The Best Baked Mac and Cheese with Velveeta
Published Nov 11, 2019 Updated Sep 19, 2024
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This Baked Mac and Cheese with Velveeta is a family recipe and my favorite comfort food. It’s EXTREMELY cheesy, ultra creamy, and topped with crunchy Ritz Cracker topping that makes this recipe explode with flavor. This homemade mac and cheese is a classic recipe, a family favorite, and a family tradition that I plan to keep alive with my sweet girls. I hope it brings as much love to your bellies as it has ours.
Why You’ll Love This Baked Mac and Cheese with Velveeta
This baked mac is cheese with Velveeta is one of my favorite recipes because it makes me think of my mother, Tina (AKA Teen Teen) and her wonderfully simple recipe that the whole family loves. I also love that it can be served as a main dish or a side dish. One of the highlights of the holiday season for me is knowing that this comforting dish will always be on the menu, making our holiday meals so much tastier (and our family members super happy!).
This recipe can be made in a few simple steps and is a great side dish to take to any gathering: Friendsgiving, Thanksgiving, or to add to your holiday menu. With its super creamy cheese sauce and delicious crunchy topping this recipe screams comfort food and will have everyone running back for seconds.
When I make this recipe, I like to serve it with BBQ Crockpot Pulled Pork, Grandma’s Curry Coleslaw, or this Easy Broccoli Salad. One of the best things about this dish is that it pairs well with so many different foods – making your meal all the more delicious.
Recipe Ingredients
- box of uncooked pasta: I love using shell pasta, however, my mom loves using macaroni noodles or egg noodles. Any noodle will work…go by preference here; just keep in mind that short pasta works best.
- Velveeta Cheese: Velveeta Original is the brand I use and it gives it an extremely cheesy texture and flavor.
- salt and black pepper to taste: Kosher salt or sea salt work great; use what you prefer.
- stick of butter: Salted or unsalted butter will work for this recipe.
- crumbled Ritz Crackers
- shredded cheddar cheese: Shred your own own cheddar cheese or use pre-shredded cheese. You can use sharp cheese cheese if desired.
For exact ingredient amounts, see the full recipe card below.
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil over medium heat. Add 5 cups of water. Pour in the pasta. Let the pasta cook slowly until most of the water cooks away. Be sure to cook the pasta one minute shy of al dente (still a bit firm, you don’t want mushy pasta!) according to the package directions. This will help the noodles not overcook in the oven.
Step 2: Remove from heat but DO NOT DRAIN WATER. There should be a little water left in the pasta. If there is a ton of water left, you can drain a little, but be sure to leave at least 1 cup of pasta water. This will help with the creamy texture of the sace.
Step 3: To the noodles and pasta water, add butter and the cubed Velveeta Cheese (or cheese of choice) and mix until combined with a spoon. Add salt and black pepper to taste.
Step 4: Coat a 9×13 casserole dish (or any oven-safe baking dish) with cooking spray and transfer the creamy mac and cheese to the dish. Evenly spread out.
Step 5: For an even cheesier flavor, add 1 1/2 cup shredded cheddar cheese to the top of the noodles.
Step 6: Crumble the 1 1/2 sleeves of Ritz crackers in a food processor. Transfer the crumbled crackers evenly over the top of the mac and cheese.
Step 7: Bake in a 350 degree oven covered with aluminum foil for about 15 mins. Take off the foil and let the topping brown for approximately 5 minutes until golden brown.
Mac’s Pro Tip
Expert Tips
- Use Velveeta to get a super creamy consistency. If you don’t like Velveeta, feel free to use shredded cheddar cheese or another cheese of choice. But Velveeta makes it next level– I totally recommend it!
- Always add salt to your pasta water to add flavor and helps reduce stickiness.
- Cook the pasta one minute shy of al dente (still a bit firm) according to the package instructions. This will allow the noodles not to overcook in the oven.
- DO NOT DRAIN COOKED PASTA! This is one of my mom’s main tips for getting a super creamy consistency. There should be a little water left in the pasta. If there is a ton of water left, you can drain off a little, but be sure to leave at least 1 cup of pasta water. This will help with the creamy texture.
- Make sure not to overbake your mac and cheese. Overbaking will dry it out and evaporate all that creamy sauce. Follow the cooking time provided.
- Take my advice and always double this recipe to make a bigger batch. I usually make 2 large pans (especially for Christmas or Thanksgiving) so there is enough to go around.
- If you like spice, add some red pepper flakes.
How to Serve
Add this creamy baked mac and cheese with Velveeta to your Thanksgiving menu; making it as a side dish to this Whole30 + Keto Thanksgiving Turkey or The Ultimate Smoked Thanksgiving Turkey.
Some other great options to serve this mac and cheese with are my Keto Bacon Wrapped Zucchini Fries, Keto Bacon Ranch Cauliflower & Broccoli Salad (Whole 30), Easy Maple Glazed Carrots, or Mac’s Crispy Honey Garlic Chicken Wings. There are so many options to serve this delicious recipe with!
How to Store
If you have leftover mac and cheese, store it in an airtight container in the fridge for up to 4 days.
Reheat this easy mac and cheese by taking it out of the fridge and letting it sit at room temperature for a few minutes before placing it in a microwave-safe dish with a little butter. Reheat individual portions in the microwave. Once it’s warmed through, give it a good stir and enjoy!
You can also use your oven to reheat this dish by preheating it to 350 and baking it in an oven-safe dish for 15-20 minutes.
To freeze, let the dish cool completely. Store any leftovers in an airtight, freezer-safe container or a freezer bag. To thaw, take it out of the freezer and let it thaw overnight in the refrigerator. Once thawed, you can reheat it using your preferred method.
Recipe FAQs
Absolutely! Velveeta will make your baked mac and cheese creamier but can be swapped for your favorite cheese.
Yes! Add crispy bacon bits, more cheddar cheese, fried onions, or anything your heart desires.
Yes! You can make everything the day before except for the ritz-cracker topping. Store in the fridge, wrapped, then make the topping and add before re-eating or baking
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The Best Baked Mac and Cheese with Velveeta
Ingredients
- 16 oz box pasta elbow or shell
- 5 cups water to boil the noodles
- 1 1/2 lb Velveeta Cheese or shredded cheese of choice 3 1/2-4 cups, cubed *See Notes
- salt and pepper to taste
- 3/4 stick butter
- 1 1/2 sleeves Ritz Crackers crumbled
- 1 1/2 cup shredded cheddar cheese
Instructions
- In a large pot, add 5 cups of water a little salt and bring to a boil. Pour in pasta. Let it cook slowly until most of the water cooks away. Be sure to cook pasta one minute shy of al dente (still a bit firm) according to the package instructions. This will allow the noodles to not overcook in the oven.
- Remove from heat but DO NOT DRAIN WATER. There should be a little water left in the pasta. If there is a ton of water left, you can drain off a little, but be sure to leave at least 1 cup of pasta water. This will help with the creamy texture.
- To the noodles and pasta water, add butter and the cubed Velveeta Cheese (or cheese of choice) and mix until combined with a spoon. Add salt and pepper to taste
- Coat a 9×13 casserole dish with cooking spray and transfer the creamy mac and cheese to the dish. Evenly spread out.
- For an even cheesier flavor, add 1 1/2 cup shredded cheddar cheese to the top of the noodles.
- Crumble the 1 1/2 sleeves of Ritz crackers in a food processor. Transfer the crumbled crackers evenly over the top of the mac and cheese.
- Bake in a 350 degree oven covered with aluminum foil for about 15 mins. Take off foil and let topping brown for approximately 5 mins.
Notes
-
- Use Velveeta to get a super creamy consistency. If you don’t like Velveeta, feel free to use shredded cheddar cheese or another cheese of choice. But Velveeta makes it next level– I totally recommend it!
-
- Always add salt to your pasta water to add flavor and helps reduce stickiness.
-
- Cook the pasta one minute shy of al dente (still a bit firm) according to the package instructions. This will allow the noodles not to overcook in the oven.
-
- DO NOT DRAIN COOKED PASTA! This is one of my mom’s main tips for getting a super creamy consistency. There should be a little water left in the pasta. If there is a ton of water left, you can drain off a little, but be sure to leave at least 1 cup of pasta water. This will help with the creamy texture.
-
- Make sure not to overbake your mac and cheese. Overbaking will dry it out and evaporate all that creamy sauce. Follow the cooking time provided.
-
- Take my advice and always double this recipe to make a bigger batch. I usually make 2 large pans (especially for Christmas or Thanksgiving) so there is enough to go around.
- If you like spice, add some red pepper flakes.
- If you have leftover mac and cheese, store it in an airtight container in the fridge for up to 4 days.
- Reheat by taking it out of the fridge and letting it sit at room temperature for a few minutes before placing it in a microwave-safe dish with a little butter. Reheat individual portions in the microwave. Once it’s warmed through, give it a good stir and enjoy!
- You can also use your oven to reheat this by preheating it to 350 and baking it in an oven-safe dish for 15-20 minutes.
- To freeze, place leftovers in an airtight, freezer-safe container or a freezer bag. To thaw, take it out of the freezer and let it thaw overnight in the refrigerator. Once thawed, you can reheat it using your preferred method.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well Mac and Cheese is forever changed now!!
That just made my day. Thank you for this review!
Can’t wait to make this for Friendsgiving, I’ve been looking forward to trying this recipe for weeks! Is there a particular Cheddar Cheese you like to use for the shredding topping? Thanks!
Any tips for making this in advance and bringing it to Thanksgiving dinner? Could I preassemble and bake there or freeze it and bake later?
You could make everything the day before except for the topping. Store in the fridge, wrapped, then make the topping and add before re-heating.
Looking forward to trying this recipe on my son’s university men’s volleyball team this week when they come for dinner! I plan to make it the day before and double the recipe. How long should I then cook it for so I don’t overcook it? I’m sure it will be a huge hit along with cooked ham and Caesar salad! ❤️ Thanks Ashley!
Just let it cook until the sides begin to bubble. I’ve double the recipe before and really didn’t make a major adjustment to the cooking time. Hope they love it!!
So excited to make some of your recipes for Thanksgiving! Thank you for a variety of different ideas!
This recipe is almost identical to my family’s “secret family Mac & cheese recipe” with the exception of one added ingredient. (They add a little bit of evap milk)
Just made your version and I’m excited to try it tomorrow for Thanksgiving!
My favorite new way to make Mac and Cheese! Made this for Thanksgiving and plan to every year now.
This is so great to hear! Thank you.
I made this for Thanksgiving and now it is the only thing my Father In Law requests I bring to family dinners!
Thank you Ashley! So happy to hear