# Homemade Velveeta Cheese Sauce with Tender Mac: The Ultimate Comfort Food
If you’re in search of the rich, creamy mac and cheese from your younger days, this is the one. Nowadays, gourmet mac and cheese options abound, featuring gruyere and breadcrumbs, but occasionally, you simply long for the straightforwardness of classic mac and cheese—simple, cheesy, and free of powdered cheese or soggy pasta. Introducing this homemade Velveeta mac and cheese, an ideal companion for holidays, BBQs, and cookouts.
## Have You Ever Seen a More Beautiful Mac and Cheese?
This mac and cheese is sure to win hearts! It’s filling and comforting, making it the ultimate comfort dish, especially after a refreshing stroll on a cool day. Extra cheesy and remarkably easy to prepare, this stovetop recipe can be served as is or baked for a crispy finish.
I enjoy presenting this mac and cheese as a main course paired with a salad or as a charming side at Thanksgiving. Velveeta mac and cheese genuinely can do it all!
## What Makes Velveeta Cheese Special?
Velveeta is the beloved cheese that many of us remember from our childhood, and it creates the most velvety cheese sauce possible. It makes mac and cheese extra gooey, creamy, and absolutely scrumptious. Velveeta shells and cheese bring back cherished memories of childhood, making this dish even more notable.
## What Other Cheeses Can I Incorporate?
Although Velveeta is vital for that creamy consistency, you can amplify the flavor by mixing in additional cheeses. Here are some excellent choices:
– **Cheddar**: The traditional option. You can choose sharp, mild, or medium varieties.
– **Mozzarella**: Contributes extra gooiness and a chewy texture.
– **Parmesan**: Adds a rich flavor with nutty undertones.
– **Gruyere**: Smooth and creamy, reminiscent of fondue.
– **Smoked Gouda**: Infuses a delightful smoky flavor.
– **Fontina**: Rich and melty, with a touch of nuttiness.
– **Cream Cheese**: Boosts creaminess, particularly in crockpot mac and cheese.
## How to Prepare Velveeta Mac and Cheese
### Ingredients:
– 8 oz macaroni (approximately 2 cups dry, or another small pasta of your choice)
– 2 tbsp butter
– 2 tbsp flour
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dry mustard powder
– 1.5 cups milk (your choice)
– 1/2 lb Velveeta cheese (cubed)
– 1/2 cup shredded cheddar
### Instructions:
1. **Cook the Pasta**: Bring a large pot of salted water to a boil and cook the macaroni following package instructions. Drain thoroughly.
2. **Create the Roux**: In a saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, and dry mustard until well combined.
3. **Incorporate the Milk**: Gradually add in the milk while whisking to maintain a smooth sauce. Cook until the sauce simmers and thickens, approximately 3-5 minutes.
4. **Melt the Cheese**: Stir in the cubed Velveeta and shredded cheddar, mixing until melted and creamy.
5. **Mix with Pasta**: Combine the drained macaroni, stirring until thoroughly coated. Season with salt and pepper as desired. Enjoy!
## Stovetop vs. Baked Velveeta Mac and Cheese
### Stovetop Velveeta Mac and Cheese
My preferred version is stovetop because it’s fast and simple. I prepare the Velveeta mac and cheese and savor it directly from the pot.
### Baked Velveeta Mac and Cheese
For those who enjoy a crispy baked top, transfer the mac and cheese to a casserole dish, sprinkle with extra cheese and breadcrumbs, and bake at 350°F for 20-30 minutes until golden and crisp.
## Instant Pot and Crockpot Variations
### Instant Pot Velveeta Mac and Cheese
1. Combine 2 cups uncooked macaroni, 1.75 cups water, 2 tbsp butter, and 1/2 tsp each of garlic powder, onion powder, and dry mustard in the Instant Pot. Stir well.
2. Cook on high pressure for 4 minutes, then perform a quick release. Stir in 1/2 lb cubed Velveeta, 1/2 cup shredded cheddar, and 1/2 cup milk until melted.
### Crockpot Velveeta Mac and Cheese
1. Mix 2 cups uncooked macaroni, 2 cups milk, 1/2 lb cubed Velveeta, 1/2 cup shredded cheddar, 2 tbsp butter, and seasonings in the Crockpot.
2. Cook on low for 1.5 hours.