Imbolc Macaroni and Cheese

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Macaroni and Cheese

1 7-ounce package cooked elbow macaroni

1/4 cup butter

3 tbsp flour

2 cups milk

1 8-ounce package cream cheese, softened

2 cups cubed Cheddar cheese (8 ounces)

1 cup fresh bread crumbs

2 tbsp butter, melted

2 tsp chopped fresh parsley

Preheat the oven to 400 F. In a saucepan, melt 1/4 cup butter and stir in flour to make a roux over medium heat. Stir occasionally till smooth a bubbly. Then add the milk, cream cheese and mustard and salt and pepper to taste. Cook and stir till cream cheese is melted and you have a lovely smooth white sauce. Stir in the macaroni and cheese cubes. Add the cubed ham and/or chopped broccoli if desired. Pour into a casserole dish.  In another bowl, combine the remaining ingredients and sprinkle over the top. Bake for 15-20 minutes to melt the cheese and heat through.