Ingredients
The following ingredients have 6 Servings
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon onion powder
- 1 teaspoon dry mustard powder
- 1 cup milk
- ½ pound Velveeta (cubed)
- 2 cups elbow macaroni (measured dry (approx. 8 ounces))
- ½ cup sharp cheddar
- ¼ cup panko breadcrumbs
- 1 tablespoon melted butter
- 2 tablespoons cheddar cheese
Instruction
- Preheat oven to 350°F.
- Cook macaroni al dente according to package directions. Drain.
- Melt butter, flour, mustard powder, and onion powder in a medium saucepan over medium heat. Cook 1-2 minutes.
- Add milk a little at a time whisking after each addition. Bring to a boil, reduce heat and cook 2-3 minutes.
- Stir in cubed Velveeta and continue stirring until melted and creamy. Remove from heat and add sharp cheddar. Stir in macaroni.
- Spread macaroni into a 2QT baking dish. Combine topping ingredients in a small bowl and sprinkle overtop.
- Bake 20 minutes or until hot and crumbs are golden.
