Ingredients

The following ingredients have 4 Servings
  • 16 ounces Elbow macaroni (Or shell pasta)
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 3 1/2 cups freshly shredded sharp cheddar cheese  (divided)
  • 1/2 cup freshly shredded parmesan cheese
  • 6 ounces Velveeta cheese (cubed)
  • 1 teaspoon kosher salt (more or less to taste)
  • 1/2 teaspoon black pepper (more to taste)
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • ½ cup freshly shredded sharp cheddar cheese
  • 1 cup pretzels (crushed )
  • ½ cup panko breadcrumbs
  • 1 teaspoon dried parsley flakes

Instruction

  • Preheat oven to 425 degrees and spray a 9x13-inch baking dish with non-stick cooking spray.
  • Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook about 3 minutes less than the package directions call for. Drain and set aside.
  • Place the empty pot back on the stove and add butter. Melt over medium heat. Whisk in flour and cook for 2-3 minutes, stirring often, until golden. Whisk in the milk and heavy cream. Simmer, whisking frequently, until the sauce thickens; 3-5 minutes.
  • Whisk in the a salt, black pepper, ground mustard, garlic powder, onion powder and dijon mustard.
  • Turn off the heat and add the Velveeta, Parmesan and 3 1/2 cups of the sharp cheddar. Stir constantly until all of the cheese is melted. Taste and adjust seasonings as desired.
  • Add the drained macaroni to the pot and stir to coat, then pour the mixture into the prepared baking dish.
  • In a small bowl, combine the topping ingredients - crushed pretzels, 1/2 cup of shredded cheddar, Panko breadcrumbs and dried parsley. Sprinkle evenly over the macaroni.
  • Bake uncovered for 15-18 minutes, or until golden brown and bubbly. Let rest 10 minutes before serving.