Baked Velveeta Mac And Cheese
This creamy and delicious baked Velveeta mac and cheese has a secret ingredient that sets it apart from the rest. An easy macaroni and cheese recipe that can be a main meal or side.
Servings: 6
Ingredients
- 3 cups elbow pasta
- 1/2 teaspoon salt for pasta water
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 8 ounces Velveeta cheese
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups sharp cheddar cheese
Instructions
- Preheat the oven to 350 degrees F. Spray 9 x 13 baking dish with non-stick cooking spray.
- Fill a large pot 3/4 full with water. Add in 1/2 teaspoon of salt to the water and bring to a boil. Cook pasta 1-2 minutes less than the package directions because the pasta will continue to cook in the oven.
- While pasta is cooking, heat a large skillet over medium heat. Add in butter. Let butter melt and then stir in flour. Make sure to constantly stir so the flour doesn't burn.
- Slowly pour milk into the mixture. Keep stirring until the mixture becomes smooth and starts to bubble. Once it bubbles, stir and cook for 3-4 minutes or until it starts to thicken. Stir in nutmeg, paprika, 1/2 teaspoon salt, and ground black pepper.
- Stir in Velveeta. Keep stirring until cheese melts.
- Once it's smooth, stir in cooked, drained pasta with the creamy sauce. Mix to cover all of the pasta with cheese sauce.
- Carefully pour mixture into the prepared casserole dish. Top with shredded cheddar cheese. Bake for 10 minutes. If you would like to brown the top, broil for 2 minutes.
Video
Nutrition
Calories: 634kcal | Carbohydrates: 66g | Protein: 29g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1076mg | Potassium: 452mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1200IU | Vitamin C: 0.04mg | Calcium: 602mg | Iron: 1mg