Baked Velveeta Mac and Cheese
Published 11/25/2024
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This Baked Velveeta Mac and Cheese is for all the basic bitches out there who just want the simple classic cheesy goodness without any fancy ingredients or techniques. It’s creamy, gooey, and perfect for those days when you just want some comfort food.
As a proud basic bitch, I can attest to the fact that sometimes you just need a no-fuss, easy recipe without all the bells and whistles. From our Copycat Cheesy Crunchwrap Supreme to this Pumpkin Spice Cream Cheese Cookies, we love a good recipe that we can enjoy in our Lulu Lemon leggings and oversized sweaters.
No one likes to admit it, but we basic bitches have the BEST taste. And if you’re doubtful of that, this basic bitch baked Velveeta mac and cheese will prove it to you. It may be basic in ingredients and process, but the end result is anything but basic in flavor.
Just boil your pasta, create your Velveeta cheese sauce, mix it all together, and bake until golden brown and bubbly.
Main Ingredients for Baked Velveeta Mac and Cheese
- Medium shells: We kept it basic (duh!) and used medium shells for this recipe, but you can definitely switch it up with your favorite pasta shape.
- 2% milk: We used 2% milk to create a creamy base for the cheese sauce without it being too heavy.
- Velveeta cheese: What we’ve all been addicted to since early childhood. Don’t skip it! It makes the recipe.
- Seasoning: We used a combo of garlic powder, onion powder, kosher salt, and cracked black pepper because we ARE adults now… it can be elevated a little, right?
- Hot sauce: Adds that basic bitch touch, because we all love our hot sauce. Use your fav!
- Shredded cheddar cheese: Takes this Velveeta baked mac and cheese recipe to the next level. It creates a delicious cheesy crust on top!
Can I use dairy-free milk?
Any type of milk can be used in this recipe! If you prefer a dairy-free option, feel free to use almond milk, coconut milk, or any other non-dairy milk you choose. The end result may vary slightly in texture and taste, but it will still be delicious.
Go from Basic to Gourmet with Add-Ins!
Cheese: Spice this up a little by using pepper jack in place of the cheddar cheese. You can also add in some crumbled feta or blue cheese for an extra punch of flavor.
Vegetables: Add in your favorite veggies to make this dish a little more nutritious. Some great options are broccoli, peas, or roasted red peppers.
Meat: To add some protein to this meal, you can mix in some cooked and chopped bacon or diced ham. If you’re feeling fancy, add in some lobster meat for a decadent twist. Just make sure to adjust the seasoning accordingly.
Bread crumbs: To add a crunchy topping, mix some breadcrumbs with melted butter and sprinkle over the mac and cheese before baking. This will give it a nice crispy finish.
Here’s a tip!
The key to making the perfect Velveeta-baked mac and cheese is not overcooking the pasta. Make sure to cook it al dente, as it will continue to cook in the oven while baking with the cheese sauce.
Can I make this ahead of time?
Yes, you can prepare this dish ahead of time and store it in the refrigerator until ready to bake. Just cover it with plastic wrap or foil and bake when you’re ready. You might need to add a few extra minutes to the cooking time if starting with a cold dish.
Storage Directions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a microwave-safe dish and heat for 1-2 minutes or until heated through. You can also reheat in the oven at 350°F for 10-15 minutes.
Baked Velveeta Mac and Cheese Recipe
Ingredients
- 16 oz. medium shells
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 16 oz. Velveeta cheese, chunked
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ cracked black pepper
- 1 teaspoon hot sauce
- 4 oz. shredded cheddar cheese
Instructions
- Preheat the oven to 350℉ and spray a 9×13-inch casserole dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes less than the time listed for al dente. About 7 minutes. Drain the pasta and set aside.
- Heat the butter in a separate pan over medium heat. When the butter is melted whisk in the flour. Stir constantly for 1 minute.
- Whisk in the milk, making sure to scrape down the sides and bottom of the pan so all of the roux is mixed in. The milk should thicken after about 1 minute.
- Once the sauce has thickened, reduce the heat to low. Add the Velveeta cheese, garlic powder, onion powder, salt, pepper, and hot sauce. Stir occasionally until the cheese has melted. Remove from heat and transfer the sauce to the pot with the cooked pasta shells.
- Transfer the mac and cheese to the casserole dish, top with shredded cheddar cheese, and bake for 20 minutes.
- Allow to rest for 10 minutes before serving.
Tips & Notes
- Any type of milk can be used in this recipe.
- Spice this up a little by using pepper jack in place of the cheddar cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.
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