Made from creamy Velveeta cheese and a handful of flavorful spices, this Homemade Mac and Cheese recipe is a classic recipe that your family will enjoy for years!
When looking for a good homemade mac and cheese recipe, this one stood out! We love the classic creaminess of Velveeta cheese but also its unique savory flavor from the dry mustard powder. This homemade mac and cheese is a comfort food we often enjoy as an easy main or side dish.
Stove-Top Velveeta Mac and Cheese
This easy recipe can be broken down into two main tasks: Cooking the macaroni noodles and making the cheese sauce. It’s that simple. And these tasks can be done simultaneously so you can get to the best part faster: Eating!
Ingredients
- 3 tablespoons of salted butter
- 3 tablespoons of flour
- 1 teaspoon onion powder
- 1 1/2 teaspoons dry mustard powder
- 1 1/2 cups of milk
- whole milk preferred
- 1 pound Velveeta cheese, cubed small
- Any processed cheese works. We use Clancy’s CheeseMelt found at Aldis.
- 3 cups elbow macaroni
- 1/2 cup sharp cheddar cheese
- optional black pepper to taste
Homemade Mac and Cheese Directions
First, cook the macaroni per box instructions and drain. Set aside.
Next, in a large saucepan or skillet, melt the butter with the flour, dry mustard powder, and onion powder. Cook for a minute.
Then in small batches, whisk the milk into the butter mixture until all milk is incorporated. Next, bring the sauce to a boil and then let it simmer for 2 minutes.
Now, on low heat, stir in the Velveeta cubes(Hint: Cut your cubes small so they melt faster.) until they fully dissolve into the sauce. Stir in the sharp cheddar cheese.
Finally, remove the sauce from the heat and stir in the cook macaroni noodles. If the sauce is too thick, thin it with extra milk. Sprinkle with a taste of pepper. Serve warm, and enjoy!
Homemade Mac and Cheese
Ingredients
- 3 tablespoons butter salted
- 3 tablespoons flour
- 1 teaspoon onion powder
- 1½ teaspoon dry mustard powder
- 1½ cups milk
- 1 pound Velveeta cheese or other processed cheese, CheeseMelt
- 3 cups elbow macaroni dry measurement
- ½ cup sharp cheddar cheese
- black pepper to taste optional
Instructions
- Cook the macaroni per box instructions, drain, and set aside.
- In a large saucepan or skillet, melt the butter with the flour, dry mustard powder, and onion powder. Cook for a minute.
- In small batches, whisk the milk into the butter mixture until all milk is incorporated. Next, bring the sauce to a boil and then let it simmer for 2 minutes.
- On low heat, stir in the Velveeta cubes(Hint: Cut your cubes small so they melt faster.) until they fully dissolve into the sauce. Stir in the sharp cheddar cheese.
- Remove the sauce from the heat and stir in the cook macaroni noodles. If the sauce is too thick, thin it with extra milk. Sprinkle with a taste of pepper. Serve warm, and enjoy!
Other Great Recipes
Have leftover Velveeta cheese or CheeseMelt? Try using it in this delicious Broccoli Cheese Rice Casserole recipe. It’s heavenly melted cheese, tender broccoli, and rice in every spoonful. Simply dump all the ingredients in a slow cooker, cook, and enjoy!
Need a quick meal idea? Throw together some Sheet Pan Hamburgers for a quick meal. Since the ground beef is baked together, customizing your burgers is super easy, so everyone is happy!
I love desserts that are delicious and fun to eat. Try out this Froot Loops Cereal Treats recipe for a simple and sweet treat! Also, this Strawberry Pretzel Salad Dip recipe marries the sweet, fluffy strawberry pie filling and cream cheese perfectly to the crunch of salty pretzels for an additive dip from a classic dessert.
Leave a Reply