Easy Homemade Velveeta Mac and Cheese
A wonderfully creamy and comforting homemade mac and cheese featuring Velveeta and Gouda, topped with a crispy panko breadcrumb crust. Perfect for a family-friendly meal!
Equipment
- 3-quart or 9x13 inch baking dish
- Large Pot
- Large Saucepan or Dutch Oven
Ingredients
- 10 ounces elbow macaroni (about 2 cups), uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 pound Velveeta cheese cubed
- 0.5 cup shredded Gouda cheese (for sauce)
- Salt and freshly ground black pepper to taste
For the Crispy Topping
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- 0.25 cup shredded Gouda cheese (for topping)
- Fresh parsley chopped (for garnish, optional)
Instructions
- Get Ready: Preheat your oven to a cozy 350°F (175°C). Lightly spray a 3-quart or 9x13 inch baking dish with nonstick cooking spray. This makes cleanup a breeze!
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your elbow macaroni and cook it just until it's al dente (still a little firm to the bite). This prevents it from getting mushy later. Drain it really well and set it aside.
- Whip Up the Creamy Sauce: In a large saucepan or Dutch oven, melt the first 2 tablespoons of unsalted butter over medium heat. Once it's melted, whisk in the flour and cook for 1 to 2 minutes until the mixture is smooth and lightly golden. This is your roux, the secret to a thick sauce!
- Build the Flavor: Slowly whisk in 1 cup of whole milk into your roux. Keep whisking frequently as it cooks for about 3 to 4 minutes until the mixture thickens beautifully.
- Melt the Cheeses: Now, add your cubed Velveeta cheese to the saucepan and stir until it's completely melted and smooth. Stir in the ½ cup of shredded Gouda cheese until it's also fully incorporated and the sauce is wonderfully creamy. Taste and season with salt and pepper to your liking.
- Combine & Transfer: Gently fold the cooked macaroni into your rich cheese sauce, ensuring every noodle is perfectly coated. Pour this cheesy goodness into your prepared baking dish.
- Create the Crispy Topping: In a small bowl, mix the ½ cup of panko breadcrumbs with the 2 tablespoons of melted butter until they're evenly coated. Sprinkle the ¼ cup of shredded Gouda cheese over the macaroni, then follow with the buttery panko topping.
- Bake to Perfection: Pop the baking dish into your preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbling around the edges.
- Serve & Enjoy: Once out of the oven, for a touch of freshness, garnish with chopped fresh parsley. Serve this warm, comforting, and irresistibly cheesy dish right away!
Notes
This homemade mac and cheese is a fantastic, comforting dish for any occasion. Don't be afraid to adjust the seasoning to your preference!
Nutrition Information (per serving):
- Calories: 485kcal
- Total Carbohydrates: 48g
- Net Carbohydrates: 46g
- Fats: 22g
- Protein: 23g
- Fiber: 2g (calculated from Total Carbs - Net Carbs)
