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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is by far the creamiest, tastiest and most special macaroni and cheese I have ever tried. I'm not usually a fan of homemade macaroni and cheese, but when a friend served this, I had to have the recipe. Since it's so little fuss and well received, it's a terrific potluck dish. Ingredients:
1 package (7 ounces) elbow macaroni |
6 tablespoons butter, divided |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups milk |
1 package (8 ounces) cream cheese, cubed |
2 cups (8 ounces) shredded cheddar cheese |
2 teaspoons spicy brown mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup dry bread crumbs |
2 tablespoons minced fresh parsley |
Directions:
1. Preheat oven to 400°. 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.
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 shallow 3-qt. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, 15-20 minutes or until golden brown. Yield: 6-8 servings.
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