Velveeta Mac and Cheese

By spend with pennies

Ingredients

2 cups elbow macaroni (measured dry, approx. 8 ounces)
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
½ teaspoon onion powder
1 cup whole milk
8 ounces Velveeta (cubed)
½ cup sharp cheddar cheese (shredded, about 2 ounces)
¼ cup Panko bread crumbs
2 tablespoons sharp cheddar cheese (shredded)
1 tablespoon salted butter (melted)

Prep Time15mins
Cook Time25mins
Servings6

Instructions

Preheat the oven to 350°F.

To make the topping, combine breadcrumbs, cheddar cheese, and melted butter. Set aside.

Bring a medium saucepan of salted water to a boil. Cook the elbows al dente (firm) according to package instructions. Drain well, do not rinse.

Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder and cook for 1 minute while whisking.

Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.

Remove from heat and add ½ cup cheddar cheese and the drained pasta. Stir well to combine.

Transfer the macaroni mixture to a 2-quart baking dish and sprinkle with the topping.

Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.

Rest 5 minutes before serving.