Easy Creamy Mac and Cheese (with Velveeta Cheese)

Easy Creamy Mac and Cheese (with Velveeta) is quick and easy to make and tastes better than the boxed mac and cheese from the store! It's a great simple side dish idea, and children love it, too.

Classic Homemade Macaroni and Cheese Stovetop Recipe

I'm finally here with the most basic and easy homemade mac and cheese recipe ever! My daughter's favorite 🙂 and her parents actually enjoy it too, every now and then.

Made with only five ingredients (unless you want to add extras, go right ahead!), macaroni and cheese is very easy to whip up for a side dish.

We are pasta fans around here, now if only it was good for you... hmm. Maybe one day I'll make all my own whole wheat pasta? 🙂

Creamy Velveeta mac and cheese is still my preference I think, rather than the baked mac and cheese made with real shredded cheese. If you're trying to stay away from processed foods, no worries! Try using this Homemade Velveeta Cheese instead of the bought stuff.

Five Simple Ingredients

• Macaroni - use your favorite shape! I often use the shells or elbow macaroni.
• Milk - I use whole milk
• Velveeta cheese - you can buy this or you can make your own homemade Velveeta cheese (which I recommend, by the way :)!
• Salt & Pepper - I like the Diamond Crystal kosher salt and regular black ground pepper

Supplies You'll Need (and what we used)

• Measuring cups and spoons
• Cooking pot - I use my 2-quart saucepan for this and it works great
• Colander - to drain the cooked macaroni
• Something to stir with - a spoon or a spatula
• Knife - to slice off the cheese

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How to make Easy Creamy Mac and Cheese with Velveeta Cheese

Heat a pot of salted water to boiling on the stovetop. (I often fill the saucepan with about 6 cups of water and add a teaspoon or two of kosher salt.)

Dump the macaroni into the boiling salt water and cook, stirring occasionally for 10-15 minutes or until the macaroni is as soft as you like to eat it.

Drain off the pasta water. This is easy - just dump the macaroni into a strainer or colander.

Return the macaroni to the pot and turn the heat to low. Add the milk, Velveeta, salt and pepper. Put the lid on and let the cheese melt.

After 5 minutes or so, give the mac and cheese a stir. Taste, and add any extra salt, cheese or milk to make it perfect for your family.

Serve and enjoy!

How to Store Leftover Mac and Cheese

Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 5 days.

How to Reheat Macaroni and Cheese

There are several ways you can reheat mac and cheese:

• On the stovetop: put the macaroni and cheese in a saucepan and add a splash of milk and another slice or two of cheese. Heat on medium-low, stirring occasionally, until nice and hot!
• In the oven: put the mac and cheese in a baking dish and add a splash of milk and some more cheese. Cover and bake at 350 degrees for 20 minutes or so, until it's hot.
• In the microwave: put the mac and cheese in a microwave safe dish and zap it for about 30 seconds at a time (stirring between each zap) until heated!

Tips, Tricks and Notes on making Homemade Mac & Cheese

Remember to taste test! That way you can add any extra salt or cheese, or thin it with milk according to your preferences.

Can you make Mac and Cheese with just Velveeta cheese?

Yes, totally! This recipe uses only Velveeta, and no shredded cheese. 

If you like this recipe...

...you might also like:

Cheesy Corn

Sweet & Sour Green Beans

Cheesy Potatoes

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'til next time, we love you and we'll be praying for you,

-Julie