Velveeta Ultimate Macaroni and Cheese
Get ready to indulge in the creamy, comforting decadence of Velveeta Ultimate Macaroni and Cheese—a baked pasta masterpiece that’s as easy to make as it is impossible to resist. Featuring tender elbow macaroni enveloped in a rich, velvety cheese sauce made from melted Velveeta and a hint of sharp cheddar, this dish strikes the perfect balance of smooth and cheesy. A touch of paprika and ground mustard powder adds subtle warmth and depth, elevating the flavor profile to gourmet status. Finished with a bubbling, golden layer of melted cheddar right out of the oven, this mac and cheese is perfect as a main course for weeknight dinners or a crowd-pleasing side dish at potlucks and holiday gatherings.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 16 ounces Velveeta cheese, cut into cubes
- 1 cup shredded cheddar cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoons ground mustard powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring frequently to create a smooth roux.
Gradually add the whole milk to the saucepan, whisking continuously to avoid lumps. Cook over medium heat until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and stir in the Velveeta cheese cubes. Continue stirring until the cheese is completely melted and the sauce is smooth.
Add the paprika, ground mustard powder, salt, and black pepper to the cheese sauce. Taste and adjust seasoning if needed.
In a large mixing bowl or the pot used to cook the pasta, combine the cooked elbow macaroni with the cheese sauce. Mix well to coat all the pasta evenly.
Preheat your oven to 375°F (190°C). Transfer the macaroni and cheese mixture into a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese on top of the macaroni and cheese.
Bake the dish in the preheated oven for 10-15 minutes, or until the cheese topping is melted and bubbly. If desired, broil for an additional 1-2 minutes to create a golden crust.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 7630 mg | 332% | |
| Total Carbohydrate | 442.4 g | 161% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 68.4 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3562 mg | 274% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
