Mac and Cheese is just one of those childhood meals that nobody should ever outgrow. I finally created a recipe of mac and cheese that I like better than the boxed kind—this quick and easy Mac and Cheese with Velveeta. Noodles, velveeta, cheddar cheese, milk, paprika, salt, pepper, and creole for a little kick! My toddler loved this mac and cheese, and didn’t even notice the little kick from the creole (or if he did, the absolute cheesy goodness of this recipe outweighed the little spice!). If you like kick, feel free to add more.If you just like ‘plain old mac & cheese’ leave it out.
why you’ll love this recipe
- This mac and cheese with velveeta recipe is perfect for a weeknight family friendly meal.
- add a protein like kielbasa for a full meal in itself! I love the flavorful, creaminess of this pasta.
- ready in under 30 minutes and so creamy!
Ingredients
Noodles: I use cavatappi or penne noodles to make this look more like fancy mac and cheese, but elbow noodles work just fine, too. My kids love the cavatappi noodles so that is what I have been using. I love these Gut Friendly Noodles from 3Farmdaughters. (affiliate link) However, any noodle works great!
Cheese: this is the most important ingredient. Apparently, when you shred your own cheese it melts better than the pre-shredded kind. I shredded my own cheddar cheese, but if you are in a pinch you can still use pre-shredded.
Of course, velveeta..is velveeta even really cheese? I would look it up, but honestly I don’t even want to know. Ignorance is bliss? If eating velveeta is how I go, I am ok with it.
Milk: you may use any milk fat percentage in this recipe. For extra creaminess replace 1/2 cup of milk with 1/2 cup of heavy cream- so good!
Seasonings: the usual salt and pepper, to your taste. Paprika tastes great, and creole if you are looking for a kick like I am! If you do not like creole, think about adding dry mustard or even chili powder to dress the dish up a bit. Garlic is also a must in this recipe. I used garlic powder, or minced garlic will work too.
Other: A few other ingredients include a bit of flour to thicken the cheese and of course butter.
Substitutions & Variations
- Spice: Dry mustard or chili powder could replace the creole seasoning.
- Heavy cream can substitute some of the milk.
- Cheese: Use any kind of shredded cheese your heart desires.
- Protein: Make it a Meal: Add sausage, kielbasa, fajita chicken etc. for a little protein! Or eat this mac and cheese with a delicious tender sliced roast. Here is a recipe for juicy beef roast that might be worth trying. Beef is a great way to get your B12 vitamins , protein and much more.
- Mac and Cheese variations: add 1-2 tbsp taco seasoning for a taco Mac and cheese.
For a fall dish, add pumpkin purée for pumpkin Mac and cheese (don’t hate on it until you try it!).
How to make Velveeta Mac and Cheese:
- Heat skillet/pan on medium heat.Boil noodles in a pot per the package instructions.
- In the heated skillet, add 2 tbsp of butter. Once the butter is melted add 2 tbsp of flour and mix together. Add the seasonings, mix well. Then add the milk slowly. Stir for 3-5 minutes until it starts to thicken.
- Once thickened, add the grated cheese and cubed velveeta. Stir for about 5 minutes on medium heat until all cheese is melted. You may want to taste the cheese sauce to ensure it is seasoned to your liking.
- Add the cooked, drained, noodles to the cheese sauce. Enjoy!
Mac and Cheese FAQs:
It can be! If your family doesn’t like spice remove the creole seasoning and cut back on chili powder. Likewise, if your family loves a kick- add more to taste!
If you choose to freeze this, be prepared to add a little milk to make it ‘creamy’ again! Cool your leftovers and freeze in a freezer safe container- thaw and reheat in microwave.
Freezer instructions: cool and store in freezer safe container in freezer for up to 3 months. Thaw and warm in microwave- add milk to help with creamy texture.
similar to the freezer instructions, leftovers of this kickin’ good macaroni and cheese may need some milk to make creamy again.
leftover storage: cool and store in an airtight container in fridge for up to 4 days. Warm in microwave to eat- add milk to your taste for extra creaminesss.
You could bake this instead of making on skillet- but it will dry out easier in my opinion. Just make sure to stir once or twice while baking.
I think that Velveeta does make the recipe extra creamy, but if you are not a fan of the huge ingredient list try American cheese from your local deli. (Fareway had it behind the counter).
Or, if you have time, make your own Velveeta- I’ll link a recipe here- homemade velveeta.
I have used elbow, penne and cavatappi in this recipe.
I use cavatappi the most because my children prefer it.
I recently switched my pasta from the generic types to a high fiber, gut friendly, pasta that supports women in agriculture – 3 Farm Daughters Pasta. They have a sample pack and it ships right to your door. Nobody in my family can tell the difference in taste or texture, either!
What to pair with Mac & Cheese?
- Try our muffin tin meatballs – they would be perfect to side!
- beef pot roast or tri tip
- add smoked sausage or kielbasa to the mac and cheese
- chocolate chip cookies with vanilla pudding.
If you like mac & cheese, try these!
- comforting hamburger steaks with gravy
- one pot goulash with Velveeta
- ground beef and egg noodles with Velveeta
- crockpot corn with Velveeta
Comment, rate and follow along!
We love hearing from you! If you try the recipe or have questions, please drop them in the comments below. You can leave a rating without a comment, too! This helps our blog so much.
Follow ‘Recipes from French Creek’ on Facebook, Instagram or Pinterest for more recipe inspiration!
I hope you enjoy this quick, easy and creamy mac and cheese! – Bobbi Jo
Creamy Velveeta Mac & Cheese (25 min!)
Equipment
- 1 pot for boiling noodles
- 1 skillet or pan for making cheese sauce (must be large enough for sauce + noodles)
- measuring utensils
- 1 strainer
- spoon, whisk, etc. `
- cheese grater if grating your own cheese (recommended)
Ingredients
- 2-1/4 cups Cavatappi noodles Or 2 cups penne, 1-3/4 c elbow mac
- 4-6 oz velveeta
- 1/2 cup cheddar cheese shredded
- 2 tbsp flour
- 1.5 cups milk can use heavy cream for all or part of milk if desired
- 1/4 tsp pepper to taste
- 2 tbsp butter
- 1/4 tsp salt to taste
- 1 tsp garlic powder
- 1-2 tsp creole seasoning optional
- 1/2 tsp paprika
Instructions
- Heat skillet/pan on medium heat.Boil noodles in a pot per the package instructions.
- In the heated skillet, add 2 tbsp of butter. Once the butter is melted add 2 tbsp of flour and mix together. Add the seasonings, mix well. Then add the milk slowly. Stire for 3-5 minutes until it starts to thicken.
- Once thickening. Add the grated cheese and cubed velveeta. Stir for about 5 minutes on medium heat until all cheese is melted. You may want to taste the cheese sauce to ensure it is seasoning to your liking.
- Add the cooked, drained, noodles to the cheese sauce and stir to combine. Enjoy!
Notes
It tastes just like regular pasta- 2 ingredients, pre-biotic pasta! Plus, I love supporting other women in agriculture!
Nutrition
I am an Amazon affiliate and may earn commission off of affiliate links.
Creamy and delicious
This is a family favorite side dish that is creamy and cheesy: perfect week night meal!
This turned out great thank you for sharing this recipe, the entire family loved it.
I am so glad to hear that! Thank you for the feedback!