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Kraft / Velveeta

Velveeta Down-Home Macaroni and Cheese

Adapted from the original Kraft / Velveeta Velveeta Cheese Product packaging. Back of the Bag is not affiliated with Kraft / Velveeta.

"The liquid gold standard of comfort food."

Prep 10 min Cook 15 min 4 servings
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Velveeta Down-Home Macaroni and Cheese

The Story

Introduced to highlight the superior melting capabilities of processed cheese over natural cheddar, this recipe became a staple of the American pantry. It was heavily promoted on the back of the iconic yellow box throughout the 1950s and 60s as a way to ensure a smooth, lump-free cheese sauce every time. It remains one of the most recognized uses for the 'Liquid Gold' block.

From the back of Velveeta Cheese Product — since 1952

Ingredients

  • 2 cups (8 oz.) elbow macaroni, uncooked
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 1/4 tsp. black pepper

Directions

  1. 1

    Cook macaroni in a large saucepan as directed on package; drain.

  2. 2

    Meanwhile, melt butter in the same saucepan over medium heat.

  3. 3

    Stir in flour and pepper; cook for 1 minute, stirring constantly.

  4. 4

    Gradually add milk, stirring until thickened and smooth.

  5. 5

    Add Velveeta cubes; stir until cheese is completely melted.

  6. 6

    Return macaroni to the saucepan and toss to coat well.