Prepare the Macaroni: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Cook the 1 lb of elbow macaroni according to the package instructions until al dente. Drain the macaroni and set it aside.
Make the Cheese Sauce: In a large saucepan over medium heat, melt the 1 lb of Velveeta cheese with the ½ cup of milk, stirring frequently until the sauce is smooth and creamy. Stir in the 4 tablespoons of melted butter, 2 beaten large eggs, ½ teaspoon of garlic powder, and ½ teaspoon of paprika until well combined. Gradually add the 2 cups of shredded cheddar cheese and 2 cups of shredded Monterey Jack cheese, stirring constantly until they are fully melted and incorporated into the sauce. Season the sauce with salt and pepper to taste.
Combine & Bake: In a large mixing bowl, combine the cooked elbow macaroni with the prepared cheese sauce, stirring until the macaroni is evenly coated. Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly. Sprinkle a layer of seasoned panko crumbs over the top for a crispy topping. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese sauce is bubbly.
Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with additional shredded cheese, if desired, and serve hot as a comforting main dish or side.
Enjoy this deliciously creamy baked mac and cheese!
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