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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.

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