Velveeta Mac and Cheese Recipe

This homemade mac and cheese recipe is a twist on the classic Velveeta Shells and Cheese.


  • 1 pound pasta shells
  • 4 ounces cream cheese
  • 1/2 cup evaporated milk
  • 2 cups cheddar cheese
  • salt, to taste


  1. Cook pasta according to package directions in a large pot of boiling, salted water.
  2. Once cooked, drain and return to the pot over low heat.
  3. Add the cream cheese and evaporated milk, stirring to combine.
  4. Once the cream cheese is melted, add the cheddar cheese and stir until melted and well combined.
  5. Add salt to taste. Serve immediately.
Copycat Velveeta Shells & Cheese Picture

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Rating: 3.3 / 5.0 (93 Votes)
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Copycat Recipes
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Related Recipes:
Copycat Recipes, Macaroni and Cheese Recipes, Cheese Recipes, Lunch Recipes, Dinner Recipes, Pasta Recipes, Boiled Recipes
Recipe Yields:
4 servings
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Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 257
Calories 766

% Daily Value*
Total Fat 32g
  Saturated Fat 19g
Sodium 468mg
Total Carbohydrate 83g
  Dietary Fiber 0g
  Sugars 3g
Protein 30g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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    The fat! The calories! The carbs! The sodium! Are you serious?!!!

    @ Judy B

    I agree! It's all WAY to high in fat, cal, carbs, sodium. However, I figure since my kids love mac n cheese and I hate the hefty price tag, I opted to attempt a low fat, more healthy recipe using the same measurements to feed my family of 5. It turned out pretty good.
    Use: low fat cream cheese, low fat cheddar cheese, and sea salt

    @ Judy B

    32 grams of fat.....83 grams of carbs.....766 calories.....468 mg sodium! Call your diabetes specialist and your cardiologist before eating!!!!!


    What a great copycat recipe! Tastes just like the real thing! Thanks, STephie!