1–3/4 cups uncooked elbow macaroni

6 tablespoons butter, divided

3 tablespoons all-purpose flour

2 cups whole milk

1 package (8 ounces) cream cheese, cubed

2 cups shredded cheddar cheese

2 teaspoons spicy brown mustard

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup dry bread crumbs

2 tablespoons minced fresh parsley

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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook macaroni according to package directions until al dente. Drain and set aside.
In a medium saucepan, melt 4 tablespoons butter over medium heat. Stir in flour and cook 1–2 minutes until lightly golden.
Gradually whisk in milk until smooth and thickened, about 3–4 minutes.
Add cream cheese cubes, stirring until melted and creamy.
Remove from heat and stir in cheddar cheese, mustard, salt, and pepper.
Combine cooked macaroni with the cheese sauce, then transfer to the prepared baking dish.
In a small bowl, mix remaining 2 tablespoons butter with bread crumbs. Sprinkle evenly over the top.
Bake 25–30 minutes, or until golden and bubbly.
Garnish with fresh parsley before serving.

Swap cheddar for a mix of Gruyère and Monterey Jack for more complex flavor.

Mix in steamed broccoli or peas for a veggie boost.

Use whole wheat or gluten-free pasta to suit dietary needs.

Add a pinch of smoked paprika or cayenne for a subtle kick.