Hamdi Saidani This Pioneer Woman Mac and Cheese with Velveeta is a creamy and easy recipe, which is made with Velveeta and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 25 minutes.
Pioneer Woman Mac and Cheese with Velveeta Ingredients
- 8-16 ounces elbow pasta
- ¾ cup whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 8 ounces Velveeta, cubed
- 1 cup cheddar, shredded
How To Make Pioneer Woman Mac and Cheese with Velveeta
- Cook the Pasta: In a large pot of well-salted water, cook the pasta according to the package directions until al dente. Drain and set aside.
- Heat the Milk and Seasonings: In a large saucepan over medium heat, add the milk, salt, pepper, garlic powder, onion powder, and smoked paprika. Heat the mixture until it is hot, but do not let it come to a boil.
- Melt the Cheeses: Reduce the heat to low. Add the cubed Velveeta and the shredded cheddar to the hot milk. Whisk everything together until the cheeses are completely melted and the sauce is smooth and creamy.
- Combine and Serve: Remove the saucepan from the heat and stir in the cooked pasta until it is fully coated in the cheese sauce. Serve immediately.
Recipe Tips
- How to get the creamiest sauce? The Velveeta is the secret to an ultra-smooth, creamy sauce that never breaks or gets grainy. For the best flavor, it’s also important to shred your own cheddar cheese from a block.
- Can I make this ahead of time? This mac and cheese is at its absolute best when it’s served fresh and hot from the stove. If you must make it ahead, you can store it in the fridge and reheat it gently on the stove with an extra splash of milk to restore its creaminess.
- Can I bake this mac and cheese? Yes! To turn this into a baked casserole, pour the finished mac and cheese into a greased baking dish. Top with extra shredded cheese or buttered breadcrumbs and bake at 375°F for 15-20 minutes, until bubbly and golden on top.
- How saucy do I want my mac and cheese? The recipe gives a range for the pasta amount. If you love a super saucy, cheesy mac and cheese, use just 8 ounces of pasta. If you prefer it to be a bit firmer and more pasta-forward, use a full 16-ounce box.
What To Serve With Mac and Cheese
This is the ultimate comfort food side dish, but it’s also hearty enough to be a main course. It pairs perfectly with:
- Crispy Fried Chicken
- BBQ Pulled Pork or Ribs
- A simple meatloaf
- A crisp green salad or steamed broccoli to cut the richness
How To Store Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator. It will keep well for 3 to 5 days.
- Reheat: The best way to reheat mac and cheese is on the stovetop over low heat. Add a splash of milk and stir frequently until it is hot and creamy again.
Mac and Cheese Nutrition Facts
- Serving: 1 serving
- Calories: 321kcal
- Carbohydrates: 35g
- Protein: 18g
- Fat: 12g
- Sodium: 931mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use Velveeta?
For this specific style of ultra-creamy, smooth mac and cheese, yes. Velveeta contains sodium citrate, which is an emulsifier that prevents the cheese sauce from becoming greasy or grainy. It’s the secret to its signature texture.
Why is my sauce gritty?
If you have any grittiness, it’s almost always from the pre-shredded cheddar cheese. Bagged, pre-shredded cheeses are coated in starches like potato starch or cellulose to prevent them from clumping. These starches can give a melted sauce a slightly gritty mouthfeel. For the smoothest sauce, always shred your own cheese from a block.
Can I add mix-ins?
Absolutely! This is a perfect base for additions. Stir in some cooked, crumbled bacon, sliced hot dogs, or steamed broccoli florets at the end for a complete one-pot meal.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mac and Cheese Recipe
- Pioneer Woman Spaghetti Pizza Pie Recipe
- Pioneer Woman Pumpkin Pie Spice Recipe
Pioneer Woman Mac and Cheese with Velveeta Recipe
Description
A super creamy, easy, one-pot stovetop mac and cheese made with a simple Velveeta and cheddar sauce that’s ready in under 30 minutes.
Ingredients
Instructions
- Cook the pasta in well-salted water according to package directions; drain.
- In a large saucepan, heat the milk with all the seasonings over medium heat until hot (do not boil).
- Reduce the heat to low and add the cubed Velveeta and shredded cheddar.
- Whisk constantly until the cheeses are completely melted and the sauce is smooth and creamy.
- Remove from the heat and stir in the cooked pasta until it is fully coated. Serve immediately.
Notes
- u003cliu003eThe most important tip for the creamiest, smoothest mac and cheese is to shred your own cheddar cheese from a block.u003c/liu003eu003cliu003eFor a saucier mac and cheese, use 8 ounces of pasta; for a firmer dish, use up to 16 ounces.u003c/liu003eu003cliu003eDon’t let the milk boil when you are heating it, as this can sometimes cause it to scorch or separate.u003c/liu003eu003cliu003eThis dish is a perfect, quick weeknight meal that the whole family will love.u003c/liu003e
