Velveeta Down-Home Macaroni and Cheese

I received rave reviews on this mac and cheese! I will probably add more cracker/butter mix next time but otherwise perfect.

Basic and easy. I use the microwave for the cheese sauce prep. Very delicious and now one of my go to’s!

I love simple recipes like this so I can make them my own! I browned the butter and added seasonings to the roux before adding the milk which were: garlic powder, onion powder, mustard powder, cumin, paprika, salt and pepper. After adding the milk, I added a grated four cheese mixture, in addition to the Velveeta, to the sauce (cheddar, mozzarella, gruyére, and a swiss-like lionza). I also added green onions to the prepared mac. I didn’t end up baking it or making the cracker topping as it dissapeared before I could get it to the oven or snap a photo. My only complaint was that it came out a little too thick. Just need to adjust with either less flour or more milk for this recipe.

We really liked this recipe. I did add more milk n a little extra on the cheddar n Ritz. It was spectacular.. I will mMe it this wsy from now on.

I really like this recipe! It was easy! I doubled it for a large party, so using a wisk to mix the macaroni into the cheese was a must! It’s very thick; I did add milk to it. You can really spice it up or do what you want to it. Great basic mac n cheese recipe! Just add milk of you like yours not so thick; everybody likes it different! The picture is before the oven. 🙂

Loved the simplicity-added a can of diced jalepenos and some Cajun seasoning. Did t not use flour

I didn’t use all of the butter and would use half the cheddar cheese next time. Used lightly toasted bread cubed instead of crumbs, and added salt and pepper. Will make again.

Excellent recipe for home made macaroni and cheese. Easy enough for a beginner cook to succeed. It is very cheesy but not too much. I added 1/4 more milk as it was too thick. Also it the melted butter down to 2 tablespoons instead of 5 for the cracker top crumbs. Delicious!

I cut the recipe in half. Otherwise prepared as written. Very good!

I didn’t have any cheddar cheese so I used strips of Velveeta on top and when it was finished cooking I put it under the broiler for several minutes. Also mixed in crumbled Italian Sausage instead of bacon. Served it with a green salad. Nice dinner meal

I made it exactly as written. I usually don’t use Velveeta in mac n cheese. I don’t make a lot of mac n cheese for that matter but my husband & mother in law love it. My husband said it was just okay and my mother in law said basically the same as the other reviewers and I agree. It’s ok/ good, not great. Too thick for me, needs more cheese/sauce, more flavor and I did put a sharp cheddar on top. When I make up my own concoctions, I use a few different cheeses and no flour. Anyway, if you make this, you may want to have some of your own twists to make this really good. When I reheat this as leftovers it will need some doctoring.

It was yummy. My great granddaughter age 2 didn’t try it. Her mac and cheese has to come from a box.

This recipe was pretty easy for “old school” mac & cheese.

First time using velveta cheese. Turned out delicious. I do add sliced olives and cut up tomato in my Mac and cheese. Still delicious.

Added a pound of bacon and as for the Ritz, had to go ahead and use close to a whole clip of em, yum

This recipe is terrible. Made as instructed. Extremely bland tasting (absolutely barely tastes like cheese) and in my opinion it was creamy and perfect BEFORE putting in the oven. IF I ever made this again I would increase the cheese taste somehow and STOP after combining in the pan. The oven just dried everything out and is a completely stupid step (unless you like really tacky and dry Mac and cheese).

Works with almond milk, even if you don’t even have enough it. We didn’t properly check if we had everything we needed before we started making it and found we only had half the almond milk we needed. We just needed to add a *tiny* bit of water to replace what burned off. I don’t know if it works with fake cheese.

Perfect as is. This is my go to for making homemade mac and cheese. I have 6 kids aged 10-18 and they love it. I double the recipe to make a 9×13 pan. I use a dry box of elbow noodles (1 pound box or 4 cups uncooked noodles) since the recipe states “cooked” noodles). Everything is doubled and I use the recipe exactly how it’s written. It’s perfect!

I used one cup of half and half cream instead of milk. Also topped it with buttered Italian bread crumbs and Triple Cheddar Cheese pkg. One cup.

Great recipe and it was a hit at a family party. Being a Wisconsin girl I’m wondering if I can add some sour cream to mix it up a bit…..Otherwise this was a great recipe

It was the best mac and cheese I’ve ever had my niece ate it no problem definitely making for my nephews the next time they come!! So good