Velveeta Mac N Cheese Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a medium saucepan over high heat. Add 1 teaspoon salt and the 2 cups elbow macaroni. Stir occasionally and cook uncovered until pasta is tender but still slightly firm, about 7–9 minutes (follow package timing for al dente).

Reserve pasta water and drain

Before draining, scoop out 1/4 cup of the hot pasta cooking water and set aside. Drain the macaroni in a colander and return the drained pasta to the saucepan (off the heat).

Melt butter and warm milk

With the saucepan off the heat but warm from the pasta, add 2 tablespoons unsalted butter and 1 cup whole milk. Stir gently until the butter starts to melt into the warm pasta and milk mixture, about 30–45 seconds.

Add Velveeta

Add the 8 ounces of Velveeta cut into 1-inch cubes to the warm pasta. Return the saucepan to low heat. Stir continuously until the Velveeta melts and forms a smooth, creamy sauce, about 3–5 minutes. If the sauce seems too thick, add up to the reserved 1/4 cup pasta water a tablespoon at a time until desired consistency is reached.

Season

Stir in 1 teaspoon ground black pepper (adjust to taste). Taste and add a pinch more salt only if needed, since Velveeta and the pasta water are already seasoned.

Serve warm

Spoon the mac and cheese into bowls while hot. If using optional add-ins, fold them in now (see next section) and serve immediately.

Peas: If using frozen peas, microwave 1/2 cup peas in a small microwave-safe bowl with a teaspoon of water for 1–1.5 minutes until heated through, drain, and fold gently into the finished mac and cheese.

Bacon: If using cooked bacon, crumble about 2 tablespoons and sprinkle over bowls when serving for added texture and flavor.

Condiments: Offer ketchup or hot sauce on the side for kids who like to mix in additional flavors.