- 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 (8 ounces) 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
- Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
- 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.
- Transfer to a greased shallow 3-qt. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, 15-20 minutes or until golden brown. Yield: 6-8 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Company Mac and Cheese
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"This was a little too mustardy and too many bread crumbs.for my taste, although it was easy to make and I got a couple rave reviews when I took k it to a potluck."
"I made this tonight and while we liked it, it was way to grainy. How do I make it less grainy? I'm not the best cook :)"
"This was the best Mac and cheese I have ever had!!! My brother said it was award winning, I'll make it for a party!! I just put ritz crackers on it instead of bread crumbs!! Thank you for posting it!!"
"Just made this tonight and my husband, who is a chef, LOVED it!! I didn't add the mustard (just didn't sound good) and used Ritz crackers for the topping and I used Penne instead of elbow!! Holds sauce better! Will be my go to Mac & Cheese dish from now on!!"
"HOLY COW, this is amazing. I've tried countless macaroni and cheese recipes and this one is by far my favorite. My husband actually said "this is the best Mac and cheese I've EVER had." I really think that any negative reviews on this recipe are from people who didn't make it correctly. For one, with any recipe involving a roux (flour and butter) you must cook the roux (with a good boil!) while stirring constantly for at least two minutes, and then do the same thing again after adding the milk (for two minutes!). This eliminates any flour taste. Two, you want it to be really cheesy before baking it because it firms up in the oven so if it's more cheesy going in the oven then it will be the perfect consistency after baking.I followed the recipe exactly except I used about 10 oz of noodles, 1/4 cup more milk, and used country style Dijon mustard instead of the spicy. It was amazing!! Everyone asked for seconds."