How to make Baked Macaroni & Cheese (Velvetta Version)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free, while pecorino is a cost-effective alternative.

Preheat oven to 400°F.

In a large pot, add 16 oz of elbow macaroni and cover with water. Place lid on top and bring to a boil.

Once boiling, simmer for 5-7 minutes until macaroni is soft but not gummy. Taste to check texture.

Strain the macaroni and rinse with cold water. Set aside.

In a medium-sized pot, add 16 fluid oz of heavy whipping cream and 1 tsp of salt.

Add 3 tbsp of salted butter to the cream and mix until butter melts. Reduce heat to medium-low.

Cut the Velveeta cheese into cubes and add to the cream mixture once it reaches a slight simmer.

Stir the cheese into the cream, mixing for 2 minutes, then stopping for 1 minute. Repeat this process for about 4-5 minutes until smooth.

Spread 1 tbsp of salted butter around the bottom and sides of a 10x13 inch glass baking dish.

Add the cooked macaroni to the baking dish and spread it out evenly.

Pour the cheese sauce over the macaroni and gently fold to combine.

Sprinkle 8 oz of Velveeta shreds cheddar flavor evenly on top.

Bake in the preheated oven for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens