Smoked Velveeta Macaroni and Cheese
Based on a recipe from Brother Jimmy's BBQ
dried elbow macaroni
diced sweet onion
chopped (you can substitute smoked shredded cheddar)
Preheat oven to 350 F
Bring a large pot of salted water to a boil. Cook the pasta until al dente, 7 minutes. Rinse and drain well.
Drain water from pot and add 2 tablespoons of butter over medium-low heat.
Add the onion and cook until just soft.
Add the cubed Velveeta, milk and mustard. Stir and let cook until the cheese has melted and is smooth, stirring often. You want the sauce to thicken until it sticks to a spoon, 10-15 minutes.
Stir in the cooked macaroni. Pour into a lightly greased 9" x 13" baking dish.
Bake for 30-40 minutes or until golden brown and hot.
Melt the remaining 4 tablespoons of butter in a small saute pan.
Add the Panko and stir until golden brown, about 5 minutes.
Sprinkle breadcrumbs over the mac-and-cheese. Slice and serve.