Homemade Macaroni and Cheese

This is just oh so good and the definition of comfort food! I grew up with a version of this classic. The base sauce with noodles comes from Auntie in the Grandma Lyman Cookbook and she always made it when I was growing up. I added my little twist on it to just take it way over the edge. Even Justin likes this and he's definitely not a mac and cheese fan. If your in need of good old fashion comfort food cooking, look no further cause nothing beats this!!

2 T butter
5 T flour
2 cups milk
1/2 t onion salt
1/2 t pepper
2 cups cubed Velveeta cheese (or I just do 1/3 of the 32oz block...or a whole small package)
1/2 c grated cheddar cheese + 1 cup
1 lb cooked elbow macaroni
2 c grated Monterey Jack cheese
Panko bread crumbs

Melt butter in small saucepan. Whisk in flour. Whisk 1 cup milk. Then add onion salt and pepper. Mix in 1 more cup of milk and keep heat low. Add Velveeta cheese and cheddar cheese. Simmer on low until cheese is completely melted - it will be thin. Pour over macaroni. Now at this point you can just serve as you would any other macaroni and cheese. OR you can take it to the next level and make it baked.

Add 1 cup Monterey Jack cheese to the macaroni and stir till well combined. Pour 1/2 of your mixture in a deep baking dish (bigger than 8x8, but smaller than 9x13). Sprinkle on 1/2 cup each of cheddar cheese and Monterey Jack. Pour the remaining 1/2 of the macaroni mixture. Top with 1/2 cup each of cheddar cheese and Monterey Jack. Coat the top with Panko bread crumbs. Spray top with nonstick cooking spray or melted butter. Bake at 350 degrees for about 20-30 minutes or until breadcrumbs are golden brown and cheese is bubbly. ENJOY!!!

PS - This is AWESOME as leftovers!!