A delightful twist on the classic mac and cheese, featuring a rich and creamy cheese sauce baked to perfection.
Cook the macaroni in a large pot of boiling salted water until al dente, then drain.
Rinse the cooked macaroni under cold water to stop the cooking process and prevent sticking.
Melt the butter in a large saucepan over medium heat.
Use a whisk to ensure the butter melts evenly without burning.
Whisk in the flour and cook for 1 minute to form a roux.
Stir constantly to avoid lumps forming in the roux.
Gradually whisk in the milk and bring to a simmer, stirring until thickened.
Ensure the milk is at room temperature to prevent curdling.
Stir in the cream cheese, cheddar cheese, mustard, salt, and pepper until smooth.
Add the cheese gradually to ensure it melts evenly into the sauce.
Combine the cooked macaroni with the cheese sauce and mix well.
Ensure all the macaroni is evenly coated with the cheese sauce.
Transfer the mixture to a greased baking dish.
Spread the mixture evenly in the dish for uniform baking.
Mix the bread crumbs and parsley in a small bowl, then sprinkle over the macaroni.
Use panko bread crumbs for a crunchier topping.
Bake in a preheated oven at 400°F for 15-20 minutes until golden brown.
Check the dish frequently towards the end of baking to avoid over-browning.
Serve warm and enjoy your creamy baked macaroni and cheese.
Garnish with additional parsley for a fresh touch.
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