Velveeta Mac And Cheese Recipe

If your younger self could see you now, with your ooey gooey mac and cheese wine pairing, they'd think you were the coolest adult around. Zang! Confessions of a Velveeta cheese connoisseur... Whenever I’m asked for this mac and cheese recipe, I always cringe. "Oh, crap, now I have to tell you about the Velveeta". But, if you’ve spent any part of your childhood in the Midwest, Velveeta has imprinted itself onto you.

This isn’t a fancy recipe. It doesn’t have a pedigree. It’s just good food, from good people.

Pair with an unoaked Chardonnay.

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Course: Main Course

Ingredients Method Notes

Ingredients

2 cups dry elbow-macaroni noodles you’ll ruin it if you use fancier noodles
1/4 cup butter
1/4 cup flour
2 cups milk
1-1/2 cups Velveeta cheese cubed
Salt & Pepper to taste

Method

Cook macaroni until al dente.
While macaroni is cooking, melt butter in a saucepan over medium-low heat.
Whisk in flour until a smooth paste forms. Whisk in milk a little at a time.
Once the mixture is hot and starts to thicken, stir in Velveeta cheese until melted. Pour over cooked macaroni, stir and enjoy!

Notes

The original recipe calls for the mac and cheese to bake in the oven for 15-20 minutes at 375 degrees. But I can’t remember the last time I went to that much trouble. It’s perfect right off the stovetop. Sometimes I don’t even bother with a plate.