Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
Make Cheese Sauce: In a saucepan, combine 1/2 cup of milk and Velveeta. Cook over medium heat, stirring frequently, until the Velveeta is completely melted and the sauce is smooth.
Combine Ingredients: In a large mixing bowl, whisk together the eggs, melted butter, garlic powder, paprika, salt, and pepper. Stir in 1 cup each of shredded cheddar and Monterey Jack cheese. Pour this mixture over the cooked macaroni and toss to coat well.
Assemble: Pour the macaroni mixture into the prepared baking dish. Top with the remaining 1 cup of each shredded cheese, then sprinkle with panko breadcrumbs.
Bake: Bake for 25 minutes, or until the top is golden brown and the cheese is bubbly.
Enjoy!
This creamy, cheesy baked macaroni and cheese will have everyone going for seconds — and thirds! Serve hot and enjoy the ultimate comfort food.
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