Description
Nothing is better than homemade classic mac and cheese, the ultimate comfort food!
Ingredients
- 1 (16 ounce) package elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 8 ounces shredded Cheddar cheese
- 4 ounces shredded Swiss cheese
- 4 ounces Velveeta® processed cheese
- ½ cup panko bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes. Drain.
- Melt butter in the bottom of an oven-proof fry pan. Add flour and stir over heat until just beginning to brown — don’t let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken
- about 5 minutes. Add the rest of the milk; stir to fully incorporate.
- Add all of the cheeses and stir to melt. Once melted
- add the cooked macaroni. Stir to mix.
- Cover the top of the macaroni and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes
- or until it is bubbling and the bread crumbs are slightly browned.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8