Bring a large pot of salted water to a boil.

Add the elbow noodles and cook 1 minute under al dente (they will finish in the oven).

Drain and set aside.

❗️ IMPORTANT: For this recipe, slow and low wins the game.

This is what gives you a silky, restaurant-level cheese sauce without scorching or gritty texture.

In a large pot, melt the 4 tbsp butter over medium to medium-low heat.

Add the diced onion and sauté until translucent only — not browned.

You’re gently softening the onion so it melts into the sauce and gives you that deep, subtle flavor my Italian family has always used.

Sprinkle in the flour and whisk continuously to form a smooth roux, keeping the heat medium-low.

Pour in the white wine first and whisk. It will look a little goopy — that’s totally fine.

Begin adding the milk slowly, about ½ cup at a time, whisking continuously over low heat.

Once all the milk is added, increase the heat slightly and bring the sauce to a gentle low boil.

As soon as it reaches a boil, drop it down to a very low simmer.

Continue whisking until the sauce thickens enough that you can run your finger down the back of the spoon and the line stays.

Reduce heat to low.

Most of the cheddar (save 1 cup for topping)

Most of the mozzarella (save ¼ cup for topping)

All of the Gruyere

Stir slowly until melted and smooth.

Add the Velveeta cubes and stir until completely melted.

Taste the sauce and season with salt and cracked black pepper.

Always taste after adding cheese — it adds salt on its own.

Preheat oven to 350°F.

Grease a 9×13 baking dish.

Add a thin layer of cheese sauce to the bottom.

Add half the cooked noodles.

Sprinkle a little of the reserved mozzarella.

Pour half the cheese sauce over top.

Add the remaining noodles.

Add the remaining sauce.

Gently mix so all noodles are coated.

Top with the reserved cheddar and mozzarella.

In a bowl, combine 1½ cups seasoned panko with 4 tbsp melted butter.

Sprinkle evenly over the top for that perfect golden crunch.

Bake uncovered at 350°F for 45–50 minutes, or until bubbling and beautifully golden brown.