Preheat your oven to 350°F (180°C). This ensures that your casserole will bake evenly and achieve that golden-brown top.
Cook the elbow macaroni according to the package directions in salted water. Make sure to drain it once it’s al dente; this prevents it from becoming mushy later.
While the pasta cooks, melt the butter in a saucepan over medium heat. Once melted, add the flour and stir constantly for 1 to 2 minutes to create a roux. It should be a pale golden color and smell slightly nutty.
Add the onion powder, garlic powder, and mustard powder to the roux, stirring well to combine. This is where the flavors begin to develop, creating a wonderful base for your cheese sauce.
Gradually pour in the milk while whisking continuously. This helps to avoid lumps and creates a silky sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2 minutes.
Once thickened, add the cubed Velveeta cheese to the sauce. Stir until completely melted and smooth. This is the moment you’ve been waiting for—the cheese should be gooey and irresistibly creamy!
Remove the saucepan from heat and stir in the shredded cheddar until it’s fully melted. This adds an extra layer of flavor that enhances the dish.
Combine the cooked macaroni with the cheese sauce, stirring until every piece is coated in that velvety goodness.
Transfer the cheesy macaroni into a greased casserole dish. Make sure to spread it evenly in the dish for even baking.
In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture over the macaroni, followed by a handful of additional shredded cheddar cheese for that golden crust.
Bake in the preheated oven for approximately 20 minutes, or until the top is golden and crispy. The aroma will fill your kitchen, making it hard to resist!
Once baked, remove from the oven and garnish with finely chopped parsley if desired. Serve warm and enjoy the cheesy goodness of Velveeta Mac and Cheese.
