I made this for a “Back to School” party and turned it into appetizers by filling phyllo cups(find them in the freezer aisle with the pie crusts) with it before adding the breaded topping and baking.
Ingredients:
7 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a 3 quart saucepan over medium heat, melt butter and stir in flour. 4. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. 5. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. 6.Add cooked macaroni and Cheddar cheese.
5.Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
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