1½cupsshredded sharp cheddar cheese (or a mixture of a variety of cheeses)
4ouncesVelveeta,cut into about 8 pieces (it makes it easier to melt)
For the Toasted Bread Crumb Topping
¼cupItalian seasoned panko bread crumbs
1tablespoonchopped fresh parsley
Bring a large pot of salted water to boil. Add pasta and boil for 5 minutes. Transfer the partially cooked pasta to a colander to drain.
Add butter to the dry, warm pot and place over MEDIUM heat. Once butter has melted, stir in flour, and cook for 3 to 5 minutes stirring constantly to form a roux. Add all-purpose seasoning, ground mustard, and pepper. Slowly add milk, whisking well as you add it. Cook and stir until bubbly and slightly thickened, about 3 to 4 minutes.
Add cheddar and Velveeta (or your cheese of choice). Cook, stirring constantly, until melted.
Add partially cooked pasta to the cheese sauce and stir to coat. Bring to a low boil then reduce the heat to LOW, cover, and cook for 15 to 20 minutes or until pasta is tender and cheese sauce has reduced a bit.
Transfer the mac and cheese to a serving dish.
Toasted Bread Crumb Topping
Place bread crumbs in a small non-stick skillet and place over MEDIUM LOW heat. Cook, shaking pan occasionally, until lightly browned and toasted, approximately 3 to 4 minutes. Watch closely to avoid burning.
Remove the skillet from the heat and add the parsley. Toss to combine and then sprinkle the mixture over the mac and cheese before serving.
Leftovers reheat really well in the microwave. If needed, add a splash of milk to make it creamier when reheating.