Ingredients
- 16 ounces jumbo elbow macaroni
- 8 tablespoons butter, divided (3 tablespoons melted)
- 7 tablespoons all-purpose flour
- 4 cups 2% milk
- 1 package Parmesan Peppercorn Cheese Ball Mix, (2 packets)
- 1 pound processed cheese spread loaf (such as Velveeta®), cubed
- 1 cup shredded Colby Jack cheese
- 1 (5 ounce) package garlic & butter croutons, coarsely crushed
Directions
- Preheat oven to 350°F. Prepare pasta according to package directions until al dente; drain. Set aside.
- Meanwhile, in a large saucepan, heat butter over medium-high heat until melted. Whisk in flour; cook, whisking constantly, 1 minute. Whisk in milk and both packets of Parmesan Peppercorn Warm Dip Mix. Bring to a simmer, whisking constantly. Reduce heat and simmer, whisking constantly, until sauce thickens, about 3 minutes.
- Stir in both cheeses; salt and pepper as desired. Simmer, stirring constantly, until melted and smooth. Stir in cooked macaroni; mix to coat well. Transfer to a greased 13×9-inch baking dish.
- In small bowl, combine 3 tablespoons melted butter and crushed croutons. Toss to coat well. Sprinkle over macaroni.
- Bake, uncovered, until bubbly and golden brown, about 40-45 minutes. Let stand 5-10 minutes before serving.