Velveeta Mac and Cheese

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

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)

Directions

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.

Nutrition

• Calories: 394 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 46 mg
• Sodium: 764 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 19 g