Ingredients
1 box elbow macaroni
8 tablespoons butter
4 tablespoons flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces cream cheese
2 cups mozzarella cheese, freshly grated
2 cups cheddar cheese, freshly grated
Optional Ingredients
1 tablespoons hot sauce
Topping Ingredients
1 cup panko breadcrumbs
1/4 cup parsley, chopped and loosely packed
1 tablespoon olive oil
Directions
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Preheat oven to 350°F.
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In a large pot, cook and drain pasta per box directions. Toss with oil to keep from sticking and set aside.
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Combine topping ingredients in a separate, smaller bowl.
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Coat a 9x13” (or similarly sized) casserole dish with nonstick cooking spray.
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In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
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Slowly pour in milk, whisking constantly to eliminate clumps. Add mustard, hot sauce, salt, pepper, and simmer on low for 4 minutes. Stir frequently until sauce thickens.
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Add cream cheese, grated mozzarella, and cheddar. Stir until silky and fully uniform.
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Pour pasta into casserole dish. Cover with cheese sauce and mix to coat. Top with breadcrumb mixture.
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Bake uncovered for 20 minutes, or until golden. For a crispier crust, broil on high for an additional 3 minutes.
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