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The BEST Mac and Cheese

You've heard me say it before. We will never give up boxed Velveeta cheese. This mac and cheese is a staple at the Ward house. Want to know the best part? NO ROUX.

I hate scrolling for recipes, so my plan is to always drop it at the beginning with steps after.


The Lost Ridge Mac and Cheese

Yield: 4 Servings (as a side)

1 Cup Elbow Macaroni

4 Oz Velvetta Block Cheese

1/4 Cup Shredded Cheese


  1. Bring a pot of salted water to a boil. If it ain't salty like seawater, you better add some more.

  2. Once the water is boiling, add your pasta. Cook until pasta is al dente. If you cook it completely after the cheese has melted it will be too mushy.

  3. While the pasta is cooking, cube your Velvetta cheese. This will help it melt easier.

  4. Strain most of the water. DO NOT STRAIN IT ALL. You want to retain most of the pasta water as it will be the base of your sauce. Ideally, the water would be at the same level as the pasta. Turn your heat down to medium/low.

  5. Add your cubed Velvetta, shredded cheese, and stir until melted.


We have served this at countless get-togethers and It's always a win with the kiddos.

A few things to remember.

I don't care if you don't like salt. Salting the water heavily when making any pasta is imperative.

For most of your life, you've probably poured out all the pasta water. You may think it's gross, but honestly, it's what makes this mac and cheese so easy. Between the starchy pasta water and the block Velveeta, it's like you made it with a roux in the first place.

Now onto the cheese. The most important part. You'll notice I only listed shredded cheese. Normally we use mild cheddar because we always seem to have that on hand. We do also combine mild cheddar and colby jack.

The possibilities are endless. Pepper jack? Gouda? Sharp Cheddar? Add all of them.

Let me know if you make it.

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