Creamy Velveeta Mac and Cheese with Broiled Cheddar
This mac and cheese combines a silky Velveeta-based cheese sauce with tangy mustard notes and a broiled cheddar-mozzarella topping for textural contrast. The roux-thickened sauce coats pipette pasta evenly, delivering rich, creamy bites with subtle spice from cayenne pepper. The dish balances processed cheese smoothness with real shredded cheese depth, creating a hybrid that satisfies nostalgia while offering complexity. Perfect for weeknight dinners, potlucks, and anyone craving ultimate comfort food. This version stands apart by incorporating mustard for savory depth and finishing under the broiler rather than baking, which creates a quick golden crust without drying the interior.
Ingredients
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 2 ½ cups Velveeta cheese
- 1 tablespoon French's mustardDijon mustard1:1vegetariancondiment
sharper flavor profile
- ½ teaspoon mustard powder
- 2 pinches cayenne pepper(optional)
- 1 pound pipette pastaelbow or shell pasta1:1pastavegetarian
traditional shape alternative
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- 1
Melt butter in a saucepan, then whisk in flour to form a roux.
- 2
Cook over low heat for 5 minutes, stirring constantly.
- 3
Whisk in milk, stirring constantly until the mixture thickens, about 10 minutes.
- 4
Remove from heat and add Velveeta cheese, whisking until smooth.
- 5
Stir in cayenne pepper, French's mustard, and mustard powder.
- 6
Meanwhile, cook pasta until al dente in well-salted water for 9 minutes.
- 7
Drain pasta and mix into the cheese sauce.
- 8
Transfer mixture to an ovenproof casserole dish.
- 9
Top with shredded cheddar and mozzarella cheeses.
- 10
Place under the broiler until golden brown, about 2 minutes.
Tips
Cook the roux over low heat for the full 5 minutes to remove raw flour taste without browning. Rushing this step creates a chalky sauce.
Whisk milk in gradually if available (not specified in source) to prevent lumps from forming in the sauce.
Use the broiler immediately after topping; cheese browns rapidly and can burn if left unattended.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop with splash of milk to restore creaminess. Do not rebroil; cheese will harden.
Prepare sauce and mix with pasta up to 1 day ahead. Store covered. Transfer to casserole and broil just before serving.
Serve immediately after broiling while cheese topping is molten. Pairs with steamed broccoli, simple green salad, or roasted vegetables.
Common Mistakes
Whisk milk too quickly into the roux to avoid lumpy sauce forming.
Cook the roux long enough to eliminate raw flour flavor and prevent a starchy taste.
Watch broiler constantly to avoid burning the cheese topping in seconds.
Substitutions
Dairy-Free Swaps
General Alternatives
traditional shape alternative
FAQ
Can I make this ahead and reheat it?
Yes. Prepare through the pasta-mixing step and refrigerate up to 1 day. Reheat gently on the stovetop with a splash of milk to loosen the sauce, then transfer to a casserole and broil just before serving.
What if I don't have Velveeta cheese?
Substitute cream cheese and sharp cheddar in equal weight to the Velveeta. The sauce will taste sharper and less sweet. American cheese also works as a 1:1 replacement for a similar melting behavior.
Can I freeze this mac and cheese?
Freeze the sauce-pasta mixture before broiling for up to 2 months. Thaw overnight in the refrigerator, transfer to a casserole, and broil. Do not freeze after broiling as the texture deteriorates.