Ingredients
» 3 1/2 cups penne pasta cooked al dente and drained
» 3/4 lb Velveeta cheese
» 1 1/2 cup heavy whipping cream
» 1/4 cup extra sharp white cheddar (shredded)
» 1/8 cup grated asiago cheese
» 1/2 cup panko bread crumbs
» 2 tbsp salted butter (melted)
» Salt and pepper to taste
Dice Velveeta into 1-inch by 1-inch cubes. In a medium saucepan, combine diced Velveeta and heavy whipping cream, melt over medium-low heat until smooth. Next, add the shredded white cheddar and asiago cheeses. Keep on medium-low heat until incorporated. Finally, add cooked penne pasta to the cheese sauce. Leave on medium-low heat, uncovered for 5-10 minutes, stirring occasionally. In a mixing bowl, combine panko bread crumbs and melted butter. Pour pasta/cheese mixture into an oven-safe pan. Top with the panko and butter. Place on the top rack of the oven on low broil until golden brown. This is a good recipe to add bacon or broccoli to give it your own twist!
Photography By Joel Riner
As Featured In: 2019 Winter/Spring SPO Edition
