This recipe takes the classic macaroni and cheese to the next level with a creamy, cheesy sauce and a crispy breadcrumb topping.
Cook the macaroni in boiling salted water until al dente, then drain.
Ensure to cook the pasta slightly underdone as it will continue cooking in the oven.
Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute.
Whisk continuously to avoid lumps in the roux.
Gradually add the milk to the roux, whisking constantly, and cook until the mixture thickens.
Warm the milk slightly before adding to prevent curdling.
Stir in the cheese, mustard, salt, and pepper until the cheese is melted and the sauce is smooth.
Use freshly grated cheese for a smoother sauce.
Combine the cooked macaroni with the cheese sauce, then transfer to a greased baking dish.
Mix thoroughly to ensure the pasta is evenly coated.
Sprinkle the breadcrumbs and parsley over the top, then bake in a preheated oven at 375°F for 20 minutes.
For a golden crust, broil for the last 2 minutes.
Let the dish cool slightly before serving.
Allowing it to cool helps the sauce set and makes serving easier.
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