Velveeta Macaroni and Cheese ~ Easily Gluten Free

I have made this tasty Macaroni and Cheese for well over 20 years except the last few (since I thought that Velveeta wasn’t gluten free). I don’t think that anyone ever told me that it wasn’t gluten free or anything; I probably just assumed. Earlier this week, I found out that Velveeta (at least the original one) is gluten free and I couldn’t wait to use it again.

No, it’s not the healthiest cheese product, but Boy! does it make some cravable mac and cheese!

I have not had any macaroni and cheese worth even eating since I went gluten free in October 2012 except a couple of weeks ago when I tried this new (to me) recipe. That was extra amazing. I am working on it a bit before sharing here.

This Velveeta Macaroni and Cheese isn’t quite to the quality of that particular recipe, but it is quite a bit easier, quicker, and likely cheaper. This is definitely not your traditional “boxed” mac and cheese and it most definitely leaves any of the gluten free versions out there in the dust. Gluten free doesn’t have to mean “taste free”.

This recipe is basically the one on the Velveeta box, but I like to have a copy at home when I am planning my menu and trip to the grocery store. Otherwise, I am very likely to forget to buy an important ingredient and/or buy something that I already had enough at home. This just saves me a headache and possibly some money.

Velveeta Macaroni and Cheese



  • 2 cups elbow macaroni uncooked - I use a gluten free elbow macaroni
  • 12 ounces Velveeta cheese cut into 1/2-inch cubes
  • 1/3 cup milk cow, almond, or soy
  • 1/8 teaspoon pepper black or white


  • Cook pasta according to the directions on the package.
  • Drain pasta well.
  • Return the pasta to the pot and add the cubes of cheese, milk, and pepper.
  • Stir constantly over a low heat until the cheese is melted.

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