I’m not usually a fan of homemade macaroni and cheese, but when a friend served this, I had to have the recipe. This is by far the creamiest, tastiest and utterly best macaroni and cheese I have ever tried. Since it’s simple to make and well received, it’s a terrific potluck dish.
—CATHERINE OGDEN MIDDLEGROVE, NY
START TO FINISH: 30 MIN. • MAKES: 6-8 SERVINGS
1 package (7 ounces) elbow macaroni
6 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 package (8 ounces) 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 bread crumbs
2 tablespoons minced fresh parsley
1. Preheat oven to 400°. Cook the macaroni according to the package directions. Meanwhile, use a large saucepan to melt 4 tablespoons butter. Stir in the 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 it, uncovered, 15-20 minutes or until golden brown.