Creamy Broccoli and Velveeta Mac Bake

1.Preheat your oven to 350°F (175°C).

2.Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. In the last 3 minutes of cooking, add the broccoli florets and sliced baby carrots to the boiling water to blanch them. Drain the pasta and vegetables well and set aside.

3.In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux without browning.

4.Gradually whisk in the warmed milk, continuing to stir until the mixture thickens and becomes smooth, about 4-5 minutes.

5.Reduce the heat to low and add the cubed Velveeta cheese, stirring until completely melted and the sauce is creamy.

6.Season the cheese sauce with garlic powder, onion powder, salt, and freshly ground black pepper to taste. Remove from heat.

7.In a large mixing bowl, combine the cooked pasta, blanched broccoli and carrots, and the cubed leftover breaded pork chops. Pour the creamy Velveeta cheese sauce over the mixture and gently fold to combine everything evenly.

8.Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.

9.If desired, mix the shredded sharp cheddar cheese, panko breadcrumbs, and olive oil in a small bowl. Sprinkle this mixture evenly over the top of the casserole for a crunchy, golden topping.

10.Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden and bubbly and the casserole is heated through.

11.Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the casserole to set slightly.