Prepare pasta per package instructions, cooking for 2-3 minutes less than the recommended time. Drain and set in a large bowl with a towel placed over the top.
16 ounces pasta
While pasta cooks, melt 1/2 cup butter in a large saucepan over medium heat. Season with salt and pepper.
2/3 cup unsalted butter, 1 teaspoon salt, 1/2 teaspoon black pepper
Slowly add the flour to the melted butter, whisking until smooth. Cook for an additional minute, stirring constantly.
1/2 cup all-purpose flour
Pour the milk and white wine (or chicken broth) into the saucepan, stirring constantly, until sauce begins to boil. Once boiling, sauce will thicken quickly. Cook until sauce is fairly thick, about 1 minute.
3 1/2 cups warm milk, 1/4 cup white cooking wine
Add in Velveeta and cheddar cheese to saucepan and stir until melted. Remove saucepan from heat.
1 cup Velveeta melting cheese, 1 cup shredded cheddar cheese
Pour cheese mixture in the bowl with the pasta, then toss pasta to coat. Transfer mac and cheese into the prepared 9x13 baking dish and smooth out the top so it's an even layer. Set dish nearby.
Add remaining butter (about 2 1/2 tablespons), panko bread crumbs, and parsley to a microwave-safe bowl. Heat for 30 seconds and stir until combined. Sprinkle butter panko on top of the mac and cheese.
2/3 cup unsalted butter, 1/2 cup italian panko bread crumbs, 1 tablespoon dried parsley
Bake in the oven uncovered for 30 minutes.
Let creamy white mac and cheese rest for 5 minutes.
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