1teaspoonall purpose seasoninglike Lawry's Seasoned Salt
½teaspoondry ground mustard
freshly ground black pepperto taste
2cups2% milk(warmed for 1 minute in microwave)
1½cupsshredded sharp cheddar cheese (or a mixture of a variety of cheeses)
4ouncesVelveetacut 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 the pasta and boil for 5 minutes. Transfer the partially cooked pasta to a colander to drain.
Add the butter to the dry, warm pot and place it over MEDIUM heat. Once the butter has melted, whisk in the flour, and cook, whisking constantly, for 2 to 3 minutes to form a roux. Add the all-purpose seasoning, ground mustard, and pepper. Slowly add the milk, whisking well as you add it. Cook and stir until bubbly and slightly thickened, about 3 to 4 minutes.
Add the cheddar and Velveeta (or your cheese of choice). Cook, stirring constantly, until melted.
Add the 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 the pasta is tender and cheese sauce has reduced a bit.
Transfer the mac and cheese to a serving dish.
Toasted Bread Crumb Topping
Place the bread crumbs in a small nonstick skillet and place over MEDIUM LOW heat. Cook, shaking the 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.