Bring on the cheese with Velveeta, your go-to for irresistibly creamy, dreamy, and oh-so-cheesy dishes! Perfect for sharing, these recipes add bold flavor and a festive touch to every bite, making them a hit at any gathering.

From Mini Mac and Cheese Cupcakes to a warm Holiday Bread Bowl Fondue, each dish highlights Velveeta’s smooth texture and rich, savory taste. And with surprises like Velveeta Holiday Fudge, there’s something to delight every palate. Velveeta adds that extra touch of comfort, transforming familiar favorites into unforgettable crowd-pleasers that bring everyone together over the love of great, cheesy food.

Holiday Bread Bowl Fondue

Difficulty: Easy • 8 servings • Total Time: 25 minutes

Ingredients:

• 1 large loaf sourdough bread
• 8 oz VELVEETA® Queso Blanco
• ½ cup white wine
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp paprika
• Chives, for garnish

Directions:

1. Cut a circle in the top part of the sourdough loaf and remove the insides. Try to keep it as whole as possible, since you can use it to make croutons for dipping. Toast the hollowed-out bread for 5 minutes. 
2. Slice the VELVEETA® Queso Blanco and add to a pot over low heat. Add white wine, garlic, diced peppers, and paprika. 
3. Stir until the cheese is fully melted and transfer to the bread bowl. 
4. Top with chives and serve the fondue with croutons, pretzels, grapes and cheese.

Creamy Velveeta Jalapeño Cornbread

Difficulty: Easy • 9 servings • Total Time: 45 minutes

Ingredients:

• 1 cup VELVEETA® Mexican Cheese, grated
• 1 cup yellow cornmeal
• ⅔ cup all-purpose flour
• 1 Tbsp baking powder
• 2 tsp sugar
• 1 tsp salt
• 3 large eggs
• 1 cup buttermilk
• 2  jalapeños 
• ½ cup corn kernels

Directions:

1. Preheat oven to 375°F. 
2. Remove core and seeds from one of the jalapeños and finely chop. 
3. Combine cornmeal, flour, baking powder, sugar and salt. Add eggs one at a time, then the buttermilk and cheese. Stir well until combined and add the jalapeño and corn kernels.
4. Transfer to a cake pan lined with parchment paper and bake for 20 minutes or until the top part of the bread is golden. Let cool.
5. Remove from the pan and cut into squares. Serve with a drizzle of hot honey and enjoy!

Holiday Pretzel Bread with VELVEETA® Beer Cheese

Difficulty: Easy • 6 servings • Total Time: 45 minutes

Ingredients:

• ½ lb pretzel dough
• 16 oz VELVEETA® Original Cheese, cubed
• ½ cup beer (ale or pale ale)
• 2 tsp paprika
• 1 tsp garlic powder
• Sesame seeds, to garnish

Directions:

1. Preheat oven to 375°F.
2. Divide pretzel dough in 14 and shape into individual round balls. Boil each ball in hot water for 1 minute, then place dough around the edges of an oiled cast iron skillet. Sprinkle sesame seeds over the dough.
3. Place the VELVEETA® Original Cheese cubes, beer, paprika and garlic powder in the center of the skillet. 
4. Bake for 15 minutes. Stir the beer cheese halfway through baking if needed. 
5. Serve hot. Pull apart the pretzel edges, dip in the cheese and enjoy!

VELVEETA® Holiday Fudge

Difficulty: Easy • 6 servings • Total Time: 2 hours 10 minutes

Ingredients: 

• ½ cup butter
• 16 oz VELVEETA® Original cheese
• 2 tsp vanilla extract
• 8 oz powdered sugar 
• ¼ cup cocoa powder
• ¾ cup pecans, chopped

Directions:

1. Melt butter and VELVEETA® Original cheese together in a saucepan. 
2. In a separate bowl, sift together powdered sugar and cocoa powder.  
3. Once cheese and butter are melted, remove from heat and quickly add vanilla, and the cocoa mix. Stir well and add the nuts, as it starts to cool down the mix will start to set. 
4. Transfer to a cake pan lined with parchment paper and smooth out the top. Let set in the fridge for 2 hours. 
5. Unmold, cut into squares and sprinkle some powdered sugar on top!

Gourd-geous VELVEETA® Mac & Cheese

Difficulty: Easy • 6 servings • Total Time: 45 minutes

Ingredients:

• 1 large gourd/pumpkin
• ¼ cup flour
• ¼ cup butter
• 2 cups milk
• 16 oz VELVEETA® Original cheese, sliced
• 2 cups cavatappi pasta, cooked
• ¾ cup panko bread crumbs
• parsley, for garnish

Directions:

1. Preheat oven to 375°F.
2. Cut off the top part of the gourd and remove the insides completely. 
3. In a pot, combine flour and butter. Cook just until the mix is slightly golden then slowly add the milk. Stir frequently to avoid lumps. 
4. Once the mix is starting to thicken, add the VELVEETA® Original cheese slices. Continue stirring until thick and silky. 
5. Add the pre-cooked pasta to the sauce. Mix well and transfer to the hollow gourd. 
6. Top with panko and VELVEETA® Original cheese cubes. Bake until the top is golden.
7. Top with chopped parsley, set it at the center of the table and enjoy with friends and family!

Mini Macs: Mini Mac & Cheese Cupcakes!

Difficulty: Easy • 9 servings • Total Time: 25 minutes

Ingredients:

• 9 prosciutto slices
• 3 Tbsp flour
• 3 Tbsp butter
• 1 cup milk
• 8 oz VELVEETA® Original cheese, sliced
• 1 cup small elbow pasta, pre-cooked
• Panko bread crumbs, toasted, to serve

Directions:

1. Preheat oven to 400°F.
2. Fold edges of each prosciutto slice to the middle and push into the cavities of a cupcake pan. Place aluminum foil balls in the center of the prosciutto cups. 
3. Bake for 5 minutes, until crispy. 
4. In a pot, combine flour and butter. Stir until the mix is slightly golden and slowly add the milk. Stir frequently to avoid lumps. 
5. Once the mix is starting to thicken, add the VELVEETA® Original cheese slices. Continue stirring until the sauce is thick and silky. Add the elbow pasta and mix well. 
6. Fill the prosciutto cups with mac & cheese, finish with panko and enjoy!