Creamy Macaroni & Cheese

Mandy Hamilton

A Pineywoods Home Health Care, Inc.

1 package (7 oz.) elbow macaroni
6 Tbsp. butter or margarine, divided
3 Tbsp. all-purpose flour
2 cups milk
1 package (8 oz.) cream cheese, cubed
2 cups shredded cheddar cheese
2 teaspoons spicy brown mustard
½ teaspoon salt
¼ teaspoon pepper
¾ cup dry bread crumbs
2 Tbsp. minced fresh parsley

Cook macaroni according to package directions. While the macaroni is cooking, melt 4 Tbsp. butter in a large saucepan. Stir in flour slowly, until smooth and mixture becomes bubbly. Gradually add milk. Bring to a boil; cook and stir for approximately 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, coating all macaroni well. Pour into a greased shallow 3-quart baking dish. Melt remaining butter and toss with bread crumbs and parsley. Sprinkle over the macaroni. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown on top.

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