"Favorite Recipe", submitted by Heidi Wiersma
1-3/4 cup dry whole wheat elbow macaroni
4 Tbs. unsalted butter, divided
3 Tbs. whole wheat flour
2 cup milk
8 oz. cream cheese, cubed
1-1/2 cup shredded cheddar cheese
2 tsp. yellow mustard
1/2 tsp. sea salt
1/4 tsp. ground black pepper
Optional crumb topping:
3/4 cup dry traditional bread crumbs
2 Tbs. unsalted butter
1 Tbs. dried parsley
Preheat oven to 400 degrees F.
Cook macaroni according to package directions, in salted water.
Meanwhile, melt 4 tablespoons butter in a large saucepan. Whisk in flour until smooth. Gradually stir in milk. Over medium heat, bring to a boil and stir constantly until thickened. Reduce heat. Add cheeses, mustard, salt, and pepper. Stir until cheese is melted and sauce is smooth.
Add drained macaroni to cheese sauce and stir to coat. Transfer to a greased shallow 3 quart baking dish.
For optional crumb topping: If you like a little crunch on top for texture, then melt 2 tablespoons butter; toss with dry bread crumbs and parsley. Sprinkle evenly over macaroni.
Bake uncovered, for 15 minutes, or until golden brown.