This recipe was part of the Food Fight: Macaroni and Cheese Challenge which ended Feb 29, 2008 04:00 PM. See winners »

• 4 TBSP Butter
• 2 TBSP Flour
• 2 cups Milk (Not Fat Free)
• 8 ounces Cream Cheese (softened & cut into chunks)
• 2 TBSP County Dijon Mustard
• 4 cups Shredded Cheddar Cheese
• 8 ounces Elbow Macaroni Noodles (cooked)
• 4 TBSP Butter
• 1 cup Fine Breadcrumbs

1. In a large stock pot, cook macaroni noodles until al dente. Set aside. Pre heat oven to 350 degrees.
2. In a large saute pan, melt 4 TBSP butter over medium-low heat.
3. Add flour and mix until creamy.
4. Next, add milk and softened cream cheese chunks. Stir until cream cheese is melted.
5. Once cream cheese is melted, add Country Dijon Mustard and stir into mixture.
6. Add 2 cups cheese. Stir until melted.
7. Add, cooked macaroni noodles.
8. Mix until covered with cheese mixture.
9. Pour into a greased 9×13 oven proof baking dish.
10. In a micorwavable dish, melt the additional 4 TBSP butter and add breadcrumbs. Combine until butter is absorbed. Add more melted butter if necessary.
11. Top macaroni mixture with remaining 2 cups cheese and crumble breadcrumb mixture on top.
12. Bake at 350 degrees for 20 minutes or until cheese is bubbling.
13. Enjoy!!