This recipe starts with a base bechamel sauce, but then it becomes so much more with the addition of cream cheese followed by cubes of cheddar. I love the end result with pockets of golden cheddar cheese melting throughout. Decadence, it’s right here.
Ingredients:
7 oz pckg elbow macaroni, uncooked
1/4 cup butter
3 Tbsp all purpose flour
2 cups milk
8 oz. cream cheese
1.2 tsp salt
1.2 tsp pepper
2 tsp Dijon mustard
2 cups cheddar cheese, cut into 1/2″ cubes
1 cup bread crumbs
2 Tbsp butter, melted
2 Tbsp parsley, finely chopped
Directions:
Heat oven to 375 F.
Cook macaroni according to package directions; drain. Set aside.
Meanwhile, in a large saucepan, melt 1/4 cup butter. Stir in flour and cook over medium-high heat, stirring constantly until smooth and bubbly. Continue to cook for an additional few minutes to develop a light gold color.
Stir in milk slowly, adding a little at a time with constant stirring or whisking. Mixture should remain smooth with very few, if any lumps.
Reduce heat to medium. Add salt, pepper and mustard. Stir. Add cream cheese and stir until completely melted and sauce has thickened. This takes about 3 to 5 minutes.
Stir in cooked macaroni and cheese cubes. Pour into a 2 qt casserole dish for baking.
In a small bowl, stir together bread crumbs, melted butter and parsly. Sprinkle evenly over the macaroni and cheese.
Bake 15 to 20 min or until golden brown and heated through. Serve as a side or as the main dish.
