will finish cooking in the oven as it bakes.

Toppings and Add-Ins

Sometimes I throw in a 1/2 teaspoon dry mustard, garlic powder, onion powder, or a few dashes of hot sauce. For extra creaminess, stir in 1/2 cup sour cream or 4 ounce cream cheese.

As for toppings, sometimes we do half and half to hit everyone's faves. We've done crumbled potato chips, crushed Cheez-its, sliced hot dogs, bread crumbs, sliced tomatoes, broccoli, or french fried onions.

Nutrition