This Velveeta Mac and Cheese is made in one skillet, no draining water or making sauce in a separate pan. It comes together in about 20 minutes, and is made with just 5 ingredients + water and salt. This mac and cheese recipe doesn’t turn gritty or have a lumpy texture, it is just pure creaminess and cheesiness!
No funny ingredients here, no flour, no green stuff, and no onions. It is perfect for kids just like these kids chicken meatballs and kids chicken noodle soup.
RELATED: If you love your Instant Pot, next time check out this Instant Pot Mac and Cheese Recipe!
Ingredients
You only need a five simple ingredients plus water and salt for this one pan mac and cheese recipe:
- Elbow macaroni – classic pasta shape for any mac and cheese.
- Whole or 2% milk – a higher fat milk works to make your mac and cheese a little creamier.
- Velveeta cheese (or loaf style cheese) – one of the best meltiest cheeses that is perfect for mac and cheese. It doesn’t get gritty or lumpy, it melts perfectly.
- Lawry’s Seasoned Salt – adds a lightly seasoned flavor to the mac and cheese but doesn’t drastically change the flavor of the recipe.
That’s it, plus water and salt! You probably already have most of these ingredients in your kitchen.
How to Make Skillet Mac & Cheese
- Start with a large 9 or 10 inch skillet, it needs to have a lid that will fit on the top. Add 3 cups of water and the 1 teaspoon salt to the skillet, let it come to a hard simmer over medium-high heat.
- Once the liquid begins to bubble add in the macaroni noodles and allow the pan to come to a boil.
- Turn the heat to low, give the pan a stir, and pop the lid on. Set a timer for 10 minutes. NOTE- the pan may sputter out the sides a little, but it shouldn’t boil over. If you quickly lift the lid for a second it will simmer down a little.
- Take the lid off and turn the heat up to medium. Add ½ cup of milk, 1 Tablespoon butter, ¼ teaspoon seasoned salt, and the cubed Velveeta cheese. Stir constantly until the cheese is melted completely.
- Take the skillet off the heat and let it sit to thicken and cool for about 3-4 minutes.
- Taste your mac and cheese to see if you want more salt or seasoning salt.
Listen to the Recipe
Texture Troubleshooting
If you find that you want to change up the texture of your mac and cheese, here are some instructions to get you started:
- Sauce too thin – add a couple 1 inch cubes of Velveeta and stir into the liquid.
- Sauce is too thick – add ¼ cup of milk at a time to thin the sauce.
- Sauce got sticky – put the pan back over low heat and add a splash or two of milk, stir constantly, then serve.
Reheating
Mac and Cheese is always at it’s very very best right after it has been cooked (the first time). But if you have a lot of leftovers just add a little milk to your skillet and maybe a cube or two of Velveeta, stir over low to medium/low heat for a few minutes until it is nice and creamy again and warmed through.
Side Dish Ideas for Mac & Cheese
If you have kids then I am guessing Mac & Cheese is a highly requested dinner! When it is the main dish it can be hard to figure out what to serve on the side. Here are some ideas to make mac and cheese a meal:
- apple slices
- cucumber slices
- carrot sticks & ranch
- roasted or steamed broccoli
- green side salad
Main Dishes To Serve with Mac & Cheese
This recipe also makes an AMAZING side dish! If you are going to eat it as a side dish it should feed 5-6 people. It would be amazing served with:
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Skillet Mac and Cheese Recipe
Equipment
Ingredients
- 3 cups water
- 1 teaspoon kosher salt
- 2 ½ cups elbow macaroni
- ½ cup milk - 2% or whole
- 8 oz Velveeta Cheese - or similar loaf style American cheese
- 1 tablespoon butter
- ¼ teaspoon seasoning salt - Lawry's
Instructions
- In a large 9 or 10 inch skillet (must have a lid that fits) simmer the water and salt over medium high heat.3 cups water, 1 teaspoon kosher salt
- Once the water is at a hard simmer add the pasta and bring it to a boil.2 ½ cups elbow macaroni
- Once the water boils, turn the heat down to low and pop the lid on. Set a timer for 10 minutes.
- Remove the lid after 10 minutes and give the pan a stir. There will still be some water left in the pan, that is ok, it will thicken with the milk and cheese.
- Turn the heat up to medium and stir in the milk, cubed Velveeta cheese, season salt, and butter. Stir the mac and cheese constantly until the cheese is completely melted.½ cup milk, 8 oz Velveeta Cheese, 1 tablespoon butter, ¼ teaspoon seasoning salt
- Remove from the heat and let sit for 4-5 minutes for the cheese to thicken.
- Taste for additional salt or seasoning salt, per your preference.
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