Description
My Childhood Velveeta Mac and Cheese is the ultimate comfort food—rich, creamy, and loaded with velvety cheese that brings back cozy, nostalgic memories. A classic favorite that’s irresistibly smooth and satisfying.
Ingredients
- Mac + Cheese:
- 8 oz shortcut pasta (medium shells, elbow, or Lumache)
- 2 tbsp unsalted butter
- 1/2 cup unsweetened almond milk (or whole milk)
- 1/4 cup half and half
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 8 oz Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions (about 8–10 minutes). Drain, toss lightly with olive oil, cool, and set aside.
- In a large pot or deep skillet over medium-high heat, melt butter. Add salt, garlic powder, black pepper, onion powder, and smoked paprika; stir to combine.
- Slowly pour in milk and half and half, stirring frequently for 2–3 minutes.
- Reduce heat to medium-low and add Velveeta and cheddar cheese. Stir until fully melted and smooth, about 4–5 minutes.
- Add cooked pasta and stir until creamy and fully coated.
- Serve immediately and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat on stovetop, microwave, or oven until warmed through.
- For a variation, add steamed broccoli for a Velveeta broccoli mac and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American