Creole-Style Baked Mac and Cheese with Velveeta
Comfort-food mac and cheese with a roux-based cheese sauce combining Velveeta and sharp cheddar, finished in the oven. Warm, creamy, and slightly spiced with optional Creole seasoning. Perfect weeknight dinner for families or casual gatherings. This version balances mild processed cheese with aged cheddar for depth while the roux ensures silky sauce without graininess.
Ingredients
- ½ pound elbow macaroni, uncooked
- ¼ cup onion, finely minced(optional)
- 2 tablespoon butter
- 2 tablespoon all purpose flour
- 2 ½ cup milk
- ¼ teaspoon black pepper, freshly cracked
- ¼ teaspoon Creole seasoning, or Cajun(optional)
- 6 ounce Velveeta cheese, cubed
- 6 ounce extra sharp cheddar cheese, shredded
Instructions
- 1
Preheat oven to 350 degrees F. Butter or spray a 2-quart casserole dish.
- 2
Cook elbow macaroni in generously salted boiling water at package's minimum time. Drain.
- 3
Melt butter over medium heat in a large saucepan.
- 4
Add minced onion and sauté until soft.
- 5
Stir in flour and cook for 3 to 4 minutes until raw flour taste disappears.
- 6
Slowly add milk while stirring constantly until fully incorporated.
- 7
Season with black pepper and Creole or Cajun seasoning.
- 8
Add Velveeta and cheddar; stir over medium-low heat until melted and blended.
- 9
Stir cooked pasta into cheese sauce.
- 10
Transfer to prepared casserole and bake uncovered for 20 to 25 minutes.
- 11
Rest 5 minutes before serving.
Tips
Cook pasta to package minimum time; it continues cooking in the oven, so underdone pasta prevents mushiness.
Whisk flour into melted butter and cook 3-4 minutes (roux) before adding milk to prevent lumps and remove raw flour flavor.
Stir casserole halfway through baking if top begins browning too quickly; cover loosely with foil if needed.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat covered at 325 degrees F for 15-20 minutes, or microwave in portions.
Prepare through step 9 and refrigerate unbaked up to 24 hours. Bake from cold for 30-35 minutes, or bring to room temperature first for standard time.
Serve warm with green salad, steamed broccoli, or roasted vegetables. Pairs with fried chicken or pulled pork.
Common Mistakes
Skip pre-cooking pasta fully to avoid mushy texture after baking; use package minimum time.
Omit roux step or rush it to prevent flour flavor and sauce lumpiness.
Add milk too quickly without whisking to prevent grainy sauce.
Substitutions
Dairy-Free Swaps
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General Alternatives
FAQ
Can I make this stovetop without baking?
Yes. After step 9, keep sauce over low heat on stovetop for 5-10 minutes, stirring gently, instead of baking. Texture will be creamier; oven baking creates slight crust.
Can I freeze mac and cheese?
Yes. Cool completely, freeze in airtight containers up to 2 months. Thaw overnight in fridge. Reheat at 325 degrees F covered for 25-30 minutes, or microwave in portions. Texture may be slightly softer.
What if my sauce is lumpy?
Strain sauce through fine-mesh sieve into pasta, pressing solids. Or use immersion blender briefly on low. Next time, ensure roux cooks 3-4 minutes and whisk milk in slowly while stirring constantly.