Total time: 30 mins | Yield: 8 servings | Prep: 15 mins | Cook: 15 mins

Ingredients

1 3/4 cups uncooked elbow macaroni

6 tbsp butter, divided

3 tbsp all-purpose flour

2 cups whole milk

1 pkg. (8 oz.) cream cheese, cubed

2 cups shredded cheddar cheese

2 tsps spicy brown mustard

1/2 tsp salt

1/4 tsp pepper

3/4 cup dry breadcrumbs

2 tbsp minced fresh parsley

Instructions

  1. Preheat oven to 400°F. Cook macaroni according to package directions. Meanwhile, melt 4 tbsp butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
  2. 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.
  3. Transfer to a greased 9×13″ baking dish. Melt remaining buttes; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, until golden brown, 15-20 minutes.