Green mac and cheese – stir in 2 tablespoons pesto, and 2 cups cooked chopped broccoli. Tuna mac and cheese – stir in 2 cans of drained tuna and 1 cup of frozen green peas. Bacon mac and cheese – sprinkle on crispy bacon. Taco mac and cheese – stir in 1 lb of seasoned browned ground beef, 2 tablespoons of taco seasoning, and 2 chopped tomatoes. Cheeseburger mac and cheese – stir in 1 lb of seasoned browned ground beef, 1/2 cup diced onion, 1/4 cup tomato paste. Green chile mac and cheese – stir in 1 small can of chopped green chiles. Pumpkin mac and cheese – stir in 1/2 cup of pumpkin puree. Test for doneness at the 1 hour mark and add milk, 1/4 cup at a time if the cheese sauce starts to get too thick. Set on low for 1.5 hours with the lid on, stirring occasionally. Add 2 cups (8 ounces) uncooked macaroni, 2 cups milk, 1/2 lb cubed Velveeta cheese, 1/2 cup shredded cheddar, 2 tbsp butter, 1/2 tsp each of garlic powder, onion powder, and dry mustard powder to the Crock Pot and stir well. Stir in 1/2 lb cubed Velveeta, 1/2 cup of shredded cheddar, and 1/2 cup milk until the cheese melts and coats all the mac. Cook on high pressure for 4 minutes then quick release and carefully open the lid. Add 2 cups (8 ounces) uncooked macaroni, 1 3/4 cups water, 2 tbsp butter, and 1/2 tsp each of garlic powder, onion powder, and dry mustard powder to the Instant Pot insert and stir well. If you’re a baked mac and cheese lover, just pop the mac and cheese into a casserole dish, top with some extra cheese and bread crumbs and bake at 350☏ for about 20-30 minutes, or until the top turns golden, crispy, and crunchy. Sometimes mac and cheese with a crispy baked top can’t be beat. To be honest, my favorite kind of mac and cheese is stove top mac and cheese because I don’t want to wait for baked! I just prepare the Velveeta mac and cheese and eat it straight from the pot. Add the drained mac, mix everything up and enjoy! Add the Velveeta – it’ll melt easier if you cube it up – and stir until until the sauce is creamy. When you’re done adding in the milk, let the sauce come to a simmer so it thickens up. 
Pour the milk in slowly, stirring so the sauce is smooth and creamy. When it’s melted, add in the flour and spices and stir until everything comes together. While the mac is cooking, make a roux by melting butter in a saucepan. Bring a large pot of salted water to a boil and cook your mac (or pasta of choice) according to the package directions, then drain well. Velveeta shells and cheese is the ultimate taste memory that brings me right back to all the good things about being a kid.
It’s makes mac and cheese gooey, cheesy, creamy, and so good. It’s the cheese I grew up eating and it makes for the SMOOTHEST cheese sauce ever. Velveeta is the absolutely best nostalgic cheese. I like it straight from the stovetop into a bowl, with a spoon because it’s the ultimate in cozy. This super easy homemade recipe is made on the stovetop and can be enjoyed as is, or baked. Super hearty and heartwarming, so cheesy and so easy. This mac and cheese is a people pleaser! I mean, right now the only people I’ve been serving it to are myself and Mike, but boy oh boy does it hit the spot, especially after coming in from a crisp and cold walk. Have you ever seen a prettier mac and cheese? These days we have fancy mac and cheese with gruyere and breadcrumbs and all that, but do you ever dream of just easy plain mac and cheese, like the box kind, but without the powdered cheese and that mushy pasta? Enter this Velveeta mac and cheese. If you’re looking for the creamy mac and cheese of your childhood, this is it! Homemade Velveeta cheese sauce with tender mac is what mac and cheese dreams are made of.
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