- 7 oz. elbow macaroni (this equates to 2-1/3 dry measure cups)
- 3 T. butter
- 8 oz. cream cheese, cubed
- 2 tsp. spicy brown mustard
- 6 T. butter, divided
- 2 Cups milk
- 8 oz. cheddar cheese, shredded
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 Cup dry, seasoned bread crumbs
Preheat oven to 400 degrees. Cook macaroni according to package directions. Meanwhile, melt 4 T. butter in a large saucepan. Stir in flour until smooth. Slowly and gradually add milk, stirring constantly. Bring mixture to a boil; cook and stir for 1 - 2 minutes, until thickened. Reduce heat; add cheeses, mustard, salt, and pepper. Stir until cheeses are melted and sauce is smooth. Drain macaroni and add to cheese sauce. Pour into a greased, shallow 3-quart baking dish. Melt the remaining butter and toss with the breadcrumbs. Sprinkle over macaroni. Bake, uncovered, in a 400 degree oven for about 15 minutes or until golden brown.
I got this recipe many years ago from a Taste of Home magazine, but can now be found on tasteofhome.com.