Creamy Macaroni & Cheese
- 6 T. butter, divided
- 3 T. all-purpose flour
- 2 c. milk
- 8-oz. pkg. cream cheese, cubed
- 2 c. shredded Cheddar cheese
- 2 t. spicy brown mustard
- 1/2 t. salt
- 1/4 t. pepper
- 7-oz. pkg. elbow macaroni, cooked
- 3/4 c. soft bread crumbs
- 2 T. fresh parsley, minced
Adapted from gooseberrypatch.com
Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheeses are melted and sauce is smooth. Add macaroni and stir to coat.
Transfer to a lightly greased 3-quart casserole dish.
In a separate saucepan, melt remaining butter and toss with bread crumbs and parsley; sprinkle over macaroni.
Bake, uncovered, at 400 degrees for 15 to 20 minutes, or until golden.
Makes 6 to 8 servings.