Ingredients

The following ingredients have 4 Servings
  • 16 oz elbow macaroni
  • 8 tbsp butter ((divided))
  • 6 tbsp flour
  • 2 cup milk
  • 1 cup heavy whipping cream
  • 2 cups shredded sharp cheddar ((8oz))
  • 1 1/2 cups shredded Monterey Jack ((6 oz))
  • 4 oz Velveeta ((or substitute cream cheese))
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground pepper ((white pepper is ideal if you want it to blend into the sauce))
  • 1/4 cup shredded Parmesan Cheese
  • 1/2 cup breadcrumbs

Instruction

  • Bring large pot of salted water to a boil and add macaroni. Cook until al dente then drain and set aside.
  • Melt 6 tablespoons of butter in a pot and slowly add flour to make a light blond roux, about 4 minutes. Stir continuously to prevent burning.
  • Gradually add milk and cream to roux. Once all milk is blended with flour, add cheeses in small batches at a time, ensuring each batch is melted into the sauce before more cheese is added. Finally, melt Velveeta into the sauce, stiring to combine.
  • Add seasonings to the sauce and stir in cooked macaroni. 
  • Place breadcrumbs and 2 tablespoons of butter in a pan on medium heat and stir to ensure crumbs are coated with butter. Cook until crumbs are starting to brown. Remove from pan and mix with shredded Parmesan cheese.
  • Sprinkle buttered breadcrumbs and Parmesan mixture over mac and cheese and place under broiler in oven safe pan until crumbs brown.
  • Remove from oven, let cool briefly and serve.