1-Step 1: Cook the Pasta to Perfection Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt the water should taste like the ocean. This is your only chance to season the pasta itself, so don’t be shy with the salt. Add 8 to 16 ounces of elbow pasta to the boiling water. Cook until al dente, which usually means 1 to 2 minutes less than the package directions suggest. Why al dente? Because the pasta will continue cooking when you mix it with that hot, cheesy sauce. Overcooked pasta turns mushy, and nobody wants that. Once the pasta reaches that perfect al dente texture, drain it well and set it aside. If you’re worried about it sticking together, drizzle a tiny bit of olive oil over it and toss gently.

2-Step 2: Create the Flavorful Milk Base In a large saucepan over medium heat, pour in 3/4 cup of whole milk. Add your seasonings: 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Heat the milk mixture until it’s hot but not boiling. You want to see steam rising and maybe a few small bubbles around the edges, but never let it reach a full boil. Boiling can cause the milk to curdle and create an unpleasant texture. Stir occasionally to keep the seasonings from settling on the bottom and scorching. This should take about 3 to 4 minutes over medium heat.

3-Step 3: Melt the Cheese into Silky Smoothness Here’s where the magic happens. Add your 8 ounces of cubed cheese (your Velveeta) and 1 cup of freshly shredded cheddar cheese to the hot milk mixture. Remove the pan from the heat or turn it down to low. Start whisking gently but continuously. The cheese will begin melting into the milk, creating that gorgeous orange-hued sauce. Keep whisking until everything is smooth and creamy with no lumps remaining. If you notice the sauce seems too thick, you can add another splash of milk. If it’s too thin, let it simmer gently for another minute. The sauce should coat the back of a spoon and leave a clear trail when you run your finger through it.

4-Step 4: Bring It All Together Remove the saucepan completely from the heat. Now fold in your cooked, drained pasta. Use a rubber spatula or wooden spoon to gently toss the noodles until every single one is coated in that beautiful cheese sauce. Take your time here you want every nook and cranny of the pasta to be hugged by cheese. The residual heat from the sauce will warm the pasta back up if it’s cooled slightly. Taste and adjust the seasoning if needed. Sometimes an extra pinch of salt or black pepper makes all the difference.

5-Step 5: Serve and Enjoy Transfer your homemade Velveeta mac and cheese to serving bowls immediately. This dish is best enjoyed fresh, while the cheese sauce is at its creamiest and most luxurious. For an extra special touch, you can top with:* Fresh chopped parsley or chives* Crumbled bacon bits* A sprinkle of extra shredded cheddar* Crushed buttery crackers for crunch