Ingredients
1-3/4 cups uncooked elbow macaroni6 tablespoons butter, divided3 tablespoons all-purpose flour2 cups whole milk1 package (8 ounces) cream cheese, cubed2 cups shredded cheddar cheese2 teaspoons spicy brown mustard1/2 teaspoon salt1/4 teaspoon pepper3/4 cup dry bread crumbs2 tablespoons minced fresh parsley
Preparation
Preheat oven to 400°. 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 cheese sauce and stir to coat.
Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, until golden brown, 15-20 minutes.
