Creamy Homemade Velveeta Mac and Cheese is an easy one-skillet dish that tastes so much better than the boxed stuff. This luscious mac and cheese reheats so well back to its original velvety texture.
You are going to love this delicious one-pot mac and cheese with a rich and luscious finish, so skip the boxed stuff and make it at home.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted butter.
- Chicken broth: Preferably low-sodium.
- Heavy cream: I love the rich results it delivers. For a lighter version, use whipping cream or half-and-half.
- Pasta: Any short pasta shape works with this recipe, including shells, penne, elbow macaroni, farfalle, fusilli, and cellentani.
- Velveeta: It is a shelf-stable pasteurized cheese product that contains emulsifiers. When melted, Velveeta is smooth, rich, and creamy.
- Parmesan cheese: Use freshly grated for the best taste and melting properties.
How To Make Velveeta Mac and Cheese
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook for a minute.
- Stir in the chicken broth, heavy cream, and milk. Bring the mixture to a gentle boil.
- Add the pasta and cook until it is tender and most of the liquid has been absorbed or cooked down.
- Stir in the Velveeta and Parmesan cheese. Season with salt and pepper to taste.
Preparation Tips
- If the mac and cheese becomes too thick, add a little chicken broth or milk.
- You can substitute an off-brand melting cheese product or white or yellow American cheese.
- This reheats very well, retaining its original creamy goodness and texture. Add a little chicken broth or milk and reheat on the stovetop over low heat or in the microwave at reduced power.
- Use the remaining Velveeta in Rotel dip or queso.
Recipe Variations
- Meats: Add crispy cooked bacon, diced cooked chicken, smoked ham, or pulled pork.
- Vegetables: Add blanched peas, steamed broccoli or cauliflower, or sauteed mushrooms and onions.
- Spice it up: Add hot sauce, Sriracha, cayenne pepper, Cajun seasoning, creole seasoning, pickled jalapenos, or green chiles.
- Toppings: Crushed Ritz crackers, toasted breadcrumbs, roasted crispy chickpeas, homemade croutons, or French Fried onions.
More Pasta Recipes
Homemade Velveeta Mac and Cheese
Creamy Homemade Velveeta Mac and Cheese is an easy one-skillet mac and cheese dish that tastes so much better than the boxed stuff.
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Servings: 8 servings
Calories: 501kcal
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup milk
- 12 ounces medium shell pasta
- 12 ounces Velveeta, cut into cubes
- ¾ cup freshly grated Parmesan cheese
- salt to taste
- freshly ground black pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat. Reduce the heat to low, add the garlic, and cook for 1 minute while stirring.
- Stir in the chicken broth, heavy cream, and milk. Bring the mixture to a gentle boil.
- Add the shell pasta and cook for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed. Stir frequently. Add small amounts of chicken broth or milk to keep the pasta primarily submerged.
- Stir in the Velvetta and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat or in the microwave at reduced power.
- I do not recommend freezing this mac and cheese. Velvetta changes texture when frozen.
Nutrition
Calories: 501kcal | Carbohydrates: 37g | Protein: 19g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 931mg | Potassium: 274mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1033IU | Vitamin C: 0.4mg | Calcium: 579mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Barbara R
I really do love me some homemade mac and cheese. One comfort food I will always enjoy for sure. Yeah!
Rebecca Smith
Nothing beats homemade mac and cheese. This looks so deliciously cheesy, I can’t wait to give it a try!
Beth Pierce
Thanks, Rebecca! Enjoy!
Amber Myers
Everyone loves mac and cheese here, so I need to make this. I am sure we’ll love it much more than the box kind.
Beth Pierce
Yes you will. It is that delicious!
Lisa
You can never go wrong making homemade velveeta mac and cheese. Sometimes the kids just want this only no meat. I sometimes add broccoli to it and it taste soooo good.
Carol Cassara
OK, here’s the thing. Ihadn’t heard about Velveeta in YEARS–and then friends started talking about it and how it made the best Mac n Cheese. And now, your recipe? It’s fated. I have to make it !
Beth Pierce
Thanks, Carol! Enjoy!
Katie Crenshaw
As they say…. homemade is so much better! My kids love velveeta mac and cheese. However, after 5 minutes of cooking, the cheese would dry up and the pasta wasn’t very good anymore. This homemade version solved everything. It is creamy and rich and holds together perfect.
Beth Pierce
Thanks, Katie! So glad that you liked it!
Tammy
Nothing tops homemade mac n cheese! This is such a classic recipe and perfect for cookouts and bbqs!
Catalina
I made this mac and cheese for dinner and it turned out extra creamy. The cheese sauce coated every bite perfectly!
Beth Pierce
Thank you, Catalina! I am so glad that you liked it
Lora
Creamy Homemade Velveeta Mac and Cheese is rich, cheesy, and so easy in one skillet. It reheats perfectly and tastes way better than boxed!
Terri
I love your version! I added some leftover ham to ours. Yummy.