Total Time
Prep 15 mins
Cook 15 mins

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 Nutrition


  1. Cook macaroni according to package directions.
  2. 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, salt and pepper. Stir until cheese is melted and sauce is smooth.
  3. Drain macaroni; add to the cheese sauce and stir to coat.
  4. Transfer to a greased shallow 3-qt. baking dish.
  5. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni.
  6. Bake, uncovered, at 400° for 15-20 minutes or until golden brown.


Most Helpful

I've made this for a few years (originally printed in Taste of Home) and it has been a hit each and every time I've ever served it. Kids LOVE, LOVE, LOVE it and adults aren't too far behind! I just served it last night at a potluck for 20 people and everyone was asking for the recipe. Super cheesy, tasty and filling. For the "spicy brown mustard" I often use dijon mustard but yellow mustard works too. Yum!!

Baker Barb September 25, 2006

Right up there with the best macaroni and cheese dishes I have had in the past. Nice and thick and creamy, roof of the mouth sticking heaven is what it is!

vickyferland63 March 27, 2011

so i made this again today for lunch...this time, i did not bake it...and wow...even though i used low-fat milk and low-fat cream tastes amazing!!!

Aarti D. January 29, 2009

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