Are you supposed to cover macaroni and cheese when you bake it?

It depends on the texture you want! For a creamier result – Cover the dish with foil for the first 15 minutes, then uncover for the last 10 minutes to prevent drying out while still allowing some browning. For a crispy, golden top – Bake it uncovered the entire time so the cheese forms a crunchy crust. For a balanced texture – Cover for part of the baking time and remove the foil toward the end. If your mac and cheese dries out too much, try adding extra milk or cream before baking.

Why isn’t my baked mac and cheese creamy?

If your mac and cheese turns out dry or grainy, it’s likely due to one of these reasons: Overbaking – Too much time in the oven can cause the sauce to dry out. Stick to 20-25 minutes max at 375°F. Not enough liquid – The cheese sauce should be slightly thinner before baking since pasta absorbs moisture. Using the wrong cheese – Velveeta melts smoothly, but if using other cheeses, make sure they have good melting properties (like Monterey Jack or cheddar). Overcooking the pasta – Cook it just until al dente to avoid excessive absorption of sauce.

How to keep Velveeta creamy?

Velveeta is designed to melt smoothly, but here’s how to ensure it stays creamy: ✔ Add extra dairy – Stir in a splash of milk or heavy cream before baking. ✔ Use evaporated milk – It adds richness without making the sauce too thick. ✔ Avoid high heat – Heat Velveeta slowly to prevent separation. ✔ Cover while reheating – If reheating leftovers, mix in milk and heat low and slow on the stove or in the oven.

What can I add to mac and cheese to make it more flavorful?

Want to upgrade your mac and cheese? Try these add-ins: ✔ Spices: Garlic powder, onion powder, smoked paprika, mustard powder, or cayenne pepper. ✔ Proteins: Crispy bacon, shredded chicken, ground beef, or lobster. ✔ Toppings: Panko breadcrumbs, crushed Ritz crackers, or French fried onions. ✔ Secret ingredients: A few drops of hot sauce or Worcestershire sauce for an extra depth of flavor.

The Best Baked Mac and Cheese with Velveeta 2025

Description

This Baked Mac and Cheese with Velveeta is ultra-creamy, rich, and irresistibly cheesy. Velveeta melts smoothly, creating a luscious, gooey texture that makes this dish a crowd-pleaser for any occasion, from holiday dinners to weeknight meals.

Ingredients

Scale

12 oz elbow macaroni (or pasta of choice)
2 cups whole milk
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups Velveeta cheese, cubed
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
1/2 cup breadcrumbs (for topping)
2 tablespoons melted butter (for breadcrumbs)

Instructions

Preheat Oven: Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
Cook Pasta:
- Boil macaroni according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
- In a large saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
- Gradually add milk and heavy cream, whisking until smooth. Cook until the mixture thickens (about 3-4 minutes).
- Reduce heat to low and stir in Velveeta cubes, shredded cheddar, salt, pepper, garlic powder, and paprika. Stir until the cheese is fully melted and smooth.
Combine:
- Add the cooked pasta to the cheese sauce and stir until well coated.
Assemble and Bake:
- Pour the mac and cheese mixture into the greased baking dish.
- In a small bowl, mix the breadcrumbs with melted butter, then sprinkle evenly over the top.
- Bake uncovered for 20-25 minutes, or until bubbly and golden brown.
Serve:
- Let it cool for 5 minutes before serving. Enjoy creamy, cheesy perfection!

Notes

Extra Creamy: Add an extra 1/2 cup milk for an even silkier sauce.
Spicy Kick: Stir in 1/2 teaspoon cayenne pepper or hot sauce for a mild heat.
Cheese Variations: Try a mix of cheeses like Monterey Jack, mozzarella, or smoked Gouda for added depth.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess

Prep Time: 15 minutes
Cook Time: 25 minutes