# Velveeta Mac and Cheese Recipe
This Velveeta mac and cheese recipe is rich, nostalgic, and incredibly cheesy. Tender macaroni gets enveloped in a cheesy sauce made with cheddar and Velveeta, offering that smooth, melt-in-your-mouth quality.
## Flavor Profile
– **Flavor**: Velveeta imparts a smooth creaminess and cheesiness to a classic cheddar cheese sauce, while mustard contributes a lively tang.
– **Swaps**: Instead of cheddar, opt for Parmesan, Gouda, Havarti, or mozzarella. As long as it melts, it can be subbed in.
– **Time-Saving Tip**: Forego the baking and serve it directly from the stovetop or a Crock Pot without the topping if you’re pressed for time.
– **Serving Suggestions**: Pair with your preferred veggies to offset the richness of this dish. Consider broccoli, brussels sprouts, green beans, or asparagus.
## Ingredients for Velveeta Mac and Cheese
– **Velveeta**: This processed cheese melts wonderfully and lends the sauce a silky consistency. For quick, even melting, cube the Velveeta cheese prior to adding it to the sauce.
– **Cheddar**: Sharp or extra sharp will provide more flavor. Purchase a block and shred it, or use a bag of pre-shredded cheese.
– **Macaroni**: Elbows are the traditional choice, but shells, rotini, or penne noodles also work. Choose a pasta that holds the sauce well for maximum flavor.
– **Seasonings**: Keep it easy with mustard and onion powder. For added flavor, include garlic powder, paprika, salt, or pepper.
– **Breadcrumbs**: Panko breadcrumbs are perfect for a crunchy texture, but regular or seasoned breadcrumbs can also be used.
– **Add-Ins**: Add peas, broccoli, diced tomatoes, black olives, or sliced jalapeños. For a protein boost, consider bacon, sausage, or ham.
## Cooking Tips
– Cook your pasta al dente to avoid overcooking when baking or reheating.
– If your cheese sauce turns out too thick, reserve a bit of pasta water or add a splash of milk to thin it. If it’s too runny, sprinkle in extra cheddar cheese and stir until it thickens.
– For a crunchier breadcrumb topping, broil for 1-2 minutes at the end, keeping an eye on it to prevent burning.
## Stash and Save for Later
– **To Store**: Keep in an airtight container in the fridge for up to 5 days.
– **To Freeze**: Store in an airtight container or freezer bag for up to 4 months. Thaw in the fridge overnight before reheating.
– **To Reheat**: Microwave leftovers or warm on the stovetop, adding a little milk as needed.
## Recipe Instructions
1. Preheat the oven to 350°F.
2. **To make the topping**: Mix breadcrumbs, cheddar cheese, and melted butter. Set aside.
3. Bring a medium saucepan of salted water to a boil. Cook the pasta al dente according to package directions. Drain well, do not rinse.
4. In another medium saucepan, melt 2 tablespoons butter over medium heat. Add flour, mustard powder, and onion powder, and cook for 1 minute while whisking.
5. Gradually whisk in milk, ensuring a smooth mixture after each addition. Bring the mixture to a boil over medium heat, whisking continually. Lower heat to medium-low and cook for 1 minute. Stir in cubed Velveeta cheese, salt, and pepper. Whisk until melted and creamy.
6. Remove from heat and incorporate cheddar cheese and drained pasta. Mix thoroughly to combine. Taste and adjust seasoning with additional salt and pepper if needed. Modify consistency with milk or pasta water if necessary.
7. Pour the macaroni mixture into a 2-quart baking dish and top with the breadcrumb mixture.
8. Bake for 20 minutes or until hot throughout and the topping is golden brown. Avoid overcooking.
9. Let rest for 5 minutes before serving.
## Nutrition Information (per serving)
– **Calories**: 399
– **Carbohydrates**: 51g
– **Protein**: 18g
– **Fat**: 13g
– **Saturated Fat**: 8g
– **Cholesterol**: 39mg
– **Sodium**: 734mg
– **Potassium**: 312mg
– **Fiber**: 2g
– **Sugar**: 6g
This Velveeta mac and cheese is not simply a dish; it’s a comforting experience that evokes memories while satisfying your cheese desires. Enjoy!