Velveeta Mac and Cheese

Ingredients

• 8 oz elbow pasta (Use up to 16 oz for more pasta and a less saucy result.)
• 0.75 cup whole milk
• 0.5 tsp kosher salt (Also use salt in the pasta cooking water; the cheese is already salty, so avoid over-seasoning.)
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp smoked paprika (Regular paprika may be used instead.)
• 8 oz Velveeta (Cubed.)
• 1 cup cheddar cheese (Shredded; freshly grate a block for the smoothest sauce.)

Steps

1. 1

   Bring a pot of well-salted water to a boil. Add the elbow pasta and cook according to the package directions until tender. Drain the pasta thoroughly and set it aside.

2. 2

   Place a large saucepan over medium heat. Add the whole milk, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

3. 3

   Heat the seasoned milk until hot but not boiling.

4. 4

   Add the cubed Velveeta and shredded cheddar to the hot milk.

5. 5

   Whisk the cheeses into the milk until the sauce is smooth and creamy.

6. 6

   Remove the saucepan from the heat. Add the cooked pasta and stir until it is completely coated in the cheese sauce.

7. 7

   Serve immediately.

Notes

For the creamiest texture, grate the cheddar yourself because packaged pre-shredded cheese can leave a gritty mouthfeel when melted. For easier grating, place the cheddar block in the freezer for 10 minutes. Store leftovers in an airtight container in the refrigerator for about 3–5 days. The source lists 8–16 ounces of pasta; the nutrition estimate uses 8 ounces.

Nutrition per serving

• main course
• side dish
• American
• vegetarian
• one-pot
• stovetop
• quick meal
• comfort food