Description
A creamy, bubbly mac and cheese casserole with Velveeta and cheddar, topped with golden panko breadcrumbs. Perfect for weeknight meals, this customizable dish balances convenience and rich comfort in just 40 minutes.
Ingredients
8 ounces elbow macaroni
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
16 ounces Velveeta cheese, cubed
2 cups cheddar cheese
1 cup panko breadcrumbs
Instructions
Bring 4 quarts salted water to a boil. Cook pasta 7-8 minutes until al dente. Drain thoroughly.
Preheat oven to 350°F. Grease a 2-quart casserole dish with 1 tsp butter using a paper towel.
In a large pot, melt 2 tablespoons butter over medium heat. Whisk in flour for 1 minute to make a roux.
Gradually add milk, whisking constantly to avoid lumps. Bring to a simmer until thickened.
Stir in Velveeta and cheddar cheese until melted and smooth. Fold in cooked pasta.
Transfer mixture to the prepared dish. Sprinkle panko breadcrumbs atop. Dot with remaining 1 tablespoon butter.
Bake for 25-30 minutes until golden and bubbly. Let rest 5 minutes before serving.
Notes
Substitute gluten-free pasta for allergy-friendly option
Use cornstarch instead of flour for gluten-free version
Double recipe for leftovers; reheats well
Replace panko with crushed gluten-free crackers for texture
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 2400mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg