Macaroni and Cheese Casserole with Velveeta

This recipe for Macaroni and Cheese Casserole with Velveeta is easy to make and delicious to to eat.

Made with elbow macaroni and two kinds of cheese, this mouthwatering casserole is cheesy and satisfyingly, making it perfect for a family dinner or for sharing with others.

What is Macaroni and Cheese made with Velveeta?

Macaroni and Cheese made with Velveeta is basically mac and cheese made with Velveeta processed cheese for a creamier and more rich dish.

I like how easy this recipe is to make as a casserole baked in the oven.

Have you tried my Instant Pot Mac and Cheese?

That pressure cooker mac and cheese is made with mozzarella, parmesan, and cheddar cheeses. Both this recipe for macaroni and cheese casserole and that recipe for Instant Pot macaroni and cheese are tasty macaroni and cheese recipes that are deliciously good.

Panko breadcrumbs are used as a topping in this recipe. You can find panko breadcrumbs here.

Why we love oven baked Macaroni and Cheese.

Macaroni and cheese is a classic and filling comfort food that about everyone can agree on.
It is also a comfort food that is hard to get tired of.

Here is what else we like about this recipe.

• This recipe is made with basic ingredients that you may already have on hand.
• It takes just 10 minutes to prep this recipe before placing it into the oven to bake.
• This recipe can be prepared in advance and refrigerated until you are ready to bake it.
• The combination of Velveeta and cheddar cheeses gives this mac and cheese a thick and smooth texture as well as a rich taste.
• Personalizing this recipe is as easy as adding some cooked bacon or using your favorite seasonings.
• Leftovers taste great the next day.

Ingredients needed to make Macaroni and Cheese with Velveeta Cheese.

• Elbow Macaroni Pasta Cooked al dente according to the directions on the package.
• Butter. If you are using unsalted butter you can add a half teaspoon of salt.
• Flour. Used to make a roux.
• Milk. Using a full fat milk can make this dish creamier.
• Velveeta processed cheese Cut into cubes 2- 2 ½" cubes.
• Cheddar Cheese. Freshly shredded works best. I like mine sharp but, you can use the cheddar of your choice.
• Seasonings as desired. I have recipes for homemade seasonings here.
• For the topping you will need panko breadcrumbs and melted butter.

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Tips for making the best baked Velveeta Mac and Cheese.

When you cook the pasta, it is best to cook the pasta al dente according to the directions on the package. This will help prevent the pasta from getting mushy when combined with the cheeses.

More helpful tips for you.

1. Not a fan of elbow macaroni? You can swap that out for a pasta that is a similar size such as penne pasta.
2. Adding up to a tablespoon or so of the water that used to cook the pasta in can help create a silky smooth cheese sauce.
3. Whole milk is used in my recipe because it is rich and offers a good texture element. I would not go below 2% fat if you are looking for an alternative. Half and half or evaporated milk may work in this recipe too.
4. Take your mac and cheese up a notch with a bit of hot sauce, barbecue sauce, or even honey stirred in.
5. Seasonings may be the best way to personalize your mac and cheese to your liking. You can add additional as desired.
6. Instead of using panko crumbs, you can use about any kind of bread crumb, crushed crackers, crispy onions, or crumbled cooked bacon.

How to make Macaroni and Cheese Casserole with Velveeta.

Prep Time : 10 minutes .
Bake Time: 25 minutes .
Servings: 10 .

1. Prepare. Preheat your oven to 350. Also, prep a two quart casserole dish for nonstick.
2. Macaroni Cook your macaroni cooked al dente according to the packaging. Then drain it and place it into your prepared casserole dish.
3. Roux. To make your roux, in a saucepan over medium heat, melt the butter. Then use a whisk to mix in the flour for two minutes for the ingredients to thicken. Once the ingredients have thickened you can slowly whisk in the milk, continuing to whisk until smooth and thickened once again ( about three to five minutes).
4. Velveeta Once your roux has thickened and is smooth you can use wooden spoon or similar item to stir in your cubes of Velveeta cheese.
5. Melted. Stir the cheesy roux until the cheese has melted. Then carefully spoon and combine the warm ingredients with the cooked pasta in the casserole dish.
6. Cheddar. Layer the shredded cheddar cheese over the ingredients in the casserole dish.
7. Topping. To make the topping, combine together the melted butter with your breadcrumbs. Then layer the topping over the cheddar cheese layer.
8. Bake. Bake your mac and cheese for 20-25 minutes or until the cheese is melted there is some bubbling.
9. Serve. Let the casserole sit for a few minutes to set and the serve.

Expert Tip👉 Velveeta comes is alternative flavors such as Mexican and Queso Blanco, making the variations on this recipe even more exciting to try!

How to store Macaroni and Cheese Casserole.

Once the casserole has fully cooled it can be covered or stored in an airtight container. When properly stored, Macaroni and Cheese Casserole should keep for up to four days when refrigerated or frozen for up to a couple of months. It can be reheated in a microwave (stopping to stir every 30 seconds) or on a stove top.

You may also be interested in these comfort foods.

• Air Fryer Baked Potato (loaded!)
• Easy Breakfast Casserole with Biscuits
• Chicken Pot Pie Casserole
• Instant Pot No Drain Mashed Potatoes
• Sheet Pan ‘Totchos’ (tater tot nachos)
• Instant Pot Buffalo Chicken Dip

Print the recipe for Macaroni and Cheese Casserole with Velveeta

Macaroni and Cheese Casserole with Velveeta, a delicious, cheesy, and simple recipe for creamy mac and cheese baked in the oven.

Please see recipe post for further details on this recipe.