Homemade Velveeta Mac and Cheese

Homemade Velveeta Mac and Cheese

Creamy Homemade Velveeta Mac and Cheese is an easy one-skillet mac and cheese dish that tastes so much better than the boxed stuff.

Course pasta, side

Cuisine American

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Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 501kcal

Author Beth Pierce

Ingredients

2 tablespoons butter
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
½ cup milk
12 ounces medium shell pasta
12 ounces Velveeta, cut into cubes
¾ cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper to taste

Instructions

Melt the butter in a large skillet over medium heat. Reduce the heat to low, add the garlic, and cook for 1 minute while stirring.
Stir in the chicken broth, heavy cream, and milk. Bring the mixture to a gentle boil.
Add the shell pasta and cook for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed. Stir frequently. Add small amounts of chicken broth or milk to keep the pasta primarily submerged.
Stir in the Velvetta and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat or in the microwave at reduced power.
I do not recommend freezing this mac and cheese. Velvetta changes texture when frozen.

Nutrition