To make baked Velveeta macaroni and cheese, cook the macaroni noodles, prepare the cheese sauce of Velveeta, butter, flour and milk, mix the pasta and sauce together and transfer to a baking dish, sprinkle with cheddar cheese and breadcrumbs and bake. As a lower-fat option, use skim milk and reduced-fat cheese for the sauce.
Baked Velveeta Macaroni and Cheese
This recipe uses both Velveeta and shredded cheddar for a creamy, cheesy sauce.
Prep Time: 25 min.
Cook Time: 20 min.
Ready In: 45 min.
- 2 cups, elbow macaroni pasta
- 3 tablespoons, butter
- 1/4 cup, flour
- 1 cup, milk
- 1/2 pound, Velveeta cheese, cut into cubes
- 1/2 cup, cheddar cheese, shredded
- 3 tablespoons, seasoned breadcrumbs
- Preheat the oven
- Cook the macaroni
- Cook the sauce
- Transfer to a baking dish
Preheat the oven to 350 degrees F.
Follow the instructions on the package to boil the macaroni noodles.
In a medium saucepan over medium heat, melt the butter. Then whisk in the flour and stir constantly for 2 minutes. Whisk in the milk and bring to a boil, cooking for 3 to 5 minutes. Add the Velveeta cubes to the thickened mixture and stir until melted, about 3 minutes.
Mix the cooked macaroni with the prepared cheese sauce and transfer to a 2-quart baking dish. Sprinkle the top with the shredded cheese and breadcrumbs.
Bake for 20 minutes.