Baked Mac and Cheese with Velveeta and Cheddar
Creamy, comforting baked macaroni and cheese made with a classic butter-flour roux and melted Velveeta, topped with shredded cheddar for extra richness. This stovetop-to-oven approach yields a smooth, velvety sauce that coats every noodle. Rich, cheesy, and deeply satisfying, it's ideal for family dinners, potlucks, or casual weeknight meals. The Velveeta base ensures silky consistency while the cheddar topping adds textural contrast and sharper cheese flavor.
Ingredients
Instructions
- 1
Preheat oven to 350F.
- 2
Cook macaroni according to package directions; drain.
- 3
Melt butter in a large pan over medium heat.
- 4
Whisk flour into melted butter to form a paste (roux); cook briefly.
- 5
Slowly whisk milk into the roux, whisking constantly to prevent lumps.
- 6
Heat the mixture for about one minute, then begin adding Velveeta in portions.
- 7
Gently whisk until all Velveeta melts completely.
- 8
Season with white or black pepper to taste.
- 9
Combine drained macaroni with cheese sauce.
- 10
Transfer to a 9x13 baking dish.
- 11
Bake uncovered for 25-30 minutes until bubbly.
- 12
Top with shredded cheddar cheese.
- 13
Bake 5 additional minutes until cheddar melts.
- 14
Cool 5-10 minutes before serving.
Tips
Whisk milk slowly into the roux over medium heat to avoid lumps; patience prevents grainy sauce.
Velveeta melts smoothly due to emulsifiers; do not overheat or the sauce may break.
Top with cheddar in the final 5 minutes to prevent browning while ensuring complete melt.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325F for 15-20 minutes until warm throughout.
Assemble unbaked casserole up to 8 hours ahead; cover and refrigerate. Extend baking by 10 minutes if starting from cold.
Serve hot, straight from the baking dish. Pairs well with green salad or roasted vegetables to balance richness.
Common Mistakes
Do not skip the roux step to avoid lumpy sauce.
Do not rush milk incorporation to prevent flour clumping.
Do not skip cooling step to avoid mouth burns and allow structure to set.
Substitutions
FAQ
Can I make this ahead and freeze it?
Yes. Prepare through the transfer to baking dish, cool completely, cover tightly, and freeze up to 2 months. Thaw overnight in refrigerator and bake as directed, adding 15 minutes to cooking time.
What if I don't have Velveeta?
Use 8 ounces sharp cheddar plus 0.5 cup evaporated milk to maintain creaminess. Stir constantly while melting to prevent separation or graininess from the higher fat content.
How long can I keep leftovers?
Refrigerate covered for up to 3 days. Reheat covered at 325F for 15-20 minutes, stirring occasionally. Add a splash of milk if sauce thickens too much.