Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs.
Ingredients
- ounces macaroni: 7 piece
- butter: 0.25 cup
- all-purpose flour: 3 Tbsp
- milk: 2 cups
- cream cheese: 1 pack (8 ounce pack)
- salt: 0.5 tsp
- black pepper: 0.5 tsp
- Dijon mustard: 2 tsp
- cheddar cheese: 2 cups (shredded)
- dry bread crumbs: 1 cup
- butter: 2 Tbsp
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
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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. Alberta Rose
