My easy stove-top Velveeta mac and cheese is a rich and creamy comfort food delight that's irresistibly cheesy! It's a one-pot stovetop side dish that takes practically no effort to make! This family favorite dish is ready to enjoy in less than 20 minutes!
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Instructions
In a large pot over medium-high heat, add your 1 ½ cups water, 1 cup of 1 ½ cups milk, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon pepper. Stir to combine, and then add in the 2 cups elbow macaroni.
Bring the mixture to a boil, stirring occasionally, for 5-6 minutes or until the noodles are al dente.
Next, add in the 2 tablespoon butter and stir until it is melted, then add in the remaining ½ cup of 1 ½ cups milk and the cubed ½ lb Velveeta cheese. Stir the pasta until the cheese melts.
Remove the pot from the heat and add in the shredded ½ cup sharp cheddar cheese, stirring until melted.
Serve immediately while warm.
Notes
I like to use higher-fat dairy to make macaroni and cheesy, as it gives it a richer flavor. My personal favorite dairy options are heavy cream or half & half (which both do well when boiled).
Macaroni noodles are the classic choice for mac & cheese, but you can feel free to mix it up with other types of pasta!
To store: Keep your leftovers stored in the fridge in an airtight container for up to 5 days.
To reheat: Add a splash of milk or cream before reheating in either the microwave or over medium heat on the stove. The extra liquid is necessary to return the macaroni and cheese to a creamy consistency.
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