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elbow macaroni coated in a smooth glossy orange cheese sauce in an everyday serving bowl, without a baked topping
Melissa Hart

Velveeta Mac and Cheese

The processed cheese does the work of keeping this sauce smooth, so a flour base isn't necessary. Cut the block into small cubes before warming it with milk. Gentle heat is enough. A little sharp cheddar adds flavor without overwhelming the easy-melting base, and the finished sauce should cling evenly to the elbows instead of stretching into long strings as you lift a spoonful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 8 oz Velveeta cheese cut into small cubes
  • 3/4 cup whole milk
  • 1 tbsp unsalted butter
  • 2 oz sharp cheddar cheese finely grated
  • 1/2 tsp dry mustard
  • 1/4 tsp black pepper

Method
 

  1. Bring a large pot of water to a boil, add salt and cook macaroni according to the package until just tender. Drain thoroughly.
  2. While the pasta cooks, put Velveeta, milk and butter in a saucepan over low heat. Stir for 4 to 5 minutes until the cubes melt into a smooth sauce.
  3. Stir in mustard and pepper, keeping the heat low enough that the sauce does not boil.
  4. Remove from the heat and stir in the cheddar until melted. Fold in the drained macaroni.
  5. Let stand for 1 minute, stir once more and serve while the sauce is glossy and flowing.