Elbow macaroni baked in a rich Monterey Jack, Gouda, and Velveeta cream sauce, topped with buttery seasoned breadcrumbs for a golden, crunchy finish. Comfort food with the perfect crispy top.
Ingredients
- 4 cups cooked elbow macaroni or pasta shells
- 1½ cups shredded Monterey Jack cheese
- 1 cup shredded Gouda cheese
- 1½ cups cubed Velveeta cheese
- 1½ cups heavy cream
- 1 cup whole milk
- 4 Tbsp butter
- 4 Tbsp all purpose flour
- 1 tsp salt
- ½ tsp white pepper
- ¾ cup seasoned breadcrumbs
- 2 Tbsp melted butter
Instructions
Preheat oven to 375°. Grease a 9×13 baking dish and set aside.
Prepare the Cheese Sauce Melt butter in a heavy saucepan over medium heat. Once melted, whisk in flour.
Cook while whisking constantly for 1 minute to remove raw flour taste. Slowly pour in heavy cream and milk while whisking continuously.
Continue whisking until mixture is smooth and begins to thicken, about 3 to 5 minutes. Reduce heat to low.
Add Velveeta cubes and stir until completely melted and smooth. Gradually stir in Monterey Jack and Gouda cheeses.
Stir constantly until cheese is fully melted and sauce is silky. Season with salt and white pepper.
Assemble Fold cooked pasta into cheese sauce until evenly coated. Transfer to prepared baking dish and spread evenly.
In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over macaroni.
Bake uncovered for 30 minutes until bubbly and golden brown. Allow to rest 5 minutes before serving.