½ cup shredded sharp cheddar cheese about 2 ounces
Topping
¼ cup Panko bread crumbs
2 tablespoons shredded sharp cheddar cheese
1 tablespoon melted salted butter
Directions :
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.
