Guys this recipe is a wonderful, velvety and cheesy mac and cheese! It is easy and fast to make and can be featured as a main dish…not just a side dish. I love macaroni and cheese with any cheese sauce, any pasta, stove top or baked, it’s all good! I usually prefer the Velveeta cheese sauce used in shells and cheese but I figured if I combine both the elbow pasta and the Velveeta cheese I could have the best stove top mac and cheese. Now, my son can be a very picky eater and a long with applesauce and mashed potatoes, mac and cheese is in his top 3 foods that he WILL NOT EAT. Luckily, after he had the first bite of this Velveeta mac and cheese he gave me a thumbs up and said it was good! So now I know I did something right this time around.
Stove Top Velveeta Mac & Cheese
Yields: 4 servings Prep Time: 5 minutes Cook Time: 16 minutes
- 1 cup Elbow Macaroni Pasta
- 8 oz Velveeta Cheese (Processed Cheese)
- 1/3 cup Colby & Monterrey Jack Cheese (shredded)
- 1/3 cup Milk
- Salt (Optional)
- Pepper (Optional)
On high heat boil about 2 1/2 cups of water, add pasta and cook until al-dente. My pasta took about 13 minutes.
*Do not salt your water! The processed cheese has enough salt, so leave it out for now!
Once the pasta is done lower the heat to medium-low heat, drain pasta and return to the pot.
Add the milk, Velveeta, Colby & Monterrey Jack cheese.
Stir continuously until the cheese has melted, about 4-5 minutes.
Once melted add a dash of salt and pepper to taste.
There you have it! Stove Top Velveeta Mac & Cheese that is good enough to be eaten on its own.