Ingredients

2 1/2 c. elbow macaroni, uncooked

3 1/3 c. chicken broth

1 1/2 c. heavy cream

3 c. sharp cheddar cheese, grated

1/4 c. Parmigiano Reggiano cheese, grated

1/2 c. Velveeta cheese, cubed

Salt and pepper to taste

1/2 c. panko bread crumbs

Directions

1.In a large oven safe skillet, bring the chicken broth to a boil. Lower the heat and add in the macaroni. Cook on a low simmer until the noodles are al dente, around 8-9 minutes, stirring often. The broth should mostly be absorbed by the pasta.

2.Stir in the heavy cream to combine. Bring it to a simmer and then add in the cheeses and stir just to combine. Remove it from the heat and let it sit about 2 minutes undisturbed. Stir again to stir in the melted cheeses. Taste it and season with salt and pepper as needed.

3.Turn on your ovens broiler and top the mac and cheese with the panko bread crumbs. Place in the oven and watch it as the top gets bubbly and the panko begins to brown. Remove from the oven and let it set 5 minutes before serving. Enjoy!