4 servings (serving size: 1 cup)

Quick and easy comfort food satisfies the stomach and the soul in this four-ingredient dish.

How to Make It

Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately.

Chef's Notes

Processed cheese is a must in this quintessential quick-and-easy dish. It melts easily and gets smooth and creamy without help from flour, eggs, or other ingredients used in fancier counterparts. You can make prep even simpler by heating the first four ingredients in the microwave for about 3 minutes in a covered dish instead of cooking them on the stovetop.

Ratings & Reviews

September 15, 2015
Velveeta has  sodium citrate which breakdown cheese and make it soluble in a liquid.  

September 15, 2015
Velveeta has  sodium citrate which make any cheese soluble in a liquid.  To keep this recipe, just mix your favorite cheese with velveeta and it should work.

September 16, 2016
No there is not something wrong with using real cheese - but Velveeta becomes liquid quicker than real cheese.  Real cheese works fine - but has a different taste than Velveeta.

September 15, 2015
Yes you can, but you will have to create a béchamel

September 15, 2015
Add your real cheese with 1/2 cup of velveeta (3 oz).  Velvet will make your cheese soluble in milk

bobparks1's Review

October 22, 2012
I enjoyed this recipe and it brought back many memories of my mother's cooking. This recipe probably goes back to the 1927 market introduction of Velveeta, and for new cooks is a great place to start. I added diced bell pepper, chili powder, and diced ham. For the gastronomic-Nazis who are disturbed that this recipe uses pasteurized processed cheese either offer an alternative or take your complaints to a more appropriate forum such as clicking on the contact tab at the bottom of this page. .


September 16, 2015
I've used this recipe many times and I find nothing wrong with Velveeta cheese. My mom used it, my sister uses it and I use it. As far as the recipe is concerned, I use a little more dried mustard and I also add garlic powder and a little hot sauce. I also use 2% milk Velveeta. I don't see much difference in the fat content of gouda or full fat cheddar cheese. It should all be eaten in moderation.  

cindyoregon's Review

September 09, 2014

Tukaussey's Review

September 09, 2014
Haven't bought Velveeta in years, not sure I could. Is there something wrong with using real cheese?

brognes's Review

November 01, 2013
Holy deliciousness! There were no leftovers. 'Nuff said.