Ingredients:

  • 1 lb Elbow macaroni
  • 2 tbsp Kosher salt
  • 1 lb Velveeta
  • 1 cup Sharp yellow cheddar
  • 1/2 cup Unsalted butter
  • 1/2 cup All purpose flour
  • 2 cups Whole milk (room temperature)
  • 1/2 cup Heavy cream
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dry mustard
  • 1 cup Panko breadcrumbs
  • 1/4 cup Grated Parmesan

Instructions:

  1. Boil the 1 lb of elbow macaroni in water seasoned with 2 tbsp Kosher salt. Cook it for 2 minutes less than the package directions.
  2. In a large pot, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all purpose flour and cook for 2 minutes until it smells like toasted shortbread and begins to sizzle softly.
  3. Slowly pour in 2 cups of whole milk and 1/2 cup heavy cream, whisking constantly. Continue cooking until the sauce thickens enough to coat the back of a spoon. This usually takes about 5 minutes of gentle simmering.
  4. Lower the heat and add the 1 lb of cubed Velveeta and 1/2 tsp each of garlic powder and dry mustard, plus 1 tsp smoked paprika. Stir until the cubes disappear into a smooth, glossy river of yellow.
  5. Fold in the 1 cup of freshly shredded sharp cheddar. Stir gently until just melted.
  6. Pour the drained macaroni into the cheese sauce. Stir carefully to ensure every single tube is filled with that velvety liquid gold.
  7. In a small bowl, mix 1 cup Panko breadcrumbs with 2 tbsp melted butter and 1/4 cup grated Parmesan. This layer is what separates a good meal from a legendary one.
  8. Transfer the mixture to a 9x13 baking dish. Sprinkle the Panko mixture evenly over the top. Bake at 375°F for 15 minutes until the top is golden brown and the edges are bubbling aggressively.