Velveeta Baked Mac and Cheese is built for maximum creaminess. Velveeta melts into the milk first, then cheddar and Monterey Jack are mixed through the macaroni before the casserole is topped with more cheese and a little seasoned panko.
This version also uses eggs, so it sits between a loose stovetop mac and cheese and a firmer old-fashioned baked version. The center stays creamy, but the casserole still holds together well when it is scooped.
If you prefer a roux-based sauce, try my Creamy Baked Mac and Cheese. For a more traditional custard-style recipe, see Old Fashioned Baked Mac and Cheese.
Why Velveeta Works Here
Velveeta melts very smoothly, which helps create a creamy base without requiring a flour-and-butter roux. Cheddar adds stronger cheese flavor, while Monterey Jack softens the sharpness and improves the melt.
The beaten eggs help the macaroni set slightly in the oven. That means the casserole stays creamy but is not as loose as a stovetop mac and cheese.
Tips for Creamy Baked Mac and Cheese
- Keep the macaroni al dente. It will continue cooking in the oven.
- Melt the Velveeta gently. Medium or medium-low heat is enough.
- Cool the macaroni slightly before adding the egg mixture. You do not want the eggs scrambling against very hot pasta.
- Grate the cheddar and Monterey Jack from blocks if possible. They usually melt more smoothly.
- Use the panko lightly. The topping should add texture without burying the cheese layer.
Storage and Reheating
Refrigerate leftovers for up to 4 days. Because baked macaroni thickens as it chills, add a small splash of milk before reheating. Cover larger portions in the oven so the top does not dry out before the center is warm.
Velveeta Baked Mac and Cheese Ingredients
- 1 lb elbow macaroni
- 1 lb Velveeta
- 1 cup milk, divided
- 4 tablespoons melted butter
- 2 large eggs, beaten
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
- Seasoned panko crumbs for garnish
How to Make Velveeta Baked Mac and Cheese
- Preheat the oven to 375°F.
- Cook the elbow macaroni until al dente and drain well.
- In a saucepan over medium heat, combine ½ cup of the milk with the Velveeta. Stir until completely melted and smooth.
- Pour the Velveeta sauce over the macaroni and stir to coat.
- In a mixing bowl, combine the eggs, melted butter, garlic powder, paprika, salt, pepper, and 1 cup each of the cheddar and Monterey Jack. Stir this mixture into the macaroni.
- Transfer to a greased 9×13-inch baking dish and top with the remaining cheddar and Monterey Jack.
- Sprinkle lightly with seasoned panko crumbs.
- Bake for about 25 minutes, or until hot, set, and melted on top.
Frequently Asked Questions
Can I make Velveeta mac and cheese without eggs?
You can, but the casserole will be softer and more sauce-like. The eggs help this baked version set.
Can I use another cheese instead of Monterey Jack?
Yes. Colby Jack or mozzarella are easy substitutes if you want a mild melting cheese.
Browse more easy pasta recipes and cheesy recipes for more ideas.