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Ingredients
- 2 lbs elbow macaroni
- 1 large block of Velveeta Cheese
- 2 12 ox. packg. of shredded cheddar
- 8 tbsp. of flour
- 8 tablespoons of butter
- 1/2 stick of butter per tray to blend in macaroni
- 1 stick of butter
- 2 cups panko bread crumbs.
Details
Servings 2
Preparation
Step 1
Boil macaroni and drain. Place 1 lb in each tray.
Blend in 1/2 stick of butter.
Blend in 1/4 of the block of Velveeta cut in cubes in each tray.
Make a béchamel sauce: Melt 8 tbsp. of butter. Stir in the 8 tbsp. of flour until well blended. Add 4 cups of milk and some nutmeg. Keep stirring until mixture thickens.
Once it is thick, add the remaining Velveeta (I/2 large box cubed) and stir until fully blended. Put half of the sauce in each tray and blend thoroughly.
Place 1 pkg of shredded cheese on top of each tray
Melt the stick of butter and add panko crumbs to a saute pan. Brown lightly. Divide and put on top of the shredded cheese.
Bake at 350 for approx. 30 minutes or until cheese bubbles.
You can do it ahead of time and refrigerate and then bake the next day.
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