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Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Cook according to package directions until al dente, approximately 7-9 minutes.

Once the macaroni is cooked, drain it using a colander, but reserve 1 1/2 cups of the starchy pasta water. Set the cooked macaroni aside.

Using the same pot (to minimize dishes), add 1/2 cup of the reserved pasta water and the half-and-half. Heat over medium heat until simmering gently.

Add the cubed Velveeta to the pot. Stir occasionally with a whisk or rubber spatula until the Velveeta is fully melted and the sauce is smooth, approximately 5-7 minutes. Turn off the heat.

Gradually add 4 ounces of the shredded sharp cheddar cheese to the Velveeta sauce, stirring it in bit by bit until fully incorporated and melted. If the sauce becomes too thick, add a tablespoon or two more of the reserved pasta water until desired consistency is reached.

Season the cheese sauce with the coarsely ground black pepper, Knorr chicken bouillon, and additional salt to taste. Stir well to combine.

Preheat your oven to 350°F (175°C).

Pour approximately 3/4 of the prepared cheese sauce into the pot with the cooked macaroni. Gently mix thoroughly until the macaroni is evenly coated, being careful not to smash the noodles.

In a 9x13 inch baking dish, create layers: First, spread half of the macaroni and cheese mixture evenly in the bottom. Second, drizzle a thin layer of the remaining cheese sauce over the macaroni. Third, sprinkle 1 ounce of the remaining shredded sharp cheddar cheese over the sauce.

Fourth, add the rest of the macaroni and cheese mixture to the baking dish. Fifth, drizzle the remaining cheese sauce over the top. Finally, generously top with the remaining 3 ounces of shredded sharp cheddar cheese.

Bake the macaroni and cheese in the preheated oven for 20 minutes, or until bubbly around the edges.

To achieve a golden-brown, bubbly top, briefly broil on high for 20-30 seconds. Watch carefully to prevent burning, as broilers can vary greatly in intensity.

Remove from the oven and allow to cool slightly for 5-10 minutes before serving for optimal consistency. The Velveeta helps keep the mac and cheese creamy even when reheated.


Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Cook according to package directions until al dente, approximately 7-9 minutes.

Once the macaroni is cooked, drain it using a colander, but reserve 1 1/2 cups of the starchy pasta water. Set the cooked macaroni aside.

Using the same pot (to minimize dishes), add 1/2 cup of the reserved pasta water and the half-and-half. Heat over medium heat until simmering gently.

Add the cubed Velveeta to the pot. Stir occasionally with a whisk or rubber spatula until the Velveeta is fully melted and the sauce is smooth, approximately 5-7 minutes. Turn off the heat.

Gradually add 4 ounces of the shredded sharp cheddar cheese to the Velveeta sauce, stirring it in bit by bit until fully incorporated and melted. If the sauce becomes too thick, add a tablespoon or two more of the reserved pasta water until desired consistency is reached.

Season the cheese sauce with the coarsely ground black pepper, Knorr chicken bouillon, and additional salt to taste. Stir well to combine.

Preheat your oven to 350°F (175°C).

Pour approximately 3/4 of the prepared cheese sauce into the pot with the cooked macaroni. Gently mix thoroughly until the macaroni is evenly coated, being careful not to smash the noodles.

In a 9x13 inch baking dish, create layers: First, spread half of the macaroni and cheese mixture evenly in the bottom. Second, drizzle a thin layer of the remaining cheese sauce over the macaroni. Third, sprinkle 1 ounce of the remaining shredded sharp cheddar cheese over the sauce.

Fourth, add the rest of the macaroni and cheese mixture to the baking dish. Fifth, drizzle the remaining cheese sauce over the top. Finally, generously top with the remaining 3 ounces of shredded sharp cheddar cheese.

Bake the macaroni and cheese in the preheated oven for 20 minutes, or until bubbly around the edges.

To achieve a golden-brown, bubbly top, briefly broil on high for 20-30 seconds. Watch carefully to prevent burning, as broilers can vary greatly in intensity.

Remove from the oven and allow to cool slightly for 5-10 minutes before serving for optimal consistency. The Velveeta helps keep the mac and cheese creamy even when reheated.
