Velveeta Mac and Cheese
6 servings
portions15 minutes
temps actif40 minutes
temps totalIngrédients
2 cups elbow macaroni (measured dry, approx. 8 ounces)
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
½ teaspoon onion powder
1 cup whole milk
8 ounces Velveeta (cubed)
½ cup sharp cheddar cheese (shredded, about 2 ounces)
¼ cup Panko bread crumbs
2 tablespoons sharp cheddar cheese (shredded)
1 tablespoon salted butter (melted)
Instructions
Preheat the oven to 350°F.
To make the topping, combine breadcrumbs, cheddar cheese, and melted butter. Set aside.
Bring a medium saucepan of salted water to a boil. Cook the elbows al dente (firm) according to package instructions. Drain well, do not rinse.
Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder and cook for 1 minute while whisking.
Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.
Remove from heat and add ½ cup cheddar cheese and the drained pasta. Stir well to combine.
Transfer the macaroni mixture to a 2-quart baking dish and sprinkle with the topping.
Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.
Rest 5 minutes before serving.
Nutrition
Taille de Portion
-
Calories
394 kcal
Lipides Totaux
15 g
Lipides Saturés
9 g
Lipides Insaturés
-
Acides Gras Trans
-
Cholestérol
46 mg
Sodium
764 mg
Glucides Totaux
45 g
Fibres Diététiques
2 g
Sucres Totaux
7 g
Protéines
19 g
6 servings
portions15 minutes
temps actif40 minutes
temps total