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    You are in: Home / Recipes / Velveeta Macaroni and Cheese Recipe
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    Velveeta Macaroni and Cheese

    Average Rating:

     31 Total Reviews

    Showing 1-20 of 31

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    • on December 23, 2010

      This was very good mac and cheese! You have to like velveeta though! I cut the sauce in half and used the same amount of noodles and while I could have used maybe 3/4 of a cup more milk when making the sauce (it will look on the thin side and you want it thinner because it will be absorbed when baking), it was just about perfect. It made just shy smaller than 13X9 pan (I think it was 10x8 or something). I would recommend mixing the sauce with the pasta well before pouring into the baking pan. I personally didn't like the dry noodles on the bottom. I like my sauce thoroughly mixed throughout! Also leave your pasta on the underdone side when boiling so that it will be al dente after baking. Since I had a smaller pan, I also baked for less time. Thanks for posting kmdipaolo!!! Great recipe!

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    • on November 15, 2011

      This is the best macaroni & cheese that I've ever had. It's better than my mothers, grandmothers, or any restaurants. I didn't use the sliced cheese on the top though. Instead I shaved velvetta that was left over. It was so cheesy & delicious unlike the traditional floury & lumpy recipe that I've been making. I will never make another mac & cheese again. Thanks for posting!

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    • on October 22, 2011

      I have been looking for the ULTIMATE Mac N Cheese recipe--and this is it! This the most moist and yummy I have ever made. It reheats in the microwave and is still creamy and moist as when it first came out of the oven!! I added a few of my own touches--a small amount of yellow mustard and nutmeg and topped it off with some crushed Ritz cracker crumbs drizzled with melted butter before baking.

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    • on November 28, 2008

      I decided to try something new this week and saw all the good reviews for this recip. I must say I was disappointed in this recipe. It has a very nutty flavor and you really can't taste the distinct flavor of the Velveeta. I'll just stick with margarine, evaporated milk and Velveeta, but no flour. This actually had a bland taste and I don't believe I will make it again.

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    • on October 26, 2008

      Amazing. This was incredible. My kids asked me to make 2 nights in a row. Has anyone tried using 1% milk??

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    • on January 21, 2011

      Sorry for the earlier mishap....I did not give it the 5 stars it deserves!

      Thanks kmdipaolo!

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    • on December 22, 2010

      Very tasty!! I halved the recipe and made this for dinner for my husband and I. I happen to LOVE velveeta mac and cheese, but normally can't make it as my previous recipe, though yummy, didn't agree with my stomach. I thought it was the velveeta so I rarely indulged. This recipe, however, is AWESOME. It tasted great, and didn't mess with my stomach the way straight velveeta/milk sauce does. My husband gave it a big thumbs up as well, so I'm seeing more Mac and Cheese in our future. :-)

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    • on November 04, 2010

      I have tried this with skim milk and low fat velveeta and it came out fine. However, I wonder how much I really saved in fat, as I still used all the butter suggested.

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    • on April 04, 2010

      I have made every one of the mac & cheese recipes on the zaar and this one is my favorite with just a couple of tweeks. I added just a tiny bit of dry mustard, about 1/2 cup shredded cheddar using the full amount of milk. I topped with buttered ritz crackers for baking. The butter and flour mixture has to cook long enough for the flour to cook before adding the milk, or it will have a bland flavor as will any roux mixture. I also always cook my roux with the salt and pepper in it assuring a good seasoning. To me this is the traditional, basic, and by far the best!!!! This is the recipe I used for years but after joining the zaar I got lost in all the choices only to find as in a lot of cases back to basics works. I thank you so much for the reminder of classics that never go out of style!!!!

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    • on December 01, 2009

      I am not a fan of velveeta, but I did have some I needed to use up, so I thought I'd try this. It was good! I cut the recipe in half and it was plenty for the four of us. I omitted the cheese slices on top. I added some onion powder and parmesan cheese into the cheese

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    • on November 27, 2009

      I made this for Thanksgiving at my fiance's parent's house. A BIG hit! Thanks so much!

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    • on September 07, 2009

      I liked it a lot, and it was pretty easy to make. I put shredded parmesan on top.

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    • on March 16, 2009

    • on March 12, 2009

      Portion size was too big for just the two of us. So I downsized. I did grate some nutmeg into it along with adding some ground mustard. It was awesome!

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    • on November 18, 2008

      Yum! My family loved this recipe for macaroni and cheese. It was very easy to make and the results were very rich and cheesy. I made this as written except I didn't put the extra layer of velveeta slices on top. It came out great! Thanks for sharing this great recipe!

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    • on November 15, 2008

      Made this tonight . I followed the recipe except for adding just a squirt of mustard. It turned out very rich, maybe just a little dry. thank you kmdipaolo for posting this recipe.

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    • on October 10, 2008

    • on October 10, 2008

      This was delicious! I used a litle over 3 cups of milk as other reviewers had suggested and ended up adding milk after it was already in our bowls. I will add 4 cups as the recipe states for sure next time. The dish was too solid with only 3 cups of milk. I also left off the slices on top. I used wacky mac pasta as this is what I had on hand. Wacky mac pasta has about 5 different shapes. This mac 'n cheese served up nicely with the addition of lots of milk and simply nuking in the microwave.

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    • on August 27, 2008

      Nice old-fashioned (post WWII) type mac and cheese. We used 3 1/2 cups milk and the consistency was good. I would probably add a little milk to the leftovers to make a smoother sauce.

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    • on August 22, 2008

      This was good. Nothing great, but not bad either.

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    Nutritional Facts for Velveeta Macaroni and Cheese

    Serving Size: 1 (144 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 321.1
     
    Calories from Fat 134
    41%
    Total Fat 14.9 g
    23%
    Saturated Fat 8.1 g
    40%
    Cholesterol 41.9 mg
    13%
    Sodium 684.9 mg
    28%
    Total Carbohydrate 32.9 g
    10%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.1 g
    16%
    Protein 13.2 g
    26%
    Detailed Nutrition Values About Nutrition Info
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