VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 Pkg (1 LB) elbow macaroni |
| 1 Tbsp butter |
| 1/4 cup white bread crumbs |
| 2 cups whipping cream |
| 1/8 tsp dry mustard |
| 1 LB sharp white cheddar cheese, shredded |
| 1/4 tsp kosher salt |
| 1/4 tsp freshly ground pepper |
| 1/4 cup chopped fresh parsley |
DIRECTIONS: Heat a large pot of salted water to a boil using high heat. Cook pasta until al dente, 10-12 minutes, drain. Meanwhile, heat butter in a small saucepan. Add bread crumbs & cook stirring until lightly browned, about 2 minutes. Set aside. Combine macaroni, cream & mustard in a large saucepan. Cook over medium heat until hot, about 3 minutes. Add cheese stir to melt, add salt & pepper. Place macaroni in bowls & sprinkle with bread crumbs & parsley.
SERVINGS: 8 TIME: 30 minutes
MACARONI & CHEESE