Ingredients

The following ingredients have 5 Servings
  • 2 cups elbow macaroni
  • ¼ cup butter (divided)
  • 3 tablespoons flour
  • 1 teaspoon seasoned salt (like Lawry's Seasoned Salt)
  • ½ teaspoon dry mustard
  • freshly ground black pepper (to taste)
  • 2 cups milk (warmed for 1 minute in microwave)
  • 1 ½ cups shredded sharp cheddar cheese
  • 8 ounces Velveeta (cubed)
  • ¼ cup Italian style panko bread crumbs

Instruction

  • Cook the elbow macaroni in boiling, salted water for 6 minutes (or 2 minutes shy of the package directions). Drain and set aside.
  • Meanwhile, preheat oven to 350 F degrees. Lightly coat a 1 ½ quart baking dish with nonstick cooking spray. Set aside.