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.
- 1 (7 ounce) package elbow macaroni
- 6 tablespoons butter or 6 tablespoons margarine, divided
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 (8 ounce) package cream cheese, cubed
- 2 cups shredded cheddar cheese
- 2 teaspoons spicy brown mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup dry breadcrumbs
- 2 tablespoons 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, 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-qt. baking dish.
- Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni.
- Bake, uncovered, at 400° for 15-20 minutes or until golden brown.
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!!
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!
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 cheese...it tastes amazing!!!