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- 2 and 1/2 cups of medium shell pasta, cooked and drained
- 1/2 cup unsalted butter
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup all purpose flour
- 3 and 1/2 cups milk, warmed (we used 1%)
- 1/4 cup chicken broth
- 1/2 lb. of Velveeta cheese, cubed
- 1/2 lb. of Cracker Barrel's Mediterranean Herb White Cheddar Cheese, cubed (or sharp cheddar cheese)
- Ingredients for Topping:
- 1/2 cup Italian Seasoned panko bread crumbs
- 1 tbsp. parsley
- 2 tbsp. unsalted butter, melted
View Full Recipe at Cooking With Libby
%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20%20Preheat%20oven%20to%20350%20degrees.%20%20Grease%20a%209x13%20inch%20glass%20dish.%3C/p%3E%3Cp%3E2.%20%20In%20a%20saucepan,%20melt%201/2%20cup%20of%20butter,%20salt,%20and%20pepper%20on%20medium%20heat.%20%20Once%20melted,%20add%20flour%20and%20stir%20until%20smooth.%20%20Let%20cook%20for%201%20minute.%3C/p%3E%3Cp%3E3.%20%20Add%20milk%20and%20broth.%20%20Bring%20to%20a%20boil%20while%20whisking.%20%20Add%20the%20cheeses%20and%20stir%20until%20melted.%3C/p%3E%3Cp%3E4.%20%20Take%20cooked%20shells%20and%20place%20them%20in%20greased%20dish.%20%20Pour%20the%20cheese%20over%20the%20top.%3C/p%3E%3Cp%3E5.%20%20Combine%20the%20panko%20crumbs,%20parsley,%20and%20melted%20butter.%20%20Sprinkle%20onto%20the%20top%20of%20the%20shells.%3C/p%3E%3Cp%3E6.%20%20Bake,%20uncovered%20for%2030%20minutes.%3C/p%3E%3Cp%3E**Libby's%20Notes:%20%20This%20dish%20will%20look%20very%20liquidy%20once%20you%20pour%20the%20cheese%20over%20the%20shell%20noodles.%20%20Do%20not%20panic.%20%20Once%20it%20starts%20baking,%20it%20will%20thicken%20up.%3C/p%3E%3Cp%3ERecipe%20Source:%20%20Adapted%20from%20the%20blog,%20Mommy%20I'm%20Hungry.%20%20Original%20recipe%20found%20here.%3C/p%3E){kind=link}