Go Back

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.