Ingredients
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1 (7 ounce) package elbow macaroni
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6 tablespoons butter or 6 tablespoons margarine, divided
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3 tablespoons all-purpose flour
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2 cups milk
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1 (8 ounce) package cream cheese, cubed
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2 cups shredded cheddar cheese
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2 teaspoons spicy brown mustard
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3/4 cup dry breadcrumbs
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2 tablespoons minced fresh parsley
Instructions
- Cook macaroni according to package directions.
- Meanwhile, melt 4 tablespoons butter in a large saucepan. 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 cheese is melted and sauce is smooth.
- Drain macaroni; add to the cheese sauce and stir to coat.
- Transfer to a greased shallow 3-qt. baking dish.
- Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni.
- Bake, uncovered, at 400° for 15-20 minutes or until golden brown.