This Velveeta Mac and Cheese recipe is wonderfully creamy with tender macaroni and a crispy, buttery Panko topping. Easy to prepare and irresistibly delicious! Whether you’re serving this mac and cheese as a satisfying side dish for the holidays or a cozy weeknight dinner, you can’t go wrong with this delicious recipe!
Love mac and cheese? Make sure to try my tried and true Mac and Cheese, Jalapeño Popper Mac and Cheese and this delicious Green Chile Mac and Cheese!
Velveeta Mac and Cheese Recipe
Mac and cheese lovers will go crazy for this ultra creamy, ultra rich Velveeta Mac and Cheese recipe! This recipe comes together so quickly that you’ll be enjoying this luscious, cheesy goodness before you know it!
A delightful combination of creamy velveeta, smooth Gouda, tender elbow macaroni all topped with a crispy, buttery, Panko crust – truly the ultimate comfort food! Each bite of this homemade mac and cheese with velveeta is the perfect balance of creamy and crunchy and is perfect for family dinners or special occasions. Quick and easy to prepare and unbelievably delicious!
Ingredients
You are going to love how easy and delicious this baked velveeta mac and cheese recipe is! The velveeta adds an incredible creamy texture to the casserole. As always, you can find a printable recipe card at the end of this post. Now let’s take a look at what you’ll need to have on hand:
- macaroni – Elbow macaroni is traditional in mac and cheese but other short pasta like penne, fusilli, or shells can also be used. Make sure to cook just to al dente as the pasta will continue cooking in the oven.
- unsalted butter – You need a couple of tablespoons to make the roux.
- all purpose flour – Equal amount of the butter for the perfect roux. Make sure to cook for a minute or two to cook out the raw flour taste.
- milk – I used whole milk for richness. Consider adding a splash of half and half or even heavy cream for a more decadent cheese sauce.
- Velveeta cheese – Cube the Velveeta so it melts more quickly and evenly.
- Gouda – Adds a subtle sweetness and nuttiness to the sauce. Freshly shredded cheeses will give you the best results.
- salt and pepper – To taste. Make sure to taste the sauce before adding the macaroni to make sure it is well seasoned.
Panko Topping
- panko breadcrumbs – For a nice crispy topping.
- unsalted butter – Adds a lovely flavor and helps to crisp up the breadcrumbs.
- Gouda – I like to top the casserole with a little more cheese to give the casserole more flavor and color.
How To Make Velveeta Mac and Cheese
This recipe is a bit of a twist on my well-loved Mac and Cheese recipe. It’s a bit more streamlined and comes together so fast yet still delivers on the creamy, comfort food front. The baked mac and cheese with velveeta creates an ultra creamy dish and pair perfectly with the slightly nutty taste of gouda cheese. There are really three parts to this easy recipe, let’s take a quick look and, as always, you can find the full printable recipe card at the end of this post.
Cook Macaroni
- Cook the elbow macaroni according to the package instructions until al dente.
- Drain the macaroni well and set aside.
Cheese Sauce
- Melt butter over medium heat in a large saucepan or dutch oven. Whisk in the flour and continue stirring for 1 to 2 minutes until the mixture is smooth and lightly golden.
- Slowly whisk in 1 cup of milk and continue cooking, whisking frequently, until the mixture thickens, about 3 to 4 minutes.
- Add Velveeta cheese and shredded gouda cheese to the saucepan. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper to taste.
Assemble
- Add the macaroni to the cheese sauce, stirring to ensure that the macaroni is well coated.
- Transfer to a lightly greased casserole dish.
Panko Topping
- In a small bowl, combine panko breadcrumbs and melted butter.
- Sprinkle the gouda cheese and the breadcrumb topping over the macaroni and cheese.
Bake and Serve
- Bake in a 350°F preheated oven for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbling.
- Garnish with fresh parsley. Serve hot.
For the holidays, consider baking the mac and cheese in individual ramekins for a fancy presentation!
Slow Cooker Velveeta Mac and Cheese
Want to make this creamy mac and cheese with velveeta in the crockpot? I’ve got you covered:
- Prepare as directed through step 6.
- Lightly spray the insert of your slow cooker.
- Transfer the mac and cheese to the slow cooker.
- Cover and cook on low for 2 to 3 hours, checking after 90 minutes to make sure the pasta isn’t getting mushy.
- Stir well and serve. If the mixture is too thick, stir in a little milk.
- Want that crispy panko topping? Prepare as directed and toss on a baking sheet and bake for a few minutes until crispy. Sprinkle over the top of the mac and cheese before serving.
Make Ahead and Storage Information
- Make Ahead. Assemble the day before but don’t add the topping. Cover tightly and refrigerate over night. When ready to bake, remove from the refrigerator and let sit out for 30 minutes while the oven is preheating. Prepare the panko topping, add to the casserole, and then bake according to the instructions below. You will need to add some baking time since it won’t be hot going into the oven.
- Freezing After Baking. Yes! Let mac and cheese cool completely and then transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in the oven. You may want to stir in a little milk while reheating to help with the creaminess factor.
- Freezing Before Baking. Assemble but don’t add the topping. Store in a a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator. When ready to bake, remove from the refrigerator and let sit out for 30 minutes while the oven is preheating. Prepare the panko topping, add to the casserole, and then bake according to the instructions below. You will need to add some baking time since it won’t be hot going into the oven.
- Storage. Leftovers should be stored in an airtight container for up to 3 days. Reheat in the microwave with a splash of milk to keep it moist.
Trish’s Tips
- Cook pasta just to al dente to ensure it doesn’t over cook while baking.
- Considering adding a pinch of smoked paprika, cayenne or mustard powder to the cheese sauce to amp up the flavor.
- Adding a clove or two of minced garlic or a teaspoon of garlic powder to the cheese sauce can give this mac a really tasty garlic flavor.
- Add some Parmesan cheese to the breadcrumb topping like I do in my Baked Mac and Cheese recipe.
- Swap in different cheeses for a different flavor. Consider mozzarella, cheddar, pepper jack or your favorite cheese.
- Add bacon! Mac and cheese can only get better with a little bacon. Consider baking bacon or use my recipe for air fryer bacon for perfectly crisp bacon.
- Get an extra crispy top by popping the casserole under the broiler for a few minutes.
Can I use a different type of pasta?
Sure! While elbow macaroni is traditional, other short pasta like penne, fusilli, or shells can also be used in this recipe. Make sure to cook just to al dente as the pasta will continue cooking in the oven.
Can I make this mac and cheese in advance?
Absolutely! Assemble the day before but don’t add the topping. Cover tightly and refrigerate over night. When ready to bake, remove from the refrigerator and let sit out for 30 minutes while the oven is preheating. Prepare the panko topping, add to the casserole, and then bake according to the instructions below. You will need to add some baking time since it won’t be hot going into the oven.
Can I freeze this mac and cheese?
Yes! Let mac and cheese cool completely and then transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in the oven. You may want to stir in a little milk while reheating to help with the creaminess factor.
More Casserole Recipes To Try
- Green Bean Casserole
- Corn Casserole
- Broccoli Rice Casserole
- Twice Baked Potato Casserole
- Sweet Potato Casserole
Velveeta Mac and Cheese
Ingredients
- 10 ounces elbow macaroni uncooked (about 2 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup whole milk
- ½ pound Velveeta cheese cubed
- ½ cup gouda cheese shredded
- salt and pepper to taste
Topping
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- ¼ cup gouda cheese shredded
Garnish
- fresh parsley chopped
Instructions
- Preheat your oven to 350°F. Lightly spray a 3 quart or 9 x 13 baking dish with nonstick cooking spray. Set aside.
- In a large pot, bring generously salted water to a boil. Cook the elbow macaroni according to the package instructions until it's al dente. Drain the macaroni well and set it aside.10 ounces elbow macaroni
- In a large saucepan or dutch oven, melt butter over medium heat. Once the butter has melted, whisk in the flour. Continue to whisk and cook for 1 to 2 minutes until the mixture is smooth and lightly golden.2 tablespoons unsalted butter, 2 tablespoons all purpose flour
- Slowly whisk in 1 cup of milk to the butter and flour mixture. Continue cooking, whisking frequently, until the mixture thickens, about 3 to 4 minutes.1 cup whole milk
- Add cubed Velveeta cheese and stir until melted. Add the shredded gouda cheese to the saucepan. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt and pepper to taste.½ pound Velveeta cheese, ½ cup gouda cheese, salt and pepper to taste
- Add the cooked macaroni to the cheese sauce, stirring to ensure that the macaroni is well coated with the creamy cheese mixture.
- Transfer the creamy mac and cheese to the prepared baking dish.
- In a small bowl, combine ½ cup of panko breadcrumbs with 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated. Sprinkle with cheese and the breadcrumb topping over the macaroni and cheese.½ cup panko breadcrumbs, 2 tablespoons unsalted butter, ¼ cup gouda cheese
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbling.
- Once out of the oven, garnish the creamy Velveeta Mac and Cheese with fresh parsley. Serve hot.fresh parsley
Notes
- Make Ahead. Assemble the day before but don’t add the topping. Cover tightly and refrigerate over night. When ready to bake, remove from the refrigerator and let sit out for 30 minutes while the oven is preheating. Prepare the panko topping, add to the casserole, and then bake according to the instructions below. You will need to add some baking time since it won’t be hot going into the oven.
- Freezing After Baking. Yes! Let mac and cheese cool completely and then transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat, covered, in the oven. You may want to stir in a little milk while reheating to help with the creaminess factor.
- Freezing Before Baking. Assemble but don’t add the topping. Store in a a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator. When ready to bake, remove from the refrigerator and let sit out for 30 minutes while the oven is preheating. Prepare the panko topping, add to the casserole, and then bake according to the instructions below. You will need to add some baking time since it won’t be hot going into the oven.
- Storage. Leftovers should be stored in an airtight container for up to 3 days. Reheat in the microwave with a splash of milk to keep it moist.
Cory says
The best ever.
Cory says
He’ll yes
Babs says
This was the best macaroni and cheese I’ve ever had. I used some cheddar as well and the topping is fabulous. This is my new go to recipe for macaroni and cheese.
BeeBee says
Try using the Mexican Velveeta. My 8 year-old great nephew loves pepper jack cheese, so when he visited recently, we tried using the Mexican Velveeta and he loved it. We tried it on other family members and they too found it quite tasty. Pepper jack could be used to substitute for the gouda in the above recipe.
Trish - Mom On Timeout says
Mmmm, that sounds like a delicious option!