Use Velveeta in this mac and cheese recipe for the perfect balance of cheesy and creamy. The search ends here. Stir in 1/4 cup bacon bits with the cooked macaroni to take this dish over the top.

VELVEETA Down-Home Macaroni and Cheese

cooking spray

butter

flour

milk

VELVEETA®,

elbow macaroni,

KRAFT Shredded Cheddar Cheese

RITZ Crackers, crushed

butter, melted

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.


Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook and stir for 2 minutes. Gradually stir in milk and bring to boil; cook and stir until thickened, 3 to 5 minutes. Add Velveeta; cook and stir until melted, about 3 minutes. Stir in cooked macaroni.


Spoon mixture into the prepared dish; sprinkle with Cheddar cheese. Mix melted butter and cracker crumbs until combined; sprinkle over casserole.


Bake in the preheated oven until heated through, about 20 minutes.


Just average and just okay as written. Because I love my macaroni and cheese creamy I love it made with Velveeta.  You can't ask for a smoother, creamier sauce.  But a good macaroni and cheese can't just depend on the Velveeta.  So...this was off to a good start but I made a couple of observations.  First, the flour isn't necessary.  At all.  In fact, I found I needed more milk just to overcome the thickness the flour was responsible for.  Second, this needed some cheesiness, and in the sauce, not just sprinkled on top.  A good spoonful of King Arthur Flour's Vermont Cheddar Cheese Powder fixed that right up.  (Love that stuff) Finally, and subjective perhaps, but I'm just not a fan of crushed Ritz crackers on my mac and cheese.  I crushed up some good bakery croutons and used them for the topping instead. Once I monkeyed around with this it was to die for - creamy, smooth, full of cheesy flavor and a topping with a slight buttery crunch.  Five stars with the above-mentioned modifications, but rather mediocre as is.

This recipe was awesome! My son's father said this was his new favorite meal (paired with a Arkansas Green Beans &amp; Aussie Chicken, ~both recipes off this site). And he is somewhat hard to please at times, so to say his favorite, means a lot. 
The crushed crackers was a nice add on that id never tried before.

My kids loved this! I increase the servings and used mini shells instead of elbows. Easy and super kid friendly. I also added some sea salt, pepper, and dried mustard to the flour to make the sauce. Creamy and delicious! Thanks!

Made this for my roommates. When they took their first bites it looked like they had seen God. The dining room became still and silent for the remainder of the meal. We ate like monks reading the holy scripture; with endless appetite, but slowly, with a reverence for what it was we had the honor to consume. Allrecipes said it would be good, and lo, It Was Good.

I tweaked this after reading the reviews. First off I made mine for 12 servings. I used three spoonfuls of flour, not overflowing spoonfuls either. I used 6 spoonfuls of butter, increased the milk by 1/4 of a cup, and finally increased the Velveeta by 4oz (or a 1/4). I then added hot sauce, ground mustard, pepper, and salt. (first time I made this) I added bacon and sharp cheddar cheese. Topped it off with crushed french onions (because I NEVER have Ritz). (Second time I made this) I included Jalapenos, mushrooms, onions, bacon, and diced ham. They both were amazing, but my husband prefers all the stuff in it. VERY VERY creamy and cheesy!!! I give it 4 stars because I tweaked it and felt it was better because I did :)

Didn't really need the extra cheese on top but is good either way .  I've been making this for years after trying all the "gourmet" and celebrity chef recipes who scoff at Velveeta.  Sorry, but this is the best mac and cheese recipe out there.  It is super easy and is true comfort food.

I like rubbing butter on the bottom of the pan and shake some parmesean cheese over it before I pour the mac mixture in.  Layering the chedder is good too!

I literally just put this in the oven to bake. I definitely didn't follow the recipe I tweaked it up with my own spin. I did not use 1/4 cup of flour I just maybe 2 tbsp. instead and it made it just thick enough. also as I was stirring in the velveeta I added ground mustard and pepper. After I added the cooked macaroni to the cheese sauce I mixed in some shredded cheddar and jack cheese. I am making this for my boyfriend and he love spicy stuff. hopefully it turns out super yummy.

Easy recipe with room to add your own twist! I added 3 hotdogs, sprinkled gold fish cheese cracker crumbs and Parmesan cheese as the topping before baking. Kids loved it!

Best Mac &amp; Cheese recipe ever. I replaced elbow pasta with shells and substituted in half &amp; half instead of milk. Its awesome.

Made this recipe tonight, as written, no changes.  It was easy to make,  everyone enjoyed it. Both of my teenagers went back for seconds. As a matter of fact, it's gone.   I thought it was okay.  For me, it could have been a bit more cheesier, maybe the flour was the issue.  not sure,  but felt like something was missing. I'll make it again, maybe add some sharp cheddar?

Perfect as is, if you like it thick, add the flour, if not don't.  I didn't, and it came out just the way I like it,  creamy. I also added a pinch of onion powder to the cheese mix.  I just broiled it to brown the crackers, but If you want it in the oven for longer  just over cook your noodles a little so they will harden in the oven.

My husband loved the creamy cheesy flavor of this recipe and is actually looking forward to eating the leftovers

Eewey Gooey, too much cheese, too much goop!  Even my 6 and 9 year old grandchildren didn't like this mac n cheese.

As others suggested, I cut the flour in half and increased the amount of milk. I also replaced the Ritz crackers with crushed croutons and Italian spiced bread crumbs.

This recipe is definitely a good starting base.  As others have said, it needs less flour, more milk and more Velveeta.  I love the suggestion of adding jalapenos!  I'll make this again, with the changes!

This needs some major tweaking.  NOT my favorite mac and cheese.

Just made this at the request of my 10 year old for her birthday dinner. Delicious!  At her request added cubed ham which was a nice addition and made this side dish a main course. I doubled the recipe and now our family of four has enough for another meal and then some.

With a few modifications this was great.  As written it is way too much flour.  I had to add another cup of milk to get the sauce the right consistency.  In addition to the velveeta cheese, I added a small amount of Tellagio, shredded sharp cheddar and shredded Monterey Jack, 1 tbsp. of dijon mustard, and  1/2 cup of cooked bacon pieces.  I've also made it with tomatillo sauce instead of the mustard.   This is wonderful with the modifications.

This was DELICIOUS!  My family absolutely loved it..barely any left overs and what was left, they asked for breakfast the next morning.  Like some others, I found the flour unnecessary.  I cut the butter in half and added an extra 1/4 cup of milk so it wouldn't get too thick when I baked it.  I also doubled the cheddar.

Nice, simple and well liked. Will do again and again I'm sure.

This is a great recipe!  My family loved it we called dibs on the crunchy topping! I added more milk more cheese and a bit of cream, lessen the amount of flour. Added jalapeno chopped.  NUMMY!

Use more ritz crackers and add cooked bacon inside.  So yummy.

Yum!!!! My girls and hubby devoured this entire pan! I used freshly grated sharp cheddar and doubled the cheese by adding half a cup to the sauce and the second half cup on the top. I added salt, pepper, garlic powder and ground mustard to the sauce as well. I broiled it for a minute or two when it was finished baking. This was a hit that we will have again for sure. :)

I made this a while ago and it is so creamy.  The only thing I did differently was to add some hot sauce when I was making the cheese sauce.  We like things a bit spicy so I added 10 drops of Franks Red Hot sauce.  It still wasn't really spicy but it gave it a bit of a kick.  The leftovers also freeze nicely.

This recipe made a decent macaroni and cheese.  I incorporated some of the changes suggested by other reviewers.  I didn't use flour, I added 1/4 cup of milk, I also added 1 tsp of paprika and 1 tbsp of dry mustard.  I used dry breadcrumbs instead of Ritz crackers.  I will definitely make this recipe again.

I doubled the recipe and I am glad I did because it was a hit! I followed everyones advise and reduced the flour and used more milk. For the doubled recipe I used 6 tsps of butter, 1/4 flour, 2 1/2 cups of milk, 4 cups of pasta, 12 oz of velveeta packets, a little salt, pepper, seasoning salt and about 1 cup of shredded cheddar and 1/2 cup of shredded mexican blend cheese. I toped with crackers and baked 25 minutes on 350. Perfect!

The taste was good, but I made some pretty major additions.
I was really looking for it to be A LOT cheesier.

This was terrible.  I followed the recipe exactly and it looked SO GOOD pouring it in to the dish to bake it in. Oh, how I wish I had not baked it.  Baking it dried it out, it was thick and disgusting, I had to cut it with my serving spatula. First time I have ever thrown away and entire meal. Made me sick to do so as I looked for recipes to make at home to save money. Only gave it one star because you can't give zero.

I loved it with a few tweaks. Doubled recipe but used 1/2 of the flour in the original recipe and 5 cups of milk. Also added salt, pepper, paprika and ground mustard. About 1tbs of each except for the salt. Just sprinkled it on top. Also I put it back in the oven under the broiler to crust the top after baking. About 5 min. I used cracker and jalapeno fried onions topper. Cooked in a 9 x 13 casserole dish. Perfectly creamy. Amount of milk may seem excessive but trust me, if you like a creamy Mac and cheese you need it. I might use even more next time!

This is a good basic recipe.  I read the reviews and added more milk and less flour and it worked out perfect.  We also like a lot more flavor so I added salt and pepper and 2 pinches of cayenne pepper.  Trust me, you will never know except to add a bit more flavor.  I will for sure make this again.

Next time will only use fourth cup of Velveeta cheese. I used Blanco flavor Velveeta and more milk.  Then used one and fourth cup of Mexican blend shredded cheese.  Used Panko for the bread topping.  Was very good

Best scalloped potatoes I've had.  A lot like my mom's.

Loved this recipe!  I guess maybe I'm one of those traditionalists who likes a basic but delicious Mac and cheese without a bunch of unnecessary ingredients.  I followed the instructions with the following deviations:. 1-i skipped the flour and am glad I did.  It was plenty thick without it.  2-I added an extra 1/4 cup of milk to get the creamy sauce I prefer.3-i added a handful of shredded sharp white cheddar cheese to the sauce mix.4-I used  1/2 cup panko breadcrumbs mixed with 2 tbsp of melted butter for the topping and it crisped up perfectly.  I will absolutely make this again.  In fact I can't wait to!

I'm rating this recipe as written but adding one thing easily makes it into a five star dish.  I add a can of Progresso cheese starter into the cheese sauce.  It adds extra flavor and it is so much creamier, especially when heating any leftovers up. I didn't add the crackers. I feel like crackers or bread crumbs tend to take away from the creaminess and can make it dry. We like just a sprinkle of shredded colby-jack or cheddar cheese on top and let it brown a bit.

Best mac n cheese they've ever had...that was the consensus at my Thanksgiving table this year.  Only thing wrong with it was that it was gone in a snap.  Will double next time! Don't change a thing...it's perfect.

When I make this recipe I have to add the packet of dried cheese mix from kraft mac and cheese to give it flavor. I'm going to make it with no flour next time as others have suggested because it's just to sticky instead of creamy. Gave my arm a good workout though!

We love this mac and cheese for its creamy texture and it's become easy now!

Easy and good! I used Asiago along with the sharp cheddar. Delicious!

I added some leftover roasted ham and a can of Rotel, with the liquid, to make the sauce creamier and include some vegetable flavors.  I'll make it again.

Added salt, pepper and smoked paprika.  Also before baking added real bacon bits to the top.

this is the perfect combination of cheesy and creamy.  I used half and half instead of milk, put cooked bacon in it before baking it, used whole wheat macaroni. and use bread crumbs instead of Ritz crackers, but I will definitely use this recipe again!

I only made this because I needed to use up some  Velveeta cheese and I have to say it was way too dry. I thought this as I was preparing and almost added more milk, but wanted to make it as the recipe called for.  For anyone else wanting to try this recipe, I would add another cup of milk and maybe some  real cheddar cheese to add more flavor. I did like the topping though.

I got rave reviews from mac and cheese conissures!

Turned out very well, and I know this sounds weird but I gave it only 4 stars because it was too cheesy. The velveeta was way too thick on the macaroni. It needs something to thin it down some.

Added beef sausage and mozzarella cheese on top

Solid base recipe. I added medium cheddar in with the velveeta instead of on top, as well as 1/2 cup sour cream for a bit of a tangy flavor, salt and pureed garlic.  Instead of the cracker topping I cooked up half a pound of bacon, crumbled it and topped the mac off with it. Yum!!!

Giving it 4 stars as written because I followed naples' review and whisked a large spoonful of white cheddar into the milk to amp up the sharpness.I used whole milk, no flour.  Finished with a cup of buttered fresh breadcrumbs.

No more boxed macaroni and cheese for my family . This was easy and tasty. I changed one thin instead of shredded cheese I used Campbell’s can cheddar nice and creamy!

This  was too thick. I will use less flour next time.

Love this! super easy! I added pepper to taste. I also added Slap ya mama seasoning to Panko crumbs and crumbled that on top before baking! I also did min in a 13x9 which was fine I just kept an eye on it while it was in the oven!

I used leek sautéed with Vietnamese spicy chili garlic sauce. Used Country Crock plant butter instead made with avocado oil, and it turned out fine. I had some Sargento reduced fat cheese sticks to use up. Didn’t like them straight out of the package but the cheddar ones were great on top, just that as a topping it was more curds in place than shredded evenness. Used extra sharp cheddar Velveeta in the bechemel. Would love to make this again. This is a fantastic recipe. The macaroni and cheese was gooey, but not too gooey, creamy but not too creamy, packed with flavor. Pro tip: remember to take your pan toasted cracker crumbs off heat and don’t taste them straight off the pan. Burned my tongue.

My daughter makes this frequently and I decided to try it this past weekend. I followed the recipe exactly and it was delicious and easy to make! Love it!

This was so easy to make and very delicious. My very picky 10 year old had three helpings so this is definitely a keeper!

Great Mac, but definitely add salt and pepper or seasoning of your choice because it was kinda bland.

I made this in preparation for a bridal shower and I cooked it in muffin tins for 25 minutes at 350. I picked this recipe because it had velveeta like my mother in law’s recipe but way less margarine and shredded cheese. I also picked it because it had flour which I guessed I needed to hold up in a muffin for a party. It certainly was stiff and would look good at a party. But it was very plain tasting and dry and that was right after coming out of the oven. I would guess that using less flour and more milk would help this recipe.

This is an excellent classic baked mac n cheese dish. I followed the recipe exactly and the only thing it needs is salt to taste. I just lightly salted my portion at the table and it was perfect. This is a real family pleaser and great for a pot-luck

Followed the recipe exactly and thought it was just a fair dish.  It had very little flavor.  It was easy to prepare.

I put parmesan cheese powder on top with more real bacon bits, before putting in oven.

I made this just as directed except instead of putting crackers on the top I used French’s dried onions.  We loved it and I am making it for a Christmas party because I know it will be a hit!

I made it according to recipe, and although it was cheesy and creamy, it tasted just like the Velveeta boxed Mac and cheese, not homemade.  Just alittle disappointed

Delicious!  My daughter who “doesn’t like Mac n cheese” ate every bite!  I added ground turkey and garlic powder with bread crumbs instead of Ritz crackers on top.

My kids loved this Mac-n-cheese.  That is really the only thing they wanted to eat of the Christmas dinner!

It was ok. But it needs some seasoning.  I made exactly like the recipe.  But ended up sprinkling salt and pepper.  Maybe some paprika would be good too.  The bacon bits would probably be a good addition.

I used 1/2 and 1/2 instead of milk and added 1 cup of cubed ham.  did find that I had to thin the mix with a bit of milk before adding the macaroni in.

no changes, very creamy the best mac &amp; cheese

It's pretty basic. Don't know if I'll make again or not.

This is the recipe my mom used all our lives, we topped it with either pulled apart bread chunks or cubed white bread, then drizzle with butter and top with paprika.

Very nice.  I added 1/2 cup swiss cheese and took a little of the Velvita out.   This is so much better than the new recipe they have on the back of the Velvita box.  The other newer recipe is basically no better than Kraft Mac and Cheese.  This one is real Mac and Cheese.

My new mac and cheese recipe! Only omitted crackers.  Creamy roux sauce.

Loved this recipe! A big hit in my house and i will definitely be making this again

I Made this exactly as listed and Omg it is Phenomenal. Thank you soooo much :)

This recipe was pretty easy for "old school" mac &amp; cheese.

Just add a little more cheese ... amazing

I made with no changes !! It turned out JUST RIGHT !! I will be making it AGAIN!

This was very tasty.  I tried it because normally I don't use Velveeta, but my dad brought some over and I wanted to use it.  I will definitely make it again.  I did double the amount of noodles and it was perfect.  I also added spices, like Tapatio and chili powder, simply because we like it spicy.

My husband LOVES this recipe. By far the best Mac and Cheese!
I used the Kraft 3-cheese cheddar and it was very flavorful.

Delicious!! Velveeta makes it so yummy!!! 
Easy to make and hubby loved it!

I've stayed away from processed cheese for a long time and I had forgotten how good (and melty) Velveeta can be.  This recipe is mac and cheese that  fits my best expectation for cheddar flavor and texture.   I used Velveeta Sharp Cheddar and added extra sharp cheddar to the sauce. . There is plenty of sauce and next time I will use the whole box of  medium shells. THANKS!

Super simple, crazy cheesy and ready in no time

I added mustard seasoning peper garlic salt and baked with parmasaon cheese and sharp cheddar on top and breading crumbs on top

I slow cooked pork on low for a lil over 5 hours. Sweet bbq sauce instead and beef bulion cube instead and not brown suger but regular sugar pepper and a little bit if salt

I made a double recipe to fill a 9' x 13" pottery baking dish. I don't usually bother to bake my mac and cheese but made this for my father's 82nd birthday party and followed the recipe as written (except for doubling the recipe and baking it a little bit longer - 30 minutes). The crispy cracker crumbs on top were super yummy!

Really good basic mac-n-cheese recipe. BUT....omit the flour otherwise sauce will be too thick when fully cooked and be dry, and double the milk. Also, I added a can of corn (with the juice) AND some diced ham. And because I like the flavor it adds I did a whole roll or crackers. Six crackers is pointless. Go big or go home! Yummy!

No changes! The first time you make a new recipe, do it the way they say to do! Then one can adjust to their taste preferences.

Nice and cheesey but used panko crumbs since I had no crackers

awesome!! did NOT have townhouse crackers, so opted for Italian Bread Crumbs. Yummy!!

Great recipe and it was a hit at a family party. Being a Wisconsin girl I’m wondering if I can add some sour cream to mix it up a bit…..Otherwise this was a great recipe

First time using velveta cheese. Turned out delicious. I do add sliced olives and cut up tomato  in my Mac and cheese. Still delicious.

My husband said that I have to make this Mac n Cheese all the time.  It was so good. I used microwaveable bacon. Best baked Mac n cheese yet!

Made this for my family Thanksgiving. I doubled the recipe and put it all in a 9x13 pyrex baking dish no problem. I also used shells instead of elbow macaroni. Kids came to the adult table to ask for it back after we took it. Definitely something to make again.

This was a big hit at our Super Bowl party this year, along with pulled pork sandwiches. I used cheddar cheese as well, as suggested by another reviewer, and it turned out creamy and tasty. Will definitely use this recipe again!

I added a few more Ritz crackers to the butter and also a few dry crumbs on top. This dish was absolutely delicious! Will make again and again.

velveeta down-home macaroni and cheese

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Author : VELVEETA Cheese

Ingredients

Instructions

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