An easy way to enjoy a creamy comfort dish is with Velveeta Macaroni and Cheese! There’s something special about the combination of gooey Velveeta cheese and soft elbow macaroni. Straight up comfort food, boos! It’s simple, buttery, and incredibly tasty!
In a large pot over medium-high heat, melt some butter. Stir in the smoked paprika, onion powder, black pepper, garlic powder, and salt. Pour in half-and-half and milk gradually, stirring for a few minutes. Reduce the temperature to medium-low, add the cubed Velveeta and cheddar cheese, and whisk until everything is smooth and melted. Add the cooked pasta, combine all the ingredients, and then serve the cheesy delight!
Ingredients
Here are the ingredients require for making Velveeta Macaroni and Cheese recipe:
- One teaspoon of dry mustard powder
- Two tablespoons of salted butter
- Two teaspoons of all-purpose flour
- Eight ounces of cubed Velveeta
- One cup of whole milk
- One-half teaspoon of onion powder
- Two cups of dried elbow macaroni, or around eight ounces
- ½ cup, or roughly two ounces, of shredded strong cheddar cheese
Topping:
- One tablespoon of melted salted butter
- Two tablespoons of shredded strong cheddar cheese
- One-sixth cup of bread crumbs
Instructions
- Set the oven’s temperature to 350°F.
- To make the topping, mix together 2 tablespoons of cheddar cheese, 1 tablespoon of melted butter, and breadcrumbs. Put aside.
- Heat some salted water in a medium pot until it boils. Follow the directions on the package to cook the elbows al dente, or firm. Drain thoroughly without rinsing.
- In the meantime, melt two tablespoons of butter in a different medium skillet over medium heat. Whisk for 1 minute after adding the flour, mustard powder, and onion powder.
- Add the milk a little at a time, whisking until smooth. Add the milk and whisk until the liquid reaches a boil over medium heat. Cook for two minutes after lowering the heat to medium-low. Add the cubed Velveeta cheese and stir until it melts and becomes creamy.
- Take off the heat and mix in the drained pasta and ½ cup of cheddar cheese. Mix thoroughly to incorporate.
- Sprinkle the topping over the macaroni mixture after transferring it to a 2-quart baking dish.
- Bake for 20 minutes, or until the top is golden brown and heated through. Avoid overcooking.
- Give it five minutes to rest before serving.
Storage Tips:
Store, freeze, and reheat Velveeta mac and cheese with ease.
To Store: Keep in the fridge for up to five days in an airtight container.
To Freeze: Keep for up to four months in the freezer or in an airtight container. Before reheating, let it thaw overnight in the refrigerator.
To Reheat: Warm up leftovers on the stovetop or in the microwave, adding a small amount of milk as necessary.
You Might Also Like:Â Tex Mex Chopped Chicken Salad Recipe
