This deliciously creamy baked mac and cheese is made with tender macaroni that's coated in a homemade cheese sauce and topped with crunchy Italian bread crumbs.
‣ 16 ounces pasta, type of your choice (shells, elbow, etc) ‣ 2/3 cup unsalted butter, divided ‣ 1 teaspoon salt ‣ 1/2 teaspoon black pepper ‣ 1/2 cup all-purpose flour ‣ 3 1/2 cups milk, warmed ‣ 1/4 cup white cooking wine, or chicken broth ‣ 1 cup Velveeta melting cheese, cut into cubes ‣ 1 cup shredded cheddar cheese ‣ 1/2 cup italian panko bread crumbs ‣ 1 tablespoon dried parsley
Start off by preparing your chosen pasta per package instructions but reduce the total cook time by two minutes. Drain the water, then place the pasta in a large bowl. Cover it with a towel to keep it warm.
In a large saucepan, melt the butter and season with salt and pepper.
Add the flour to the saucepan and then whisk until the flour has absorbed the butter and the mixture has turned a tan color.
While continuing to whisk, pour in the chicken broth and milk. Keep stirring until the mixture begins to boil, then cook until the sauce is thick (careful, this will be quick!)
Add Velveeta and cheddar to the saucepan, then mix until both have melted. Remove the saucepan from heat.
Pour the cheese mixture over the cooked pasta, then toss to coat. Spray a 9x13 baking dish with cooking spray, then pour the mac and cheese in.
Make the bread crumb topping by adding butter, bread crumbs, and dried parsley to a microwave-safe bowl, then heat until butter is melted.
Sprinkle the bread crumb mixture over the mac and cheese. Once done, send it off to bake!