| 7 | | ounces macaroni |
| 1/4 | cup | butter |
| 3 | | tablespoons all-purpose flour |
| 2 | cups | milk |
| 1 | | (8 ounce) package cream cheese |
| 1/2 | | teaspoon salt |
| 1/2 | | teaspoon black pepper 2 teaspoons Dijon mustard |
| 2 | cups | shredded Cheddar cheese |
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| 1 | cup | dry bread crumbs |
| 2 | | tablespoons butter |
| 2 | | tablespoons chopped fresh parsley |
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| | DIRECTIONS: |
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| 1. | | Preheat oven to 400 degrees F (200 degrees C). |
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| 2. | | Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain. |
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| 3. | | In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, andDijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese. |
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| 4. | | Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through. |