Creamy Macaroni & Cheese

Another version of a great American classic...this time made with cream cheese!

Creamy Macaroni & Cheese

8 oz. elbow macaroni
4 T. butter
3 T. flour
2 c. milk
8 oz. cream cheese
8 oz. shredded cheddar cheese
2 teas. spicy brown mustard
salt & pepper, to taste
1/2 c. crushed Ritz crackers

Cook macaroni according to package directions. Meanwhile, melt butter in a large saucepan. Stir in flour until smooth; gradually add in milk. Bring to a boil, cooking and stirring for 2 minutes. Reduce heat; add cheeses, mustard and salt & pepper. Stir until cheeses are melted and sauce is smooth. Add drained macaroni to the cheese mixture and stir to coat.

Pour into a greased 3-quart baking dish. Sprinkle top with cracker crumbs. Bake uncovered at 400 degrees for 15 to 20 minutes or until golden brown.

You can freeze this unbaked. Defrost overnight in refrigerator and sprinkle cracker crumbs on right before you toss it into the oven. Add on a few extra minutes if still partially frozen and cover with foil the first half of baking time.