7 oz. (2 cups) uncooked dried elbow macaroni
For the sauce:
1/4 cup butter
2 tbsp. all-purpose flour
2 cups milk
1 (8 oz.) package cream cheese, softened
2 tsp. country-style Dijon mustard
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
8 oz. (2 cups) cheese, cubed
For the crumbs:
1 cup fresh bread crumbs
2 tbsp. butter, melted
2 tbsp. chopped fresh parsley

Homestyle Macaroni & Cheese

1. Heat oven to 400° F. Cook macaroni according to package directions. Drain.
2. Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly for 1 minute. Add milk, cream cheese, mustard, salt and pepper. Continue cooking, stirring occasionally, until sauce is thickened for 3 to 4 minutes.
3. Stir in cooked macaroni and cheese. Spoon into ungreased 2-quart casserole. Stir together all crumb ingredients in small bowl; sprinkle over macaroni and cheese.
4. Bake for 15 to 20 minutes or until heated through and golden brown.
5. Microwave Directions: Cook macaroni according to package directions. Drain. Meanwhile, melt 1/4 cup butter in 3-quart microwave-safe casserole on high for 50 to 60 seconds. Stir in flour. Microwave on high until bubbly for 1 to 1 1/2 minutes.
6. Stir in milk, cream cheese, mustard, salt and pepper. Microwave on high, stirring after half the time, until thickened for 4 to 5 minutes. Stir in macaroni and cheese. Stir together all crumb ingredients in small bowl; sprinkle over macaroni and cheese. Microwave on high until heated through for 8 to 10 minutes.
   Serves: 6
   Preparation time: 40 minutes.