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1 (7 oz.) pkg. elbow macaroni 6 Tbsp. butter or margarine, divided 3 Tbsp. all-purpose flour 2 c. milk 1 (8 oz.) pkg. cream cheese, cubed 2 c. (8 oz. pkg.) shredded Cheddar cheese 2 tsp. spicy brown mustard 1/2 tsp. salt 1/4 tsp. pepper 3/4 c. dry bread crumbs 2 Tbsp. minced fresh parsley 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 and 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-quart baking dish. Melt the remaining butter. Toss with bread crumbs and parsley. Sprinkle over macaroni. Bake uncovered at 400 degrees for 15 to 20 minutes or until golden brown. Yields 8 to 10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |