Super Creamy Macaroni and Cheese

There are not many dishes that I would turn my oven on in August for…I mean, who wants that extra heat?!  This meal, however, is totally worth the added warmth!

I’ve made mac & cheese before, but never have I made a version so creamy and luscious!  Even the leftovers were velvety (not dry like leftover mac & cheese can be) thanks to the Velveeta!  This may be my go-to mac & cheese recipe from now on.  The crispy panko topping was the perfect complement to the intense creaminess.  I loved it (as did everyone else who had it)!  This recipe uses a few pots and pans, but it’s totally worth it!

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*Notes: Two things about the pictures mainly:

  • I was making this for a large crowd, so all the ingredients are doubled in my pictures.
  • In my haste to get the meal on the table, I completely forget to take pictures of the panko topping.  Don’t skip it though!  It was so good!!  (I didn’t even take a picture of the final product, which makes me sad…)

Start by preheating your oven to 350°…

  • Heat 3½ cups whole milk in a saucepan over medium-low heat.  (You just want to warm the milk through.  You DO NOT want it to boil!)

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  • Bring a large pot of water to a boil.
  • Cook a box of pasta (I used cavatappi) until just al dente.

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  • Drain and return to the pot.  Set aside until the cheese sauce is done.

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  • Meanwhile, melt a stick of butter over medium-high heat.

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  • Season melted butter with some s&p.

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  • Sprinkle in ½ cup of flour and whisk to combine.

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  • Let cook for a minute or two.
  • Pour in the warm milk, whisking continuously as you pour.

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  • Pour in ¼ cup chicken broth.

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  • Whisk until the sauce thickens.

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  • Cube ½ pound Velveeta cheese.

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  • Add the Velveeta to the sauce.

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  • Add 1 bag of shredded cheddar cheese.

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  • Continue to whisk until the cheese is completely melted.

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  • Pour the sauce over the pasta.
  • Stir to combine.
  • Pour the pasta into a baking dish.

  • Melt the 2 tablespoons salted butter in the microwave.
  • Mix in ½ cup panko and some chopped parsley.
  • Sprinkle the breadcrumb mixture on top of the pasta.
  • Bake, uncovered, for 30 minutes, until the breadcrumbs are golden.

Enjoy!

One Year Ago: Greek Pasta Salad

Super Creamy Macaroni & Cheese (serves 8)

INGREDIENTS:

  • 3½ cups whole milk
  • 1 box cavatappi pasta
  • 1 stick unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup flour
  • ¼ cup chicken broth
  • ½ pound Velveeta cheese, cubed
  • 2 cups shredded cheddar cheese
  • nonstick cooking spray
  • 2 tablespoons salted butter
  • ½ cup panko breadcrumbs
  • 1 tablespoon parsley, chopped

DIRECTIONS:

  • Preheat your oven to 350°.
  • Pour the milk into a saucepan.
  • Place the milk over medium-low heat.  Do not let it boil!
  • Bring a large pot of water to a boil.
  • Add the pasta and cook until just al dente, stirring occasionally.
  • Drain and set aside.
  • Meanwhile, melt the butter in a large skillet over medium-high heat.
  • Season with the salt and pepper.
  • Add the flour and whisk to combine.
  • Let cook for a minute or two.
  • Pour in the warm milk, whisking constantly.
  • Whisk in the chicken broth.
  • Add the Velveeta and cheddar cheeses.
  • Stir until the cheese is fully melted and incorporated.
  • Coat a baking dish with nonstick cooking spray.
  • Add the cheese sauce to the pot with the pasta.
  • Stir to combine, then pour into the baking dish.
  • Melt the salted butter in the microwave.
  • Mix in the panko and parsley.
  • Sprinkle the breadcrumb mixture on top of the pasta.
  • Bake, uncovered, for 30 minutes, until the breadcrumbs are golden.

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