Home-Style Macaroni and Cheese

1-1/2 cups (360 ml) uncooked elbow macaroni (7 oz / 196 g)
1/4 cup (60 ml) butter or margarine
3 T (45 ml) all-purpose flour
2 cups (480 ml) milk
8 oz (224 g) package cream cheese, softened
1/2 teaspoon (2.5 ml) salt
1/2 teaspoon (2.5 ml) pepper
2 teaspoons (10 ml) country-style Dijon mustard
2 cups (480 ml) cubed 1/2 inch (12 mm) Cheddar cheese (8 oz /
   224 g)
1 cup (240 ml) fresh bread crumbs
2 T (30 ml) butter or margarine, melted
2 T (30 ml) chopped fresh parsley

Heat oven to 400 F (200 C).  Cook macaroni according to package directions; drain.  Meanwhile, in 3-quart (3-liter) saucepan melt 1/4 cup (60 ml) butter; stir in flour.  Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).  Stir in milk, cream cheese, salt, pepper and mustard.  Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes).  Stir in macaroni and cheese.  Pour into 2-quart (2-liter) casserole.  In small bowl stir together remaining ingredients; sprinkle over macaroni and cheese.  Bake for 15 to 20 minutes or until golden brown and heated through.

Makes 6 servings.