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!

*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!)

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

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

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

• Season melted butter with some s&p.

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

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

• Pour in ¼ cup chicken broth.

• Whisk until the sauce thickens.

• Cube ½ pound Velveeta cheese.

• Add the Velveeta to the sauce.

• Add 1 bag of shredded cheddar cheese.

• Continue to whisk until the cheese is completely melted.

• 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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