It is a simpler version of Thanksgiving dinner because it does not require the oven. Browning is optional.
Ingredients
Kosher salt
16 oz. 16 oz.
3 tablespoons unsalted butter
¼ cup minced onion
Instant or all purpose flour, 4 tablespoons
3 cups milk
1 ½ cups grated Cheddar cheese
Monterey Jack Cheese, grated 1 1/2 cups
4 oz diced Velveeta cheese
1 tablespoon Dijon mustard
Freshly ground Black Pepper
¼ cup panko breadcrumbs mixed with 1 tablespoon of melted butter.
Directions
Fill a large saucepan with water, salt it, and bring it to a boil. Cook the pasta according to the package instructions until it is just barely tender. Drain pasta well and reserve.
Sauté the onions in butter, melted over medium heat. Continue whisking the flour for about 15 seconds until it is well combined. Continue to whisk constantly while cooking the milk, for 1 to 2 more minutes.
Add cheese and mustard. Whisk until completely smooth and cheese is melted. Add the pasta and coat it with the sauce. Add salt and pepper to taste. Sprinkle the panko mixture over the pasta.
Broil for 3 to 4 mins until the top of the dish is browned.
