Velveeta Macaroni and Cheese

Total Time
Prep 10 mins
Cook 15 mins

An easy favorite passed down to me by my mother when I went away to college. Infinitely adjustable, this recipe never fails to provide a rich, creamy, cheezy batch of mac & cheese.


  1. Empty can of tomato soup into small saucepan.
  2. Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
  3. Pour into pan.
  4. Stir to combine.
  5. From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
  6. Cut into 1/2" cubes.
  7. Place into soup/milk mixture.
  8. Over medium heat, stir soup, milk, and cheese cubes to combine.
  9. While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
  10. Try to time pasta to be done and drained just prior to the cheese sauce being completed.
  11. Taste the cheese sauce.
  12. Too cheezy? Add a few splashes of milk.
  13. Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
  14. When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
  15. Add cheese sauce from sauce pan.
  16. Stir to combine cheese sauce and pasta.
  17. Serve hot immediately.
Most Helpful

5 5

This was really good and not hard at all. I had some 33% cream in the fridge so used it instead of milk cause I didn't want it to go bad. Cre-e-e-eamy!!!!! I used the no watching no sweating pasta method from this site. My family could not believe that tomato soup was the base.

5 5

This is really good and oh, so easy. I think that next time I will put the finished product in a casserole and cover it with grated cheese and buttered bread crumbs and bake for 30 min, until cheese is well melted, that will make it more showy and extra good. I took Linda's hint and used cream. Decadent.

my mom made this in the 50s I cant wait to make it again<br/>thanks