Macaroni with chunks of Cheddar cheese is baked until bubbling golden brown for a soothing and satisfying supper. Country style Dijon mustard and white pepper are blended with the cream cheese to form a thick sauce to coat the pasta.
- 1 pound uncooked dried elbow macaroni
- 1/2 cup Butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 (8-ounce) packages cream cheese, softened
- 2 tablespoons country-style Dijon mustard
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon white pepper
- 16 ounces Cheddar Cheese, cubed 1/2-inch
- 1 cup fresh bread crumbs
- 2 tablespoons Butter, melted
- 2 tablespoons chopped fresh parsley
- Preheat oven to 400°F. Cook macaroni according to package directions. Drain.
- Meanwhile, melt 1/2 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).
- Add milk, cream cheese, mustard, salt and pepper. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes).
- Stir in cooked macaroni and cheese. Spoon the mixture into ungreased 2-quart casserole.
- Stir together all crumb topping ingredients, crumbs, melted butter and chopped fresh parsley in small bowl; sprinkle over macaroni and cheese.
- Bake for 15 to 20 minutes or until heated through and golden brown.