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Baked Velveeta Mac and Cheese
Youssef Hb

Baked Velveeta Mac and Cheese

A classic, creamy mac and cheese with a golden panko baked crust. This easy American comfort dish delivers customizable cheesy flavor and a velvety sauce stabilized by a roux, ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Elbow Macaroni Pasta 8 oz
  • Butter 3 tbsp
  • Butter 5 tbsp melted
  • All Purpose Flour 1/4 cup
  • Whole Milk 1 cup
  • Mozzarella Cheese 8 oz cubed
  • Cheddar Cheese 1/2 cup shredded block
  • Panko Breadcrumbs 1/2 cup
  • Salt 1/2 tsp optional
  • Black Pepper 1/4 tsp optional

Method
 

  1. Preheat oven to 350°F
  2. Cook elbow pasta in salted water al dente (about 9 minutes)
  3. Drain pasta and set aside
  4. Melt 3 tbsp butter over medium heat until shimmering
  5. Add 1/4 cup flour gradually, whisking to form smooth paste
  6. Cook roux 2 minutes until lightly golden
  7. Slowly add 1 cup whole milk while whisking constantly
  8. Simmer sauce 5 minutes
  9. Add cubed Mozzarella and shredded Cheddar, stir until fully melted
  10. Transfer pasta mixture to oven-safe dish
  11. Mix melted butter with panko
  12. Sprinkle panko mixture evenly over the top
  13. Bake 25 minutes until golden
  14. Let rest 5 minutes before serving

Notes

Use unsalted butter for precise seasoning control
Opt for a firm, alcohol-free cheese like Mozzarella instead of Velveeta
Always use shredded block cheese for better melting
Ensure panko is dry before baking to prevent sogginess
Serve with a side of steamed vegetables or bread for completeness
Leftovers reheat well in the oven