Country Style Macaroni and Cheese

I have been making this recipe since my son was small, it's also great made with rotini (corkscrew) pasta ---prep time does not include cooking the macaroni, you may omit the breadcrumb topping if desired.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups  uncooked elbow macaroni
• 1  lb Velveeta cheese, cubed
• 3  tablespoons butter
• 2  tablespoons flour
• 2  cups milk or 2  cups half-and-half
• 2  tablespoons prepared mustard (yellow OR Dijon)
• 1 (8 ounce) package cream cheese, softened
•  salt & freshly ground black pepper (I use seasoned salt)
• 1 -2  tablespoon dried parsley

• TOPPING

• 1 1⁄2 cups  dry breadcrumbs
• 2  tablespoons  melted butter

Directions

1. Set oven to 350 degrees F.
2. For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
3. In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
4. In a medium saucepan melt butter, add flour; stir well.
5. Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
6. Add in parsley then pour over macaroni mixture.
7. Transfer to a large casserole dish.
8. Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
9. Bake for 30-40 minutes or until top is a light golden brown.