Old School From Scratch Velveeta Macaroni and Cheese Recipe

velveeta macaroni and cheese

Yep, I went old-school today. The letter was V. It wasn’t like there was a plethora of choices – I mean, sure – Velvet Cake – but I have that coming soon for something else. Then, Vanilla something, but I couldn’t think what Vanilla I wanted to make, so after combing through some magazines, I finally remembered a recipe card I had that my grandmother gave me, what seems like a million years ago. It is the Velveeta Macaroni and Cheese she served me at her house. It is basic, traditional and very old-school. (And really easy, so don’t judge)

It fits perfectly with the letter V and I am happy. So were my kids. We are a house of Velveeta Macaroni and Cheese lovers. This was the first time I made it for my step daughters, and my own children remembered eating it several times when they were much younger. Yes, my tastes have stepped off a little from this simple recipe, but there is nothing like coming back to a creamy, delicious reminder of your childhood. Nothing.

Old School Velveeta Macaroni and Cheese
Creamy, rich and cheesy. Three words that perfectly describe this delicious Velveeta Macaroni and Cheese recipe.
Recipe type: Main
  • 1 8oz. pkg of elbow pasta
  • 1 stick of butter (don't use margarine, trust me)
  • 1 (14 oz.) can of evaporated milk
  • 1 lb. block of Velveeta cheese, cut into 1"-2" cubes
  1. Boil the pasta as directed on the package.
  2. Drain the water but keep ¼ cup or so in the bottom of the pot. Add 1 stick of butter, the can of evaporated milk and the Velveeta cheese.
  3. Sprinkle some salt and pepper in there. (if you're like us, you'll sprinkle loads of pepper and barely and salt, because for some reason it just tastes better that way).
  4. Heat the pot on medium until the cheese is completely melted and blended in.
  5. Remove from heat and allow to sit for about 5 minutes. Stir and serve.
  6. It will get thicker the longer it sits, enjoy!!

Do you like Velveeta Macaroni and Cheese as much as we do?

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  1. says

    Kickin’ it old school…awwwww, yeah.

    This is all I ate for years…throughout my entire late teens. I will STILL make myself the stuff from the box occasionally, but why do that when Nicole has shared this recipe with me???

    The family is going to love me. More.

  2. says

    I just bought Velveeta for the first time (I know!) my husband is still a little frightened of the cheese-food plasticity Velveeta offers. So I have half a chunk left to use. How is this recipe with reduced butter? Is it just less creamy?

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