Ingredients
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1 1/2 cups uncooked elbow macaroni
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1 lb Velveeta cheese, cubed
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3 tablespoons butter
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2 tablespoons flour
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2 cups milk or 2 cups half-and-half
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2 tablespoons prepared mustard (yellow OR Dijon)
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1 (8 ounce) package cream cheese, softened
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salt & freshly ground black pepper (I use seasoned salt)
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1 -2 tablespoon dried parsley
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1 1/2 cups dry breadcrumbs
Instructions
- Set oven to 350 degrees F.
- For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
- In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
- In a medium saucepan melt butter, add flour; stir well.
- Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
- Add in parsley then pour over macaroni mixture.
- Transfer to a large casserole dish.
- Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
- Bake for 30-40 minutes or until top is a light golden brown.