Homestyle Macaroni and Cheese
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Homestyle Macaroni & Cheese

Macaroni with chunks of Cheddar cheese is baked until bubbling golden brown for a soothing and satisfying supper. Country style Dijon mustard and white pepper are blended with the cream cheese to form a thick sauce to coat the pasta.

Recipe Serves 6 To 8




1 pound uncooked dried elbow macaroni
1/2 cup Butter
4 tablespoons all-purpose flour
4 cups milk
2 (8-ounce) packages cream cheese, softened
2 tablespoons country-style Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
16 ounces Cheddar Cheese, cubed 1/2-inch 1 cup fresh bread crumbs
2 tablespoons Butter, melted
2 tablespoons chopped fresh parsley
1 cup fresh bread crumbs
2 tablespoons Butter, melted
2 tablespoons chopped fresh parsley


1. Preheat oven to 400F. Cook macaroni according to package directions. Drain.

2. Meanwhile, melt 1/2 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).

4. Add milk, cream cheese, mustard, salt and pepper. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes).

5. Stir in cooked macaroni and cheese. Spoon the mixture into ungreased 2-quart casserole.

6. Stir together all crumb topping ingredients, crumbs, melted butter and chopped fresh parsley in small bowl; sprinkle over macaroni and cheese.

7. Bake for 15 to 20 minutes or until heated through and golden brown.

Macaroni Recipe Tips

Use 3 to 4 quarts of water per pound of pasta. Unsalted water will reach a boil faster than salted water, so add salt to rapidly boiling water just before adding the pasta. Use about 1 teaspoon salt for each quart of water.

Adding 1 tablespoon olive oil to the cooking water keeps pasta from sticking together while cooking. Olive oil in the water also keeps the water from boiling over.