Creamy Velveeta Mac and Cheese: A Classic Comfort (Print Version)

Experience creamy Velveeta Mac and Cheese. This nostalgic recipe brings back childhood memories with its rich, velvety sauce. Simple to make, pure comfort.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 pound elbow macaroni

→ Dairy & Flavor

02 - 1 pound Velveeta cheese, cubed
03 - 1/2 cup milk (whole milk recommended)
04 - 1/4 cup unsalted butter

→ Seasonings

05 - 1 teaspoon salt (plus more for pasta water)
06 - 1/2 teaspoon black pepper
07 - 1/4 teaspoon mustard powder (optional, but I swear by it!)

# Instructions:

01 - First things first, grab a big pot and fill it with water. Get that water boiling, really bubbling, and don't forget to salt it generously – I mean, like the ocean! This is where the pasta gets its first layer of flavor, and honestly, this is where I always forget if I'm distracted. Add your elbow macaroni and cook according to package directions until it's al dente. You don't want mushy pasta, hon, it'll just fall apart in the sauce. Drain it well, but don't rinse! That starch helps the sauce cling. I love watching the steam rise, knowing something good is coming.
02 - While your pasta is doing its thing, grab another saucepan. Melt the butter over medium-low heat. Once it's shimmering, add your cubed Velveeta cheese. This is the moment of truth for your Velveeta Mac and Cheese! Stir constantly, letting that glorious cheese melt down slowly. It'll look a bit thick and gloopy at first, but keep at it. I've definitely scorched the bottom trying to rush this step, so low and slow is key here. You want a smooth, golden pool of cheese, no lumps allowed!
03 - Once the Velveeta is fully melted and smooth, gradually whisk in the milk. Do it slowly, a little at a time, to make sure it incorporates without clumping. The sauce will start to loosen up and become wonderfully creamy. This step always makes my kitchen smell so comforting, that familiar cheesy aroma filling the air. Keep whisking until it’s all combined and heated through, but don't let it boil, or things can get a bit weird, texture-wise. It should be a beautiful, velvety sauce for your Velveeta Mac and Cheese.
04 - Now for the flavor! Stir in your salt, black pepper, and if you're feeling adventurous (and you should!), the mustard powder. Give it a taste. This is your chance to adjust! Do you want more pepper? A little more salt? Trust your gut here. I always taste it right off the spoon, sometimes burning my tongue a little, but it's worth it to get the seasoning just right. Remember, you can always add more, but you can't take it away!
05 - Once your pasta is drained and your sauce is perfectly seasoned, it's time for the magic! Pour the warm cheese sauce over the cooked macaroni. Stir gently but thoroughly, making sure every single elbow noodle is coated in that luscious, creamy goodness. I love seeing it all come together, turning from separate components into one cohesive, comforting dish. Sometimes I get a little messy here, sauce splashing a bit, but hey, that's just real cooking, right?
06 - Your mac and cheese is ready to be devoured! Serve it immediately, while it's still warm and gloriously gooey. It should look vibrant yellow, smell incredibly cheesy, and have that perfect, silky texture. I like to sprinkle a little extra black pepper on top, or maybe some chives if I'm feeling fancy. Honestly, this is the best part, seeing everyone dig in and get that happy, nostalgic look on their faces. Pure bliss, I tell ya!

# Notes:

01 - Always melt the Velveeta slowly over low heat; high heat will make it seize up and get grainy, a mistake I learned the hard way.
02 - Don't rinse your cooked pasta! The starch helps the sauce cling better, trust me on this one.
03 - Taste the sauce *before* combining with pasta to adjust seasonings, it's much easier to fix then.
04 - For an extra layer of flavor, try adding a pinch of smoked paprika to your sauce-it's a game-changer!

# Equipment Needed:

01 - Large pot
02 - saucepan
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 20g

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